Tuesday, March 11, 2008
"Kam Heong" Paste
I got this recipe from a cooking book and I have tried it out numerous times, it never failed me.
Kam Heong paste is very convenience for instant cooking. What you can do is prepare the Kam Heong paste ready and refrigerated it for future cooking. You can cook kam heong prawn, kam heong chicken, kam heong crab, or kam heong squid. Though I haven't tried cooking Kam Heong fish, but I guess it should be equally good. In short, kam heong is delicious to cook with seafood.
You will never thought cooking Kam Heong paste is so easy. The required ingredients are easy to source too.
50 g of dried shrimp, soak it in the water to soften it, then chop it up into small pieces
7-8 shallots, finely chopped
2-3 clove of garlics, finely chopped
1 1/2 tbsp of curry powder (any types, any brands)
3-4 stalks of curry leaves (discard the stalk) but if you can't get curry leave, add another 1/2 tsp of curry powder instead but it's less omph.
4 small chillies (chilli padi). The amount of chillies is depends on your taste bud, if you like it hot, add more.
1 1/2 tbsp of oyster sauce,
1 tbsp of light soy sauce
Heat up 4 tbsp of oil in the frying pan. Stir fry the chopped dried shrimps under medium heat. You will smell the aroma of the dried shrimp instantly. Good, keep stirring for about 1/2 minute.
Add in the finely chopped shallots, garlic and curry leave, saute the mixture off and on.
Add the curry powder, oyster sauce and soy sauce. Stir fry for about 1 minute. Just like that. Simple.
Yes, no salt, just add a pinch of sugar to taste.
If at anytime you found yourself lost control because you are too slow, then lower the heat.