Published Feb 13, 2012 Updated Aug 04, 2024
Malaysian Golden Fragrant Clams
“Kam heong” is a signature Malaysian stir fry style renowned for the fragrance imparted during the cooking process, hence the Cantonese term “kam heong (金香)”, which means “golden fragrance.” This one-of-a-kind stir frying style incorporates ingredients from Malay, Chinese, and Indian cooking to produce one of the most mouth-watering flavors I have ever experienced. The main ingredients that give the “kam heong” dish its unique taste are fiery bird’s eye chilies, aromatic curry leaves, crispy bits of dried shrimp, and savory curry powder. Stir frying these ingredients together creates the signature Kam Heong sauce, which pairs well with chicken, crab, squid, shrimp, and especially clams. Kam heong clams (金香拉拉), also known as kam heong lala in Malaysia, is one of the most popular hawker creations, or “Dai Pai Dong” (大排档) in Cantonese, meaning “open-air food stall.” I have cooked many styles of clam dishes, such as Thai clams, Taiwanese-style Clams, and Japanese Steamed Clams, but this Malaysian stir fried clams is by far my favorite.
Best Kam Heong Lala Recipe
My authentic kam heong lala recipe is both quick and easy, taking just 4 simple steps and under 30 minutes, so you’ll be able to enjoy these fragrant and spicy Malaysian stir fried clams in no time. The magic happens with the kam heong sauce, which blends fiery bird’s eye chilies, aromatic curry leaves, crispy dried shrimp, and savory curry powder to create a mouth-watering flavor that’s hard to resist. This dish is perfect for impressing guests or treating yourself to a delicious meal without spending hours in the kitchen!
Why You’ll Love This Recipe
Authentic flavor: This recipe nails the real kam heong taste with its awesome mix of spices and fresh ingredients. You’ll get that authentic, mouthwatering flavor you’d find in a traditional Malaysian dish! Quick and easy. It’s super straightforward with just 4 simple steps, making it perfect even for beginners! Fast cooking. You’ll have a tasty meal ready in no time. The clams cook quickly, so you get to enjoy a fantastic dish without hanging out in the kitchen all day. One-pan wonder. Everything cooks up in just one pan, making cleanup a breeze and letting you focus on enjoying your delicious golden fragrant clams.
Kam Heong Clams Recipe Ingredients
This Malaysian stir fried clams recipe calls for the following ingredients:
Fresh clams – I used Manila clams in this recipe. You may use any hard-shelled clams you like. Sambal – Check out my sambal recipe. You can make the sambal in advance; keep it in the fridge and use it to prepare a variety of dishes such as sambal udang, sambal asparagus, and sambal telur. Dried shrimp – Adds a crunchy texture and a salty, umami flavor that complements the clams. Curry leaves – Gives the dish its signature fragrance with a unique, fresh flavor and a hint of citrus. Curry Powder (optional) – These days, most hot stir-fry stalls (choo char/tze char) in Malaysia adds curry powder to the kam heong sauce. The ingredient is optional, you may add or skip curry powder in the sauce.
See the recipe card for full information on ingredients.
How To Make Kam Heong Clams
Helpful Tips For Home Cooks
Make sure to use fresh clams for the best taste. Soak them in salt water for about 20 minutes to get rid of any sand. Use high heat to stir fry the ingredients quickly. This helps keep the flavors and textures just right. Don’t burn the garlic, sambal, dried shrimp, and curry leaves mixture. Stir fry them until they smell aromatic. Clams cook really fast. Once they open, they’re done. Overcooking can make them tough. Toss any clams that didn’t open after cooking. They might not be safe to eat.
What To Serve With This Recipe
This clam dish is best served with steamed rice. For a Malaysian-style dinner at home, pair it with the following dishes. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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