Belacan-Chillie Paste ingredient


  • 150g lala clams (deshelled)
  •  2 stalks spring onions, cut to 2 inch lengths
  •  1 tbsp chopped garlic
  •  1/2 onion, cut to rings
  •  1 tbsp belacan chilli paste (eg. Taho brand, very hot) – adjust according to your liking
  •  1 tbsp vegetable/olive oil
  1. Heat oil in wok, saute garlic, thick spring onions stalks (white part) and onion rings until fragrant.
  2. Add belachan chilli paste and the lala clams and stir fry for a few minutes (you need a good ventilation system here for the belachan can be very pungent ).
  3. Add the rest of the spring onions, stir fry for a minute, mixing everything well. Serve with warm rice.