Kam Heong Clams/ La La

Everytime i cook this dish, it reminded me of my adopted sister cos her name sounded like what we would call her. The chinese likes to doublely call your first name - her first name is 'la' so it became 'la la' which is also the same tone for 'clams'. You think 'la la' is funny, wait till you hear this.

In the good old days, when a child was adopted, there was no need for any adoption procedures. One would just go to the nearest Police Station and report that a child was born to so and so. No other questions or proof were needed. Just fill in the forms and a birth certificate will be issued. Most often, the police will help in this matter. So being of the hokkien dialect, the child's will be given in hokkien, so her name was Ng Bo La which sounded so funny cos 'bola' in malay is 'ball'. Her name is mandarin is so pretty ' Huang Mook Na'. So, poor sister, not only is she called a ball, she is also called 'la la'



Ingredients:

1 lb clams - if fresh - soak in salt water for 1 hr and drain dry - if frozen, do not thaw

2 tbsp oil

1 tbsp dried prawns, soaked

2 tbsp curry leaves

10 shallots, chopped

5 chilli padi/red jalepeno chopped

Seasoning

1/2 tsp taucheong/mein see/fermented soya bean paste

1 tbsp curry powder

1 tbsp oyster sauce

1 tsp light soya sauce

1 tsp sugar

1/2 tsp dark soya sauce

dash of chicken stock granules

Cornstarch and water for thickening

Method:

Heat 2 tbsp oil and saute dried prawns until fragrant.

Add in curry leaves, shallots, chilli padi and stir-fry until aromatic.

Add in the clams/la la, seasonings and stir fry at high heat until well mixed.

Cover with a lid, cook for 2 minutes until clams/la la are opened.

Thicken with corn flour and water, mix well and dish up.

Serves