Pro Chef Plus

Stir Fry Clams (LaLa)

Stir Fry Clams (LaLa) Recipe | Buffalo Cookware Malaysia
  • 1kg clams (LaLa)
  • 1 tbsp shallots (sliced)
  • 2 cloves garlic (minced)
  • 1 tbsp fermented black bean
  • 1 tbsp shredded ginger
  • 3 stalks of scallion (cut into section)
  • 1 tbsp rice wine
  • 1 red chili (oblique slice)
  • coriander (for decorative purpose)
  • 1 tsp Shaoxing wine
  • 2 tsp oyster sauce
  • 1⁄2 tspsugar
  • 1 tsp soy sauce
  • 1/2 tsp dark soy sauce
  • pepper (to taste)
  • 1 tsp corn starch
  • 2 tbsp water


  1. Soak clams(lala) in saltwater for two or three hours to ensure clams thoroughly clean, rinse with water, drain and set aside.
  2. Boil clams until shells are open, drain and set aside.
  3. Wash fermented black bean with water, drain and smash it.
  4. Add oil into Buffalo Pro Chef Plus, add in onion, garlic, fermented black bean, ginger, and half of the scallion. Select “Stir Fry” function, tilt the pot and cook with preset time.
  5. Add in clams after 3-5 minutes, pour the clams into the clams, tilt the pot, cook until fragant, pou in Shaoxing wine, seasoning, and red chili then continue cooking.
  6. Tadd in the remaining scallion, thicken sauce with starch water; serve with coriander.