Quick recipe of stir-fried clams using preserved fermented soybeans. The gravy is slighly salty with a tinge of sweetness and spiciness.
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. Cooking clams using 'tau-chu' or preserved fermented yellow soybeans makes the clams very flavourful. 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!
- 160 grams clams
- 1 tablespoons fermented soybean paste (taucu)
- 1 shallots
- 1 garlic cloves
- 5 grams ginger
- 1 scallions
- 1 chilli peppers (fresh)
Steps to Prepare
- Heat pan with a bit of oil.
- Once pan is heated, add julienned ginger, minced garlic and sliced shallots. Stir fry at medium heat until fragrant.
- Add taucu and then water. Stir well.
- Add chilli slices and allow gravy to cook at high heat.
- Once the gravy boils, add clams.
- Add scallions and cook clams until they opened.