Singapore-Style Chili Clams (Lala)

So it was Mother's Day yesterday, yet another reason to feast! Heehee... We had originally wanted to dine out but decided to have a simple steamboat dinner at home instead. What's better than everyone eating around a steaming hot pot right? Anyway, we bought some clams (or "lala" as some of us locals call it) which we wanted to add into the piping broth while eating but instead, we decided to cook it into Chili Lala! Thankfully I've still got some home made chili paste stowed away in the fridge else this would have taken more time than it did.

The thing about me cooking savory dishes (especially Asian cuisine) is that I have a hard time writing down recipes for them as I just don't measure the ingredients/spices or whatever's added. Am sure that occurs to a lot of elders (e.g. mother, grandmothers) when they tried to teach the younger generation how to prepare a dish too! This is my estimated proportions for the recipe, if you don't feel comfortable, feel free NOT to follow or make any amendments you like.

Singapore-Style Chili Clams (Lala)
(Please credit if you've enjoyed it. Thank you!)

500g     Live Clams (covered with water with 1 tbsp salt added for at least 30 mins prior to use)

 65 g     Chili Paste 

 30 g     Tomato Sauce

 15 g     White Vinegar (aka Distilled Vinegar in some countries)

 10 g     Sugar
150g     Water (amount differs, depending on your liking)
 85 g     Yellow Onions, sliced
 10 g     Garlic, minced

   1        Egg, beaten (use 2 if you like)
   8 g     Cornstarch, mixed with 1tbsp water

1. Heat wok to Medium heat. Sauteed Garlic till fragrant before adding the Onions and fry till they become translucent.

2. Add Chili Paste, Tomato Sauce, White Vinegar and Sugar to the onions, mixing them up as you fry. (The chili might "stings" your eyes and nose when it hits the wok! Be careful! =P)

3. Taking care not to burn the chili mixture, slowly add the water bit by bit, till you feel there's enough water. (This pretty much depends on individual, some like theirs soupy like mine, so the gravy can help down another bowl of rice while some people, meh, like theirs dry.)

4. Let the Clams join the party! Try to cover them with the chili mixture then cover the wok and steam for about 5-10 mins till the clams open up, showing you their delicious meat!

5. Continue to mix the chili with the clams, try to get the chili into the clam meat. Taste and adjust accordingly (there's no salt in the recipe but my family don't really like strong salty flavors, so this works fine for us).

6. Add the Cornstarch mixture, the gravy will thicken up slightly. Drizzle the beaten egg over the clam. DO NOT mix yet. Wait for about a minute before mixing about.

7. Heat off and serve hot (Hahaha.. pun not intended)! May garnish with Coriander (aka Cilantro). 

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