Lala, or clams, is well-loved by many Malaysians. This version uses live white clams, but you can replace it with other varieties.

The recipe takes all of 15 minutes to produce a delicious lala dish. The gravy retains most of the seafood’s natural sweetness, with an added kick from cili padi and optional rice wine.

Ingredients

• 1kg lala, preferably alive
• 2 stalks spring onion, chopped
• 7-8 cili padi, chopped
• 4-5 cloves garlic, chopped
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• pepper, to taste
• 2 caps of shaoxing rice wine (optional)
• 1 tablespoon cooking oil

Method

• Head up the cooking oil in a frying pan and add the garlic. Stir-fry until fragrant.
• Add the lala and cili padi and stir for one minute.
• Add the sugar, salt, and pepper. You may adjust these to taste.
• Optionally, add two caps of shaoxing cooking rice wine.
• Cover the frying pan and allow to steam, stirring occasionally.
• The lala is cooked when the shells open.
• Sprinkle with spring onions and serve hot.

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Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.