Digging for Siput Remis (Small Edible Shellfish) at Lumut Seaside - How to Cook

During my last trip to Lumut, I took my kids to the seaside behind Orient Star Hotel to dig for Siput Remis (a kind of small shell fish). The sandy beach has lots of these molluscs living in it. I taught my kids how to look for these tasty shellfish in the sand. They had a great time digging for this shellfish. It was a fun family outing which reminds me of my childhood days when my dad took me to the seaside in Butterworth to dig for Siput Remis.

My grandma would then preserved the siput remis in salt to be eaten with porridge. I prefer to fry them in light soya sauce. Ahhh, the good old childhood days!

I took these siput remis home and cook them with chillies. First I saute 2 tablespoons chopped garlic and ginger in 2 tablespoons of vegetable oil. Then I added 2 table spoons of grounded chillies before putting in the siput remis. After a short round of frying, the siput remis shell will open. This means that the shellfish is fresh and already cooked. Then I added 2 table spoons of light soya sauce, a little sugar and  a little water.

Although the shell fish is rather small but it tasted very sweet!

Fried Chili Balitong (Siput Sedut) and Fried Hokkien Mee (no pork), Steven’s Wok, Damansara Utama Uptown.

Last week, I went back to Steven’s Wok with three lovely ladies (Amy, Shirleen & Kath) to try out the Balitong (Siput Sedut, a type of longish shellfish, scientific name is Cerithidea obtusa) Dish. I ate Steven's ee mee on my last visit. (see the links below) After attending a conference at downtown KL, on the way back home, we decided to stop by Uptown Food Court for our dinner. I wanted Amy and Kath to try out Ah Keong Yong Tau Fu. The whole Damansara area was jammed up and I made a U turn in to the inner Damansara Utama inner roads to avoid the heavy traffic. When we reached there, we found that Ah Keong Stall was still closed. I called Ah Keong’s hand phone and his wife answered in Hokkien, ‘Wa lang tua Balai’ (we are at the police station). I had thought that Ah Keong and his wife got nabbed by the police. Then his wife said that they should reach the food court in around 20minutes time. Ha Ha, I was mistaken; they were actually stuck in the traffic jam outside the Damansara Utama Police Station. Since Ah Keong stall was not open yet, we ordered Fried Chili Balitong from Steven’s Wok. The price per plate is RM10. The Balitong was fried to perfection and I can taste the sweetness of the spicy sauce with bits of ginger in it. Thumb up for the Balitong! Fried Balitong with Chilli..........................................Steven's Wok (Stall number 1908) Then we proceeded to order the yong tau fu from Ah Keong’s stall.

My friends queuing up for Yong Tau Foo at Ah Keong's stall

Amy's YTF...................Shirleen's YTF...............Kath's YTF........................and mine After finishing our yong tau fu, I ‘tar pau’ (take away) a packet of Fried Hokkien Mee (RM5) from Steven’s Wok (no pork is served here) for my kids. The mee had generous amount of vegetable, squid and prawn in it. The black soya sauce sweetness and saltiness of the mee are just nice. Another thumb up for the Steven’s Fried Hokkien Mee without lard!

Steven's Fried Hokkien Mee

1) Location : Steven's Wok Stall 1098, Damansara Uptown Food Court GPS : latitude 3°08’05.07” N, Longitude 101°37’19.17 E

2) Address: Ah Keong Yong Tau Foo, Stall Number 1097, Uptown Food Court, Jln SS21/39,Damansara Utama, PJ GPS : latitude 3°08’05.07” N, Longitude 101°37’19.17 E Opening Hours: 12 noon to 2 pm6.30 pm to 2am Map To Steven's Wok and Ah Keong's Yong Tau Foo

Related Links 1) http://peteformation.blogspot.com/2008/08/hawker-food-nv-ah-keong-yong-tau-fu.html 2) http://peteformation.blogspot.com/2008/10/stevens-wok-damanara-utama-uptown-food.html 3) http://peteformation.blogspot.com/2009/07/restaurant-yook-tho-yin-pj-sdn-bhd.html

Kam Heong Lala Recipe (Spicy Curry Flavour Shell Fish)

Aiya, paisehlah, forgot to remove my baby's pacifier from the table before taking this picture! He is keeping me very busy lorrr! LOL

Kam Heong sauce can go well with many types of dishes. One of my favourite is the Kam Heong Lala. Ingredients Lala, 600 gms, Soak in salt water to remove the mud (or you can just scald it with hot water), then drain away the water. Oyster sauce, 2 table spoons Light Soya Sauce, 2 table spoons Dark Soya Sauce, 1 teaspoon Ginger, 2”x2”x2”, cut into thin strips Shallots, 5 pcs, chopped finely Serai (lemongrass), 2 stalks, bashed Dried Prawns, 2 table spoons, soak in water and bashed slightly Curry powder, 2 table spoons Curry leaves, 3 stalks (optional) Chili paste, 2 table spoons Corn Flour, 2 table spoons, add with a little water Salt to taste Vegetable oil 3 table spoons Sautéed gingers, dried prawns, serai, curry leaves and shallots in hot oil until fragrant. Add curry powder, chili paste, oyster sauce, light soya sauce and dark soya sauce. Stir the mixture for a short while. Add in the lala and fry until all of them open up. Add corn flour and salt to taste. Note: This is my 100th post. Thank you for your support! Related Post : 1) http://peteformation.blogspot.com/2009/06/hot-and-spicy-kam-heong-prawns-recipe.html 2) http://peteformation.blogspot.com/2009/07/kam-heong-barebreast-jack-fish-ikan.html 3) http://peteformation.blogspot.com/2009/07/kam-heong-tilapia-fish-fei-chow-yee.html