Kam Heong La La (金香啦啦)

Coming soon we will have a party at home to celebrate my younger brother daughter birthday. It will be the first time birthday celebrate in Malaysia. We will try to prepare all the food by our self rather than call catering, this will be cost saving little.

Kam Heong La La may will be one of the dish prepared on that day party. So we start to sauce recipe and learn come from my second brother which be the chef at restaurant. Below is his recipe share to me.

Ingredient :
- 2kg La La (Clams)
- 2tbsp Dry Shrimp
- 2tbsp Curry Leaf
- 2tbsp fine chop shallots
- 1tbsp fine chop garlic
- 2tbsp fine chop lemongrass
- 3tbsp Spicy Prawn Chili Paste
- 1tbsp Oyster Sauce
- 2tsp Curry Powder
- 1tsp Sugar
- Pinch of salt
- 2pcs Chili

Instruction:
- Clean and scrub the shell of the clams ,then soak in salt water for 30 min . After rinse in cold water    and drained.
- Boil a pot hot water and add in the clams, cook about 2 min then drain the water and put aside.
- All some oil into wok and start stir fried dry shrimp, curry leaf  and Chili. Then follow by the fine
  chop ingredient.
- After add in all the seasoning ingredient and little hot water and keep stir fried.
- Add in the clams fried about 1mins than can be served.