Hallo Somjit Top Chef. Terima kasih atas baladan kamu, madakan semakin hari meningkat ke tahap yg mutu tinggi, Recipi suka ramai oleh Orang Penang dan Rakan NyoNya.. Haya bolwh tambah tomato kecil bulat dan baeang panjang se pokok ,halia 3.keping ,dan Paling Mustahak.. Fermanted Bean Paste 2 sudu untuk tumis dan campur bumbu Somjit.. Apa Rasa.. Dunia No 1 ..kam Sheah.. Somjit.. Sooo great!
Hi sis..I'm a Filipino and my hubby is Chinese..I tried this method and they really praise me for doing it into perfection..thank you so much I really crave this when I'm pregnant with my kids😊
Hi Emjay Ubando. Thank you for sharing your happiness and joy. Also thank you for trying our recipe, I am so happy for you that your family loves the dish. Happy cooking 😀😀
I just tried with your recipe. It was absolutely delicious! I couldn't find curry leaf in foreign country so had to substitute with basil. It was good enough! Thank you so much for sharing!
Hi Khuganeswaran Jayakumar. Wow! I am so happy to hear that you and your family enjoyed the recipe. Also, now you can cook a delicious dish at home anytime. Thank you for sharing. Happy cooking 😀
This is my 4th Kam Heong video I’ve watched on this channel. Excellent technique to prepare the Kam Heong sauce . Any reason why you remove the dried prawns 🍤 and then reincorporate them?
@rembautimes8808. Sorry for a late reply. The reason of removing dried prawn after it was cooked was not to overcook it. Overcooked dried prawn can be very chewy. The second reason was that if leave it in the pan and cook it with water for too long, it tend to absorb water and loose its perfect texture. You want to enjoy different ingredients in one bite to enjoy the meal😋😋😋😋. Happy cooking 😀
The clam when buying the clam should be open or closed, if inside has mud how we know and do I have to open the clam to wash the clams ,Thank you for your sharing recipes
Hi Teh Ling, thank you for the question 😀 I always buy my clams alive - they are open when at rest, and will close shut when disturbed. If left alone for awhile, they should open again. If they are not alive at the market (open all the time even after touching the shells, or always shut), I wouldn't buy them. For cleaning, I would wash them in a basin of water. Then, I would also try to open them one-by-one over running water to check for shells of mud. As I usually get 1kg of clams when I cook them, it's not too bad. Here's the full video of this: th-cam.com/video/YdptRUr3c0w/w-d-xo.html Hope it helps 😀
If shell less lala used, can i just straight away add into the kam heong sauce and cook it or do i still need to cook it separately and add it like in your video?
Hi Gia, thank you for the comment 😀 I cooked the lala first to prevent it from releasing water into the kam heong sauce as the extra liquid can dilute the sauce's taste. For shell-less lala, I suggest to cook it separately, by blanching the lala in hot water and then draining the water before mixing the lala with the kam heong sauce. Hope it helps 😀
Hi mohd shafeq, thank you for the comment 😀 The light soy sauce was added at 2:20, after the sesame oil. Yes, the light soy sauce can be omitted as well, however, the kam heong gravy may need to be adjusted to taste after 😀 Hope it helps 😀
Hi Muhammad Hazwan, thank you for the comment 😀 Yes, other brands can work as well, however, do note that the fragrance may be different. Hope it helps 😀
Good recipe, but the method of cooking lala, is need to boiled it then after stir fried with the sauce while in the Wok, not take out the sauce, but everyone got their own way to cook, just an opinion from me only, thank you.😊😊
Hi Sharon Rose Robilon, Thank you for sharing. Here I have the video on how to clean and wash the Clams. you might be interested. 😀 th-cam.com/video/YdptRUr3c0w/w-d-xo.html
Hi Newzionis, thank you for the feedback 😄 Unfortunately, Kam Heong sauce needs to be somewhat dry; adding in the lala gravy will cause the dried prawns to expand, affecting the texture of the Kam Heong sauce. Alternatively, it is possible to cook the lala first before cooking the Kam Heong sauce to substitute the water with the lala gravy. Do note that the lala would be cooked twice however, and it will be on the tougher side. Hope this helps 😄
On another note, it is possible to use the lala gravy with a different dish that is served together with the Kam Heong lala, like a soup 😄 It would ensure maximum use of the goodness from the lala 😄
Hallo Somjit Top Chef. Terima kasih atas baladan kamu, madakan semakin hari meningkat ke tahap yg mutu tinggi, Recipi suka ramai oleh Orang Penang dan Rakan NyoNya.. Haya bolwh tambah tomato kecil bulat dan baeang panjang se pokok ,halia 3.keping ,dan Paling Mustahak.. Fermanted Bean Paste 2 sudu untuk tumis dan campur bumbu Somjit.. Apa Rasa.. Dunia No 1 ..kam Sheah.. Somjit.. Sooo great!
Hi Frankie Cheah5507. Thank you for the comment. Glad to hear that you like the content😀😀
Hi sis..I'm a Filipino and my hubby is Chinese..I tried this method and they really praise me for doing it into perfection..thank you so much I really crave this when I'm pregnant with my kids😊
Hi Emjay Ubando. Thank you for sharing your happiness and joy. Also thank you for trying our recipe, I am so happy for you that your family loves the dish. Happy cooking 😀😀
I just tried with your recipe. It was absolutely delicious! I couldn't find curry leaf in foreign country so had to substitute with basil. It was good enough! Thank you so much for sharing!
Hi Stephy Lee. That's awesome! I am so happy to hear that you really enjoy the dish. Thank you so much for choosing this recipe. Happy cooking 😀🙏
Hi sis, I tried this recipe today with my wife. It was a bomb, spot on kam yeong taste. Now I have learned the easy method. Thank you so much.
Hi Khuganeswaran Jayakumar. Wow! I am so happy to hear that you and your family enjoyed the recipe. Also, now you can cook a delicious dish at home anytime. Thank you for sharing. Happy cooking 😀
I only see this dish in restaurants. Thanks for sharing; now I can make it at home. 🥰👌
Hi Ino Dela Cruz, thank you for the comment 😄 Please let me know how your Kam Heong Lala turns out 😄
Come out well , tq for the recipe
Hi Thasvini Naidu, Wow! I am so happy to hear that. Thank you so much for letting us know. 😀
This is the best Lala recipe on TH-cam so far better than any restaurant that I had tasted, viewer must thank you for sharing.
Hi M AK, thank you for the feedback 😀 I'm very happy to hear that you've enjoyed this recipe 😀
Managed to cook it. Delicious. Tks!
Hi Kai Vyn, thank you for letting me know how it turned out 😀 Happy that you've enjoyed it 😀
Very nice taste
Hi
kogilavani sumaran Thank you 😀
This is the best recipe! Thank you so much for sharing it. Super easy to make 🙂
Hi Lovie Gilbert, thank you for trying this recipe 😀 I'm very happy to hear that you've found it easy to make 😀
Thanks for all your videos. I just subbed and thumbed up!
Hi Reno - Korean Food Lover, thank you for the like and sub 😄 Your videos look amazing too 😄
Your recipe worked like a wonder! It was very delicious!
Hi Tan Soo Xian, thank you for trying the recipe 😀 I'm very happy that it turned out delicious 😀
mouth watering... damn my fav.
Hi Khuganeswaran Jayakumar, thank you for the comment 😀 Happy that you like it 😀
Good
Hi Kim Sim Ooh, thank you for the comment 😀
This is my 4th Kam Heong video I’ve watched on this channel. Excellent technique to prepare the Kam Heong sauce . Any reason why you remove the dried prawns 🍤 and then reincorporate them?
@rembautimes8808. Sorry for a late reply. The reason of removing dried prawn after it was cooked was not to overcook it. Overcooked dried prawn can be very chewy. The second reason was that if leave it in the pan and cook it with water for too long, it tend to absorb water and loose its perfect texture. You want to enjoy different ingredients in one bite to enjoy the meal😋😋😋😋. Happy cooking 😀
The clam when buying the clam should be open or closed, if inside has mud how we know and do I have to open the clam to wash the clams ,Thank you for your sharing recipes
Hi Teh Ling, thank you for the question 😀 I always buy my clams alive - they are open when at rest, and will close shut when disturbed. If left alone for awhile, they should open again. If they are not alive at the market (open all the time even after touching the shells, or always shut), I wouldn't buy them.
For cleaning, I would wash them in a basin of water. Then, I would also try to open them one-by-one over running water to check for shells of mud. As I usually get 1kg of clams when I cook them, it's not too bad. Here's the full video of this: th-cam.com/video/YdptRUr3c0w/w-d-xo.html
Hope it helps 😀
Must try
Hi Hope Happy, thank you for the comment 😄 Yes, this Kam Heong Lala is really a must-try! It's very delicious 😄
Going to give it a try
Hi Angeline Seemon, thank you for trying this recipe 😄 Please let me know how it turns out 😄 Happy cooking!
lovellyyyyyyyy
Hi FIEQAR DOLLAH, thank you for the comment 😀
One more full w
keep on
Hi Nate John Galt, thank you for the encouragement 😄
Thanks ..I will try
Hi Faridha Krish, Thank you for trying. Please enjoy the dish. 😊
Thank you
Hi Teh Ling. Thank you. 😀😀
If shell less lala used, can i just straight away add into the kam heong sauce and cook it or do i still need to cook it separately and add it like in your video?
Hi Gia, thank you for the comment 😀 I cooked the lala first to prevent it from releasing water into the kam heong sauce as the extra liquid can dilute the sauce's taste. For shell-less lala, I suggest to cook it separately, by blanching the lala in hot water and then draining the water before mixing the lala with the kam heong sauce. Hope it helps 😀
Nice dish.. But I miss out as when to out the light soya sauce. Is it optional?
Hi mohd shafeq, thank you for the comment 😀 The light soy sauce was added at 2:20, after the sesame oil. Yes, the light soy sauce can be omitted as well, however, the kam heong gravy may need to be adjusted to taste after 😀 Hope it helps 😀
If i used the other brands of curry powder can ah?
Hi Muhammad Hazwan, thank you for the comment 😀 Yes, other brands can work as well, however, do note that the fragrance may be different. Hope it helps 😀
I try yesterday, i manage to get the fragrance. Make sure add duration of cooking and keep stir with slow heat and boommm. Thanks for the recipe 🥰🥰
Hi Muhammad Hazwan, that's awesome 😀 Great work! Happy to hear that you've enjoyed it and manage to get the fragrance 😀
Good recipe, but the method of cooking lala, is need to boiled it then after stir fried with the sauce while in the Wok, not take out the sauce, but everyone got their own way to cook, just an opinion from me only, thank you.😊😊
Hi Dash Vlog, Thank you for the comment. It's a great suggestion. Thanks again for sharing 😀
Hi sis. Is it necessary to put dried prawn since i have allergic 😅
Hi Nor Hafizah, thank you for the comment 😀 Yes, the dried prawns can be omitted 😀
@@HomeCookingwithSomjit thank you 😊
You're welcome 😀
I boiled the lala because a lot of sands
Hi Sharon Rose Robilon, Thank you for sharing. Here I have the video on how to clean and wash the Clams. you might be interested. 😀 th-cam.com/video/YdptRUr3c0w/w-d-xo.html
How much .location pls
Hi Marygrace Delosreyes, thank you for the question 😀 I don't really understand, could you please clarify?
When u use sesame oil?
Hi kid Project, thank you for the comment 😀 I've added the sesame oil together with the dried prawns and chillies, @ 2:16. Hope it helps 😀
my cat name is lala
Hi Dyinglingo, thank you for sharing 😃 That's a nice name for a pet 😃
Sorry but you waste lot's of lala gravy goodness and used of electricity
Hi Newzionis, thank you for the feedback 😄 Unfortunately, Kam Heong sauce needs to be somewhat dry; adding in the lala gravy will cause the dried prawns to expand, affecting the texture of the Kam Heong sauce.
Alternatively, it is possible to cook the lala first before cooking the Kam Heong sauce to substitute the water with the lala gravy. Do note that the lala would be cooked twice however, and it will be on the tougher side.
Hope this helps 😄
On another note, it is possible to use the lala gravy with a different dish that is served together with the Kam Heong lala, like a soup 😄 It would ensure maximum use of the goodness from the lala 😄
@@HomeCookingwithSomjit i thought you throw is away 😂 .... I'll make clam chowder out of it.
Don’t use the word “ give it a stir”
This English is funny.
@wch9213. Ok, Thank you for the feedback, I will not do that in future. 😀😀