Kam Heong Lala Clam
30 minutes
6 Servings
Kam Heong” is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence it also translated as “Golden Fragrance” in English.
Kam Heong Lala Clam gives the unique taste incorporates ingredients from Malay, Chinese, and Indian cuisines to produce one of the most mouth-watering palate.
Nutrition Value in 1 Serving
Calories
106.2 kcal
Carbohydrate
9.6 g
Protein
13.1 g
Fat
1.67 g
Sodium
812.0 mg
Ingredients:
| Some | Cooking oil |
| 4 stalks | Dried Chili |
| 2 stalks | Curry leaves |
| 3 pcs | Kaffir lime leaves |
| 3 tbsp | Chili paste |
| 1 tbsp | Fish curry powder |
| 1 tbsp | Sugar |
| 1 tbsp | Oyster sauce |
| 1 tsp | Thick soy sauce |
| 1 cup | Water |
| 1½ tsp | AJI-NO-MOTO |
| 3/4 tsp | Salt |
| 600 g | Lala clam, washed clean |
| Some | Sliced carrots, garnish |
| Some | Sliced red chili, garnish |
| Some | Sliced spring onions, garnish |
Ingredients A: blend
| 1 no | Large onion |
| 5 cloves | Garlic |
| 2 inches | Ginger |
| 4 stalks | Lemongrass |
| 1/2 cup | Water |
- Heat some oil in a pan, sauté blended ingredients (A), dried chilies, curry leaves and kaffir lime leaves until fragrant.
- Add chili paste, fish curry powder, sugar, oyster sauce and soy sauce. Stir-fry for 3 minutes or until the paste is cooked dry.
- Add in water and season with AJI-NO-MOTO® and salt.
- Add in lala clam and mix until well combined. Sprinkle some carrots, red chili and spring onion as decoration. Ready to serve.
With the application of AJI-NO-MOTO®, it is able to reduce about 11% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
