Recipe wanted: Kam Heong Lala
September 18, 2006
Stumble it!
Since tasting Kam Heong Lala (clams) in Kepong last year, I have fallen in love with this dish. In KL, almost all hawker centres have a stall designated to sell lala alongside with ikan bakar. Sadly, in Penang only seafood restaurants sell this type of dish. After constant bugging lol, my mom finally tried to cook lala Kam Heong style. We followed a Kam Heong Clams recipe found in Kuali and the outcome dish was a disappointment. Because although it tasted nice, it wasn’t the same taste I had back in KL.
We tried and tried (even with siput) but still cannot manage to get the desired taste. So I am asking if anyone reading this knows any good Kam Heong recipes, please share it with me? Thanks!
Technorati Tags: Kam Heong Clams
Stumble it!
The dishes in the photos don't looked Kam-Heong at all
Angeleyes | September 18, 2006 | 10:57 pmThe dishes in the photos don’t looked Kam-Heong at all leh.
From my understanding, Kam-Heong is cooked with dried prawns, chilies, curry leaves, garlic, pepper and blacksauce.
Angeleyes: The ingredients you mentioned are all included in the
vkeong | September 19, 2006 | 8:48 amAngeleyes: The ingredients you mentioned are all included in the dishes.. yet they still taste different
It actually smells like Kam Heong style, but it doesn't
e-Leng | September 19, 2006 | 2:09 pmIt actually smells like Kam Heong style, but it doesn’t taste like it. KL Kam heong is the best!
Hi, Here's my recipe, maybe u can try it out. It's
Wendy | October 28, 2007 | 8:27 pmHi,
Here’s my recipe, maybe u can try it out. It’s my personal version of Kam Heong Lala.
500gm lala, 1 big onion (chopped), 1 pc garlic (chopped), 1 tbsp curry powder, 2 tbsp chilli sauce(maggi type), 1 tbsp sugar, 1/2tsp salt, 1/2 cup water.
Precook the lala in hot water. Drain. Heat wok, add 3 tbsp oil, fry the onion & garlic until its very fragrant, put in curry powder, and fry for a minute, then the chili sauce, water, sugar and salt. When it heats up and thickens, add in ur precooked lala, mix well, and dish up.
This dish was a experiment, actually cos I had some chili sauce left in the bottle and had to rinse it out, and the result was great. Can add in curry leaves when u saute the onions, but that time I was at home with limited stuff, lazy to go out and buy things again.
From the looks of ur pics, u din seem to precook ur lala. To achieve good taste in cooking lala, u must always precook it in boiling water.
When u get ur lalas fromt he market, get home and soak them in salt water. Let them spew out the dirt. When u wanna cook it, Boil a good amount of water, throw in the lalas, boil til they open up and drain. Then only u start to cook it according to the recipes, if not, u’ll end with with a watery lala dish.
Just my 2 cents..
Wendy Thanks a lot for your recipe!! I am definitely
vkeong | November 6, 2007 | 10:58 pmWendy Thanks a lot for your recipe!! I am definitely asking my mom to try your recipe