While doing grocery yesterday, I spotted some big and juicy looking shellfish available, and immediately reminded myself of those delicious steamed lala in New Boston Restaurant, a dish that I missed in terms of taste, but not so much in terms of wait time..

So naturally, I decided to get me some of those lala and attempt to recreate the same dish at home. I think I came pretty close, so here’s the recipe to share with everyone.

steamed lala as inspired by New Boston restaurant, Klang
steamed lala as inspired by New Boston restaurant, Klang


  • lala – soak them in salt water for at least 1/2 hour to reduce chances of hanging sand/mud
  • ginger, julienne, as much as you want, old & hot= better
  • garlic, half a bulb, chopped finely
  • chili padi – chopped
  • Chinese rice wine

garlic, ginger, and cilipadi are crucial
garlic, ginger, and cilipadi are crucial

Cooking instructions:

  • fry garlic with oil until golden, set aside
  • steamed lala with ginger, cilipadi, and a couple tablespoon of Chinese rice wine
  • steamed only until shellfish are opened, this only takes a couple minutes or so
  • put fried garlic on top, add a bit of salt if preferred
  • served while hot!

The result turns out pretty well, could perhaps improved with better quality of Chinese rice wine, but so long as the seafood is fresh, results won’t be disappointing. Try it!

Simple cooking video below.


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A post shared by KY (@kyspeaks)

KY cooks – Boston Restaurant style Steamed Lala Recipe
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8 thoughts on “KY cooks – Boston Restaurant style Steamed Lala Recipe

  • June 13, 2021 at 11:57 am

    That looks stunning! Yes, yes, my 1st ever gout attack was triggered by a feast of lala at a Ramadan buffet at a hotel in KL, TWO BIG PLATES all to myself, but no, I never did learn my lesson. Gimme, gimme, gimme!!! LOL!!!

    • June 13, 2021 at 12:55 pm

      suituapui: sometimes, just sometimes, it is worth it. haha.

  • June 19, 2021 at 5:18 pm

    When you say la-la, I always associate them with those elongated ones. These ones look more like western-style clams. I would love your plate of steamed clams coz I see you put in lots of fried garlic! Aiyah, I also use this Chinese rice wine wor….so, what’s a better quality Chinese wine then? ūüėČ

    • June 20, 2021 at 6:32 pm

      eatwhateatwhere: haha ya this is sometimes called “Kap paa” in hokkien, but over here in Klang they call it lala also. As for Chinese rice wine to be honest I’m not too familiar with the different brands.

    • June 28, 2021 at 10:45 am

      Monica: you and me both! Ginger rules.


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