Kum Heong Clams

"Yummy...very popular in Malaysia...great with rice..got this from a Malaysian website."
 
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Ready In:
50mins
Ingredients:
15
Serves:
2
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ingredients

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directions

  • Soak clams in salty water for 30 minutes. Rinse with clean water and drain in a colander until dry. Wipe completely dry with absorbent paper towel. (To prevent oil from splattering when deep frying the lala).
  • Heat 5 tbsp oil in a wok; deep-fry clams until cooked. Dish up and sprinkle evenly with corn flour.
  • Heat up 1 tbsp oil and saute lemon grass and ginger until fragrant. Dish up and set aside. Saute dried chillies and curry leaves until fragrant. Dish up and set aside.
  • Heat oil and margarine and saute cilipadi and black garlic sauce until fragrant. Stir in seasoning and cooked clams. Blend well. Dish up and serve immediately.

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RECIPE SUBMITTED BY

I started my cooking journey full blown about 4 years ago because my kids started to eat more solids and we moved to a little town. I wanted to Introduce my kids to a different variety of food hence I cooked them at home since we can't get them out here.
 
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