Stir-fried clams with fermented soybean is a favourite dish in Malaysia and Singapore. Its savouriness and mild spiciness make it amazingly appetizing.
Preparation 10 mins
Cooking 15 mins
Lala with Taucu, Kerang Masak Taucu
|1 tbsp||fermented soybean paste (taucu)|
|1||chilli peppers (fresh)|
Nutrition per Serving
Community Food Snaps
Asian clams or 'lala' is delicious when cooked with fermented soybeans, also known as taucu. While there are many ways of cooking clams, stir frying them in a savoury and spicy sauce is the best way to turn them into an appetizing dish. Moreover, the minimal amount of ingredients used makes it really simple and convenient.
Can frozen clams be used?
It is not easy to find fresh clams in Germany, so I opted for frozen clams which I found at the Asian grocer and they worked fine. Just a reminder, though. If the clams do not open up after cooking, this might be an indication that they are spoilt. Do not consume those that do not open. Generally, clams take a short time to cook.
Spicy taucu lala
This recipe is only mildly spicy. If you want it to be extra spicy, add some bird eye chillies to enhance the spiciness.
Serve immediately with a bowl of white rice or if you prefer, have them just as they are.
Steps to Prepare
Step 1 of 3
- 1 tbsp oil
- 5 g ginger
- 1 garlic clove(s)
- 1 shallot(s)
Heat up oil in a pan. Add julienned ginger, minced garlic and sliced shallots. Stir-fry over medium heat until fragrant.
Step 2 of 3
- 1 tbsp fermented soybean paste (taucu)
- 4 tbsp water
- 1 chilli peppers (fresh)
- 1⁄2 tbsp sugar
Add taucu and then water. Stir well. Add chilli slices and allow the gravy to cook at high heat. Add sugar and if needed, salt to taste.
Step 3 of 3
- 160 g clams
- 1 scallions
Once the gravy boils, add clams and scallions. Cook clams until they opened.
Published: March 25, 2014
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