AT CHINESE restaurants, you may have overheard people ordering food to be cooked “kam heong style”.
It’s a cooking style developed in Malaysia that fuses the culinary traditions of the Chinese, Malays and Indians.
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Photos: Step by step to prepare this dish
The clams cooked ‘kam heong’ style, to be served with steamed rice. — Photos: LOW LAY PHON/The Star
Temper curry leaves, bird’s eye chillies, dried shrimps and then saute with shallots and garlic.
Steam the soaked clams for five minutes over boiling water, remove from heat and break off half of the shells.
Toss in steamed clams and deglaze with wine before pouring in the seasoning.
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