Thursday, 26 July 2012

Kam Heong Clams/ Malaysian Golden Fragrant Clams Stir Fry (step by step photos)

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 
    the soaking water is clear. Set aside. 

2. In a wok over medium-high heat. Pour in 2 tablespoons 
    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.

Thursday, 19 July 2012

Tom Kha Gai/ Coconut Chicken Soup Recipe/ ต้มข่าไก่ (step by step photos)

Tom Kha Gai or Tom Kha Kai is a spicy hot soup in Lao cuisine and and Thai cuisine. This soup is made with coconut milk, galangal, lemongrass, chicken, fish sauce, lemon juice and spices. The name 'Tom Kha Gai' are derived from three Thai words; 'Tom', 'Kha' and 'Gai' (or some resources use the word 'Kai'). In Thai language the word 'Tom' means boil, 'Kha' refers to galangal and 'Gai' means chicken.

  • 10 to 12 chicken drumettes 
  • 1 box coconut milk (200 ml) 
  • 100 grams oyster mushroom 
  • 10 to 12 thinly sliced fresh young galangal 
  • 4 to 5 fresh bird’s eye chilies, sliced 
  • 2 stalks lemongrass, cut into 2-3 inch lengths 
  • 2 stalks coriander, cut into 2 inch lengths 
  • 2 stalks green onion, cut into 2 inch lengths 
  • 6 to 7 kaffir lime leaves,shredded 
  • 1 teaspoon salt 
  • 3 tablespoons fish sauce 
  • 1 tablespoon white sugar 
  • 3 tablespoons lime juice 
  • 2 cups water 
  • 6 cherry tomatoes 
  • 4 dried bird’s eye chilies


1. In a pot over medium-low heat, mix together 100 milliliters 
    coconut milk and 1 cup of water. Stir continuously and bring
    to a boil. 

2. Add in galangal, kaffir lime leaves and lemongrass. Stir
    continuously and let simmer about 5 minutes. Add in
    chicken and let simmer until tender about 30 minutes.
    Mix in salt. Stir well. 

3. Add in the remainder coconut milk and stir well. Mix in
   1 cup water and bring to a boil. Mix in mushroom, tomatoes 
   and fresh chilies. Stir just combine then remove from heat.
   Pour in fish sauce, sugar, lime juice and dried chilies.
   Stir well. Taste-test the soup. Adjust it to your taste.
   When done, garnish with coriander leaves and green
   onion. Served hot.