Whenever we visit Chinese restaurant, we'll come across of Kam Heong dishes. Kam Heong crab,Kam Heong chicken,Kam Heong prawn and many others. Kam Heong dishes are very popular in Malaysia especially within Chinese community. Kam Heong is a combination of Chinese and Indian dish as curry leaves and curry powder play an important part in this dish.
This mouth watering dish with beautiful aroma of curry leaves,dried shrimps,curry powder,shallots and garlic known as 'Golden Fragrance' in Cantonese. The Kam Heong sauce was so good that i literally licked the sauce off and my elder daughter Lekshana, sucks out even to the last drop of the sauce that covered the shells of the clams. The flavor of the curry leaves and curry powder stands out with combination of little spiciness and sweetness of the sauce. You got to try this dish and i'm sure you won't order restaurant made Kam Heong dishes anymore.
Ingredients
1 kg clams-wash and cleaned
3-4 sprigs curry leaves
1 1/2 tbsp dried prawns-soaked in water for 10 minutes and drained
8-10 shallots,chopped
2-3 pods garlic,chopped
3-4 bird eye chilli,chopped
1 tbsp curry powder
1/2 tsp dark soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 tsp cornstarch dilute with 5 tbsp water
2 tbsp vegetable oil
Methods
Over a medium heat, heat vegetable oil in a wok and saute dried prawns till fragrant for about until fragrant.
Add chopped shallots,garlic,curry leaves and bird eye chilli. Saute for 1-2 minutes.
Increase heat to high and add in the cleaned clams,dark soya sauce,light soya sauce,curry powder and oyster sauce. Stir well till combined. Cook for 3-4 minutes.
Pour in the diluted cornstarch and stir. Once the sauce thickened. Turn off the heat and transfer to a serving plate
Serve hot with plain white rice and stir fry vegetables of your choice.
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