There are many types of clam in our region and one of the local names that we use is "La La". Clam is a super quick and easy dish to cook, the actual cooking time is only a few minutes as overcooking will result in a chewy and rubbery texture. A common stir-fry hawker dish, this recipe brings out the natural flavour of the clams. The best chilli clam dish I have eaten was from a stall in the old Lau Pat Sat market many years ago. I believe that this stall is no longer in business. It was a challenge for me to try to cook this dish based on what I had tasted before. After gathering a lot of feedback from my old friends regarding this dish, this is the recipe that I have come out with. Watch this video and find out the secret ingredient behind this addictive dish. Once you start eating, you can't stop!
Ingredients:
White Clam or La La 1KG
Chopped Garlic 3 teaspoon
Shredded Ginger
Sambal Chilli 1 tablespoon
Plum Sauce 2 teaspoon
Hua Tiao Wine 2 teaspoon
Peanut Bits (Plain) 2 teaspoon
Fermented Bean Paste 1 teaspoon
Sugar 1 teaspoon
Fish Sauce 1 teaspoon
Add some water if needed
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