Friday, December 23, 2011

golden fragrance

semalam mood masak datang lagi. sebabnya..the day before tu tertengok master.chef. diorang kena masak mussels. i tak jumpa mussels so i beli je la lala.same la tu family clams jugak kan? :p
selalunya if kitorang pegi makan kat devils crab or uptown mesti akan order kam heong lala or siput buluh. suka sangat coz rasa dia manis & pedas cili padi+curry. so semalam i try la buat kam heong lala ni. recipe i amik kat dis blog
The word “Kam Heong” literally means Golden Fragrance. It really does light-up the smelling senses and tastes great. A profusion of smells from the key ingredients - curry leaves, curry powder, dried shrimps, shallots, garlic, and chilies.

cewah..sejak ada instagram rajin betol nak edit gambar :p

1 lb clams - if fresh - soak in salt water for 1 hr and drain dry - if frozen, do not thaw
2 tbsp oil
2 tbsp dried prawns, soaked & chopped
3 sprigs curry leaves
10 shallots, chopped
10 chilli padi chopped
1/2 tsp taucheong/mein see/fermented soya bean paste
1 tbsp fish curry powder
1 tbsp oyster sauce
1 tsp light soya sauce
1 tsp sugar
1/2 tsp dark soya sauce
dash of chicken stock granules

Steps :-)
  1. Heat 2 tbsp oil and saute dried prawns until fragrant.
  2. Add in curry leaves, shallots, chilli padi and stir-fry until aromatic.
  3. Add in the lala, seasonings and stir fry at high heat until well mixed.
  4. Cover with a lid, cook for 2 minutes until clams/la la are opened.
  5. Stir to mix all the ingredients together.  Do this for about 3-4mins.
  6. Remove from heat to be served immediately.
by the way, if lala takde, you bley jugak tukar guna udang ke, ketam ke :-)

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