Malaysian Food Blog, Travel, Diving & More

Tag / white clam

Ahhhh, lala, one of Malaysia’s favorite seafood. These shellfish can be had at seafood restaurants, tai chao (big fry) places, and even some of the roadside hawkers. Today, we’re going to look into one of the simplest ways of cooking your own lala dish that’s yummy and carries a kick. This is my recipe of fried lala with cilipadi.

For this version I used live white clams, but you can replace it with your favorite versions of other clams that we usually refer to as “lala” as well. The recipe takes less than 5 mins to prepare, and another 10 minutes max to cook. Here we go:

lala, spring onion, garlic, cilipadi
lala, spring onion, garlic, cilipadi


  • 1kg lala, live would be better
  • 2 stalks of spring onion, chopped
  • 7-8 cilipadi, chopped
  • 4-5 cloves of garlic, chopped
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 caps of shaoxing rice wine (optional)
  • pepper (optional)
  • 1 tablespoon cooking oil

Cooking instructions:

  • heat up cooking oil in frying pan
  • fry garlic until fragrant, then add lala
  • add cilipadi, stir for a minute, add sugar, salt, and pepper
  • add two caps of shaoxing cooking rice wine
  • cover frying pan to allow steaming action, occasionally open to stir
  • lala is cooked when the shells are opened
  • sprinkle those spring onion while serving

fried lala with cilipadi
fried lala with cilipadi

The result is a plate of lala with some juice at the bottom that retains most of the seafood natural sweetness, but with added kick from cilipadi and additional dimension from rice wine. Enjoy and happy cooking!