A fuss-free recipe with bold, irresistible flavourKam Hiong (or Kam Heong) is a uniquely Malaysian stir-fry style that blends dried shrimp, curry leaves, garlic, and chilli into a deeply aromatic, umami-rich sauce. When paired with fresh, juicy lala (clams), the result is a dish that’s quick to make and big on flavour — perfect for seafood lovers who want something satisfying without spending hours in the kitchen.This recipe uses S.S. Kim’s Clam White Boiled | Whole (500g) for convenience and quality, plus a ready-made Kam Heong sauce that takes the guesswork out of seasoning. Whether it’s a weeknight dinner or a last-minute gathering, this dish promises to impress.
If using frozen S.S. Kim’s clams, thaw according to packet instructions and drain off excess liquid.
In a wok or large frying pan, heat a little oil over medium heat.
Add half the pack of Kam Heong sauce directly into the hot pan and stir for 30 seconds to bring out the aroma.
Pour in 500g clams and stir-fry.
Toss in the clams and stir well to coat them evenly in the sauce.
Pour in 100ml of water. Stir, cover the pan, and let everything simmer for about 3–5 minutes, or until the clams are heated through and flavours are absorbed.