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Stir-Fried Clams with Taucu

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Stir-Fried Clams with Taucu







Cook Time

Cook Time

15 M



2 Servings
Grace Teo
Grace Teo   thegraceteo
Published on March 25, 2014

  Based on 457 ratings  Watch Now


When I was younger, I never really liked eating clams or mussels. Until recently, I found clams or as we Malaysians call it, “lala” to be quite delicious if cooked in the right gravy. There many ways of cooking clams, blanching, stir-frying or even steaming them.

The minimal amount of ingredients used makes it really convenient. It was not easy to find fresh clams, so I opted for frozen clams which I found at the Asian grocer and it worked fine. Just a reminder: if the clams do not open up after cooking, it might be an indication that they are spoilt. Do not eat those that did not open. Generally, clams take a short time for them to be cooked.

Serve hot. Goes well with a bowl of white rice or if you prefer, have them just as they are.

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  • 160 grams clams
  • 1 tablespoons fermented soybean paste (taucu)
  • 1 shallots  
  • 1 garlic clove(s)
  • 5 grams ginger
  • 1 scallions
  • 1 chilli peppers (fresh)
  • water
  • salt
  • sugar

Steps to Prepare


Step 1:

Heat pan with a bit of oil. Once the pan is heated, add julienned ginger, minced garlic and sliced shallots. Stir-fry over medium heat until fragrant.


Step 2:

Add taucu and then water. Stir well. Add chilli slices and allow the gravy to cook at high heat.


Step 3:

Once the gravy boils, add clams. Add scallions and cook clams until they opened.