Wednesday, October 26, 2011

Lalas/Clams with Basil Leaves

We love lalas/clams.The first time I cooked this dish , I used only 800 gm of lalas/clams.But now, I've to buy 1.5 kg......lol

I soaked these lala in salt water for about 2 hours, then I washed and cleaned them and transfered them in fridge, until I'm ready to cook it.I picked and washed them 1 by 1 in the sink,and stand until my legs pain ...lols . But it's worth it, because they are so tasty.

Ingredients:
1.5 kg lalas/clams
5 slices of ginger
2 cloves garlic (smashed)
2 stalks spring onions, cut into 2 inch length 
1 red chilli, sliced
A handful of basil leaves
1 1/2 tbsp oyster sauce
1 tsp sugar
Few dashes of white pepper
Few dashes of sesame oil
2 tbsp oil

Method:
Clean lalas, I picked 1 by 1,to make sure all the lalas/clams are clean and with flesh.
Heat up oil, saute sliced ginger, smashed garlic until aromatic.
Add in sliced chilli and spring onions,stir fry until soft and fragrant.
Add in oyster sauce and white pepper , then add in lala/clams, stir fry awhile and cover the wok.
Cook until the lalas open up and turned to reddish in color.At this time, they'd release a lot of moisture, so no need to add water.
Throw in basil leaves and cover for about 1 minute.
Dash some sesame oil and dish up.
Serve.

Add in the lalas, stir fry it and cover with lid.Cook till all the lalas are cooked.

To all my Hindus friend and readers, wish you Happy Deepavali!!! 

10 comments:

Sonia (Nasi Lemak Lover) said...

Whenever I see fresh clams and I sure buy to steam this way or stir fry kam heong.

Amelia's De-ssert said...

wow, I like this dish too with lots of basil leaves. Yours look good.

Jeannie said...

I love steamed lala/clam too...there is a restaurant here doing this popular dish...maybe I should try to cook this dish instead of going to the restaurant and wait for 2 hours to be served huh!

wendyywy @ Table for 2..... or more said...

Never try with basil before.
I'll try this next time.

R said...

the dish looks simple and flavorful!

Zoe said...

This must be a Thai-influenced dish. I like your idea of adding basil in your seafood dish. No wonder 800g is not enough!

layaa said...

I never heard abt this dish b4,bt this sounds sooo tasty.

Quay Po Cooks said...

I have only make a clam soup once. My mum will stir fry this with chilli and fermented bean curd sauce. I will ask her to cook your way the next time.

Victor said...

Steamed clams and mussels cooked in white wine, that's my favorite. Love the flavor profile in your dish. Thanks for sharing!

lena said...

i love this too with basil leaves!