I stumbled upon a can of curry clams (kari lala) in the pantry, two cans, in fact…the other one being the sambal lala variety. I asked my missus about them and she said they were lala in soy sauce and she wanted to use that to fry noodles. Soy sauce? But I was very sure I did not see any in that – just one can curry and the other can, sambal. Ah well!!! Whatever!!! In the end, I found a bag of noodles (1 kg usually) in the fridge so I decided to fry half of it using one – the curry one, to be exact…
I sliced half a Bombay onion and a few chilies, seeds removed…and I also had a stalk of serai (lemon grass), end bruised…plus two sprigs of curry leaves and two eggs.
First, I heated up a bit of oil and threw in the onion slices, serai and curry leaves…
Them, I threw in the sliced chili…
…and added the noodles…
After stirring well and mixing everything together, I added the lala – curry clams…
After frying that a bit, I broke the eggs into the wok and mixed it all together. I added a bit of fish gravy and a pinch of msg and soon, my dish of curry clam noodles was ready to be served…
It was very nice…but I wished I had some green vegetable such as sawi or chai hwa in Hokkien…or taugeh (bean sprouts) perhaps to add to it so that I would have a much better-balanced dish but there was none in the fridge that day. Sigh!!!
...STILL CRAZY AFTER ALL THESE YEARS! 