Kam Heong Lala (Golden Fragrant Clam)

 Kam heong (金香) is Cantonese dialect and literally translate to golden (kam) and fragrant (heong).

Originating from Malaysia, this dish incorporates ingredients from Malay, Chinese, and Indian cooking, showcasing the country’s unique culinary style of mixing cultures and ingredients.

Kam Heong dishes get their distinctive flavour from curry leaves and curry powder. A fusion of aromatics and succulent meat, coupled with the clam juices, it is known for its deep and rich fragrant that is super umami. 

The aromatic spice blend is versatile, it is  also great for stir frying crabs, chicken, and prawn. It goes really well with white rice.

I have prepared a step-by-step video for you, enjoy cooking!

Kam Heong Lala

Ingredients

• 500g clams (fresh or frozen)
• 2 shallots, minced
• 2 garlic, minced
• 1cm ginger, minced / grated
• 1/2 tbsp dried shrimp, rinsed
• 1/2 tsp curry power
• 1/2 tsp soy bean paste (taucu)
• 1 tsp dark soy sauce
• 1 handful curry leaves
• 1 tbsp cornstarch
• 1 red chilli, cut (optional)

Cooking Directions

1. Preheat a large saute pan, add 2 tbsp of cooking oil.
2. Stir fry dried shrimp until it turn golden brown and fragrant.
3. Add in garlic, ginger and shallot, stir fry for another minute until fragrant.
4. Stir in curry powder, soy bean paste and dark soy sauce. Mix well.
5. Pour in 1/4 cup of clam juice (if using frozen clam), or plain water (if using fresh clam).
6. Stir in curry leaves and add clams. Let it simmer for 2 minute.
7. Meanwhile, make a cornstarch slurry by mixing 1 tbsp cornstarch with 1 tbsp water. Pour into the pan and stir until the sauce is slightly thickened.
8. Add cut chilli (optional) and give it a stir.
9. Remove from heat and serve immediately.