One of my all time favourite, clams 蛤蜊. We commonly called it "拉拉 (LaLa)" in hokkien here. And for this type of calms with lighter shells and prints on them, it's called "花拉 (HuaLa)". Cute eh?
Sometimes when my husband works late, he will have supper (yeah, he skip dinner) at some Zi-Char stall with his colleagues. He never fail to ta-bao clams or snails for me.
However, I find them too spicy, even after he told the cook to make it less spicy. Yeah, I don't sound like a Singaporean at all. Most of the Singaporeans I know can handle really spicy food. Hotter the better but not me. So what do I do? I drink jugs of water. :P Yeah, that how much I like them, even when they are too spicy for me. Put out the fire and continue eating. haha ...
So, it's easier to cook on my own and so much cheaper too. Plus I won't be bloated. :P
- 600g Clams, cleaned
- 3 Shallot, chopped
- 4 clove Garlic, chopped
- 2 fresh red chilli, chopped
- 1/2 tablespoon Fermented Soy Bean Paste
- 1 teaspoon Sugar
- 1 tablespoon Cooking Wine
- 1 tablespoon Oil
- Cornstarch mixture (thickener)
How to do it:
- Heat oil in wok.
- Stir fry shallot, garlic amd chilli till fragnant.
- Add in clams.
- Stir fry for 1/2 minute.
- Add in fermented soy bean paste, sugar and wine.
- Continue cooking till all the clams are opened.
- Guadually add in cornflour mixture to thicken the sauce.