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Spicy Stir-Fry Kam Heong Clams

Spicy Stir Fry Kam Heong Clams is a tantalizing and aromatic dish that showcases the bold and robust flavors of Malaysian cuisine. "Kam Heong" roughly translates to "Golden Fragrance," and this dish lives up to its name with a delightful mix of spicy, savory, and aromatic notes 🍽️.
Course Dinner, Main Course
Cuisine Chinese
Servings 4 pax


  • 2 pack lala clams Kanika brand
  • 2 tbsp cooking oil
  • 1/4 cup hot water
  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 4 pc shallots finely chopped
  • 4 sprigs curry leaves
  • 3 pc Thai chili seeded & finely chopped
  • 1 tbsp curry powder
  • 1 tbsp fermented bean sauce (tau cheo)
  • 1 tsp sugar
  • 1 tsp dark soy sauce
  • 1 tsp soy sauce
  • 1 tsp cornstarch
  • 2 tsp water
  • 2 pc spring onion cut into long sliced


  • Thawed and soak the clams in fresh cold water for 1 hour.
  • Preheat a large wok or saute pan. Add cooking oil. Stir fry garlic and ginger until fragrant, about 20 seconds or so.
  • Add shallots, lime leaves or curry leaves and stir fry for another 30 seconds.
  • Add the chili and stir fry for another 30 seconds.
  • Add the clams followed by curry powder and seasonings and stir to mix.
  •  Add 1/4 cup hot water.
  • Cover with a lid to let the clams steam-cooked for about 2 minutes.
  • Uncover the lid and most of the clams should have opened up.
  • Give the cornstarch slurry a stir and then pour into the wok and stir until the sauce is slightly thickened. Remove from the heat and garnish with long sliced spring onion and serve immediately.