Kam Heong Lala Clam

Heat some oil in a pan, sauté blended ingredients (A), dried chilies, curry leaves and kaffir lime leaves until fragrant.

Add chili paste, fish curry powder, sugar, oyster sauce and soy sauce. Stir-fry for 3 minutes or until the paste is cooked dry.

Add in water and season with AJI-NO-MOTO® and salt.

Add in lala clam and mix until well combined. Sprinkle some carrots, red chili and spring onion as decoration. Ready to serve.

Add in lala clam and mix until well combined. Sprinkle some carrots, red chili and spring onion as decoration. Ready to serve.

Lala Clam Soup