What's cooking in my Kitchen!

I never thought I say this "I love cooking!" I still remembered people's reaction when they knew I cooked a little and there are also a friend who went to length to laugh and make fun of me for cooking! She used to called me a liar when I said I could cook good "Sambal Petai with Prawn" but those days are far gone! I had cut off those kind of friends and also I hade learned to cook so much more than that! 

So what am I cooking today! (Nyek! Nyek! Nyek!) - Its "Kam Heong Bamboo Clam". Ever since coming to Johor, seafood dishes has become a premium to eat! Remember those days back home when F4 was 5 minutes drive away and we could get any nice seafood at an affordable price! Here in Johor, seafood is the only eatery that what we called "cut throat" a two person meal of butter prawn, small slice of assam fish and some vegetable can come up to MYR80. It's not worth the money we pay and the taste "so-so"! Therefore it gave me the motivation to learn up and to experiment with recipes in my kitchen! Hence that is what I'm cooking tonight!

Would love to share the recipe with you guys!

• 1 kg of bamboo clams (Don't have to go to pasar! You can get them in Aeon) 
• 3 garlic cloves cut into small cubed 
• 1 1/2 tbsp of curry powder (You can use less or more depending on your spiciness level!)
• Handful of dried shrimp (soak them and then deep fried them)
• Handful of curry leaves (You cant buy them handful, but for MYR0.50 you can get a lot of stalks so my mom taught me this, very useful - wash them clean and put them into a Tupperware and store them in the icebox)
• 3 - 4 bird's eye chili (depending on your level of spiciness as well and if you want less spicy you can remove the seed) 
• 1 tbsp of light soy sauce
• 1 tbsp of dark soy sauce
• 1 tsp of sugar (can use honey - I love using honey as it is very healthy)  
• Half cup of water

1. To remove the soil from the bamboo clam put them in the hot boiling water and rinse it through less than a minute! Tumble dry and once done, heat up your pan with some cooking oil and put in your bamboo clams, stir fry for less than a minute as well as this is to remove the moisture and not to cook it entirely.
2. Clean your pan and heat up the pan again with some cooking oil, once smoking, put in your garlic, fried dried shrimp, curry leaves and bird eye chili. Fry till fragrant. Turn down the heat.
3. Add in curry powder, water and add the clams in and turn up the heat, add in soy sauce, dark soy sauce and sugar/honey, once the clams start to open up you can do a taste test and fine tune the flavor by adding in some soy sauce/salt or sugar/honey. Once it is really up to your taste - YOU ARE DONE!