My Kam Heong LaLa................

It was during my visit to the wet market few days ago, I saw this fresh looking shellfish which I call lala or is it kapar or any other name, please correct me. It was quite cheap...just rm 4 for the above amount.

So I decided to cook it the 'kam heong' way......wonder how the kam heong name comes about....it sounds so Cantonese because "heong" in Cantonese dialect means 'smells nice'....I do not know about the word "kam"........would love some info from my readers.

Chopped dried prawns................

The ingredients for 'kam heong' looks so Malaysian.....you must have dried prawns, chillis, curry leaves, curry powder besides the usual shallots and garlic to make this dish. Anthing like chicken meat, crabs, prawns, cuttlefish can be cooked "kam heong" if you have the above ingredients. Here goes my Kam Heong La La...

Chillis....shallots....garlic and ginger.....

Ingredients:

2 tbsp of dried prawns - soaked and chopped

1 tbsp chopped garlic

1 shallot - peeled and chopped

2 slices of ginger - minced

3 sprigs curry leaves - removed stems and washed

1 red chilli - chopped or 3 chilli padi (optional)

1 tsp fish curry powder mixed with a tbsp of water
1 tbsp oil

salt to taste

100 ml water

1 kg lala - scrub clean and soak in a bowl of salt water.

Curry leaves....................

La la......scrub clean and drained..........

Method:

Heat up oil in pan....saute dried prawns, garlic and shallots and ginger til fragrant....add more oil if mixture is a bit dry. Add in curry leaves, curry powder, chillis and fry til aromatic. Drained the lala dry and add in to fry for a minute...add in some salt to taste and water. Covered and cooked for a further 2 minutes til all the lala open its shells.......then it is ready to be served.

Note: Discard those lala that do not open..........