home cooked lala

Back in the fishermen village of Pontian (well, it’s quite a bustling town now) and Kukup, seafood especially prawns and crabs are cooked in tomato sauce. Sometimes, a little bit of chilli is added to make it spicier. Lala clams are treated no different. Some might say that cooking seafood in tomato sauce masks the natural taste and sweetness of the fresh seafood, but some say that it’s an unforgettable experience sucking up the delicious tomato sauce from the seafood. Well, we can’t please everyone, can we?

I decided to cook my final batch of lala clams last Saturday in tomato sauce because, well, that’s about the most suitable ingredient I could lay my hands on in my kitchen. I didn’t have curry powder or leaves and that means cooking lala kam-heong style is out of the question. Besides, it has been a long time since I had seafood home-cooked style and this was one golden opportunity to whip up something quick and simple.

Before cooking lala clams, you will need to give it a good rinse. Rub or scrub the outer shells and place them in a deep bowl. Submerge them in tap water for 2 minutes before draining them. Do this a couple of times until you are fully satisfied that there are no more mud or grime in the lala clams. One trick is to drain the water completely and leave the lala clams in the bowl for 10 minutes. The lala clams will open up slightly until you can see the flesh. When you rinse it with water, they will spew or cough up the mud within them and clamp up. Repeat the process. That’s how I rinse and clean the fresh lala clams which I bought.

This is my recipe for Stir Fried Lala Clams Home-Cooked Style

Ingredients

  • 400 grammes lala clams (rinse and drained)
  • Generous amount of scallions / spring onions (cut into 2 inches length)
  • 3 to 4 slices of ginger
  • 2 teaspoons of chopped garlic
  • 200 ml hot water
  • 2 tablespoons cooking oil

Seasoning

  • 3 to 5 tablespoons tomato ketchup
  • Sugar to taste
  • a pinch of salt

Method

Heat oil in wok until smoky. Add ginger and garlic and saute very quickly. As the ginger and garlic starts to give its aroma, add lala clams, water and seasoning.

Stir well before covering the wok. Allow to cook for 30 seconds. Open lid and stir again. Repeat process until the lala clams have opened up indicating that they are cooked.

Finally, add scallions and stir well before dishing up.

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Comments

  1. 1
    Tine
    December 29th, 2008 at 7:30 am

    Thanks for the recipe! I’m going to try this out when I can get good pippies here.

  2. 2
    TracyChefsWife
    December 30th, 2008 at 2:56 pm

    Hi…stumbled upon your website by accident and I love it =)

    I don’t cook(yet!) but my hubby mentioned that putting some salt in the water will make the lala spit itself clean.

    Hope it works…if not…blame the Chef =P

  3. 3
    babe_kl
    December 30th, 2008 at 4:02 pm

    Happy New Year!!!

  4. 4
    SueSue
    December 31st, 2008 at 2:46 pm

    Lala is my all time favourites and I am the only one at home who eat it. :)

    Happy New Year to you and your family.

  5. 5
    Farina
    December 31st, 2008 at 11:05 pm

    This is my fav! Im not sure we cud find them here tho. :(

    Happy New Year!

  6. 6
    val
    January 5th, 2009 at 9:20 pm

    Good simple recipe :)

    I agree with you, we can’t please everybody even with the best cooking style, so just have fun cooking and be grateful to share it!

    Cheers!

  7. 7
    noobcook
    January 6th, 2009 at 5:01 pm

    I had trouble making the lala clams open their shells after cooking … think the ones sold at my supermarket are not very fresh hehe … I love your version with ketchup =D

  8. 8
    pablopabla
    January 8th, 2009 at 2:49 pm

    Tine : Go hunt some lalas! :D

    TracyChefsWife : Yes, some chefs have advocated using salt water. I was unsure whether the salted water would “harm” these lalas and kill them instead and so, I used filtered water instead. LOL!

    babe : A belated new year to you too!

    SueSue : Happy New Year to you too. Glad this post allowed me to know your all-time favourite :D

    Farina : I have a feeling it might not be available :(

    Val : One man’s meat is another man’s poison :)

    noobcok : The shells are supposed to open when they are cooked. If say…90% have opened and the rests have not (still clamped up), chances are the latter are not fresh / dead and should be discarded immediately.

  9. 9
    xin
    February 17th, 2009 at 10:48 am

    my mom also cooks it this way. lurveeee it!

  10. 10
    Becklee
    March 23rd, 2009 at 10:01 pm

    The stir fried lala clams sure look fresh and delicious. Thanks for the recipe.

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  1. Recipe for Lala Clams with Lemongrass, Ginger and Cili Padi | Delicious Asian Food

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