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..