Kam Heong is a signature Malaysian stir fry style which a combination of Malay, Chinese and Indian ingredients. Literally, the words Kam Heong is means 'Golden Fragrant' in Cantonese dialect. Not just the clams, Kam Heong sauce also goes well with chicken, prawn, squid and crab. This recipe is adapted from:
- 1 kilogram clams
- 1 tablespoon dried shrimps, soaked, drained and coarsely chopped
- 2 tablespoons vegetable oil
- 4 sprigs fresh curry leaves
- 10 shallots, finely chopped
- 1 inch fresh ginger,minced
- 2 to 3 bird’s eye chilies,sliced
- 1 teaspoon cornstarch,dissolved in 2 tablespoon water
- 1/2 teaspoon salted soy bean paste, pounded
- 1/2 teaspoon sugar
- 1 tablespoon curry powder,dissolved in 3 tablespoon water
- 1 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- salt to taste (optional)
1. To prepare the lala clams: Soak the clams in salted water for
30 minutes and drain. Scrub the outer shell one by one under
running tab water. Slightly open the clams by using knife tip.
Discard those with mud. Soak the clams again in water for
about 1 minute and drain. Repeat this step twice or until
vegetable oil then add in dried shrimps. Stir fry for 1 minute.
Add in shallot, ginger, salted soy bean paste, chilies and curry
leaves. Stir fry until fragrant.
3. Add in the clams then continue stir until they are cooked. Mix
in curry paste, sugar, light soy sauce and dark soy sauce. Stir
well. Taste-test the sauce, adjust it to your taste. When done,
thicken the sauce with cornstarch mixture. Stir until well
combined then turn the heat off. Serve hot.