Tis’ the season to be jolly, fa la la la la, la la la la. I’ve been extremely busy of late and will be as busy for the next 3 months or so. Something is coming up and by the middle of next year, there will be a wide variety of dishes coming right up on Delicious Asian Food.
In the meantime, I haven’t been cooking much but last weekend, I chanced upon some fresh lala clams at the wet market and could not resist getting myself a pound (600 grammes) of them. I am not sure what they are called in other parts of the world, let alone whether they can be found but these lala clams are a local delicacy especially amongst the chinese community in Malaysia.
Lala clams are relatively cheap and is sold in most chinese restaurants which specialises in seafood. If you get them from the wet market or supermarket, they are definitely cheaper than eating out. There are many ways to cook lala clams and some of the popular style of cooking includes stir-fried lala with ginger and scallions, stir-fried lala kam-heong style, chilli lala, ginger lala soup or adding lala into other seafood dishes.
My 600 grammes of lala clams allowed me to cook 2 different dishes with them and you shall see them in the next two posts. Watch this space!
My Recommended Recipes