Saturday, 6 December 2014

Blood Cockles and Lala Clams @ Puteri Mart Food Court, Puchong

Every time when I go back to KL, I will find any opportunity to eat "siham 血蚶 " (Blood Cockles) and lala clams. Not sure why KK rarely find these delicious shells as compared to the Peninsular. In laksa and char kuey teow in particular, blood cockles is one of the most essential ingredient. For me, the difference is significant between laksa with and without the addition of blood cockles. To my likings, I preferred half-cooked siham although it has been proven this mud-living shells spread hepatitis and others GTI's related microorganisms, if consumed.

So, eat with your own risk.

Blood cockle is best to boil until half-cooked, and dipped in "rojak" sauce with special made chilli sauce and traces of peanut, like shown below:

Puteri Mart Food Court

Puteri Mart Food Court

"Gam Heong 金香" (cooked with dried chillies and dried shrimp) Lala Clam
Unfortunately the lala wasn't fresh, you can tell by the texture/chewy-ness of the meat

Boiled - Half cooked Blood Cockles

Before order, do make sure the blood cockles are still living.
Tips: touch a few "opened mouth/shell" cockles and make sure the shells close immediately

The fresh cockles not complete without this!



Puteri Mart Food Court,
Jalan Puteri 2/1,  47100 Puchong,
Selangor, Malaysia

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