@sanbakongcandy: Extra Fragrant & Spicy Kam Heong Sauce Ingredients 🧅 12 shallots 🧄 12 cloves garlic 🌶️ 15 bird’s eye chillies 🦐 100g dried shrimp 🌿 25g curry leaves 🍛 2 tbsp meat curry powder 🫗 150ml cooking oil Seasoning 🥣 1½ tbsp light soy sauce 🫙 1 tbsp dark soy sauce 🧂 1 tbsp chicken seasoning powder 🍬 1 tbsp sugar Instructions 👩‍🍳 ① 🦐 Rinse the dried shrimp and soak in warm water for 15 minutes. Drain well. ② 🧅 Combine the shallots, garlic, bird’s eye chillies and dried shrimp with a little water. Blend into a coarse paste. ③ 🫗 Add the cooking oil to the pan while it is still cold. Add the spice paste and fry over medium-low heat until fragrant. ④ 🌿 Add the curry leaves and curry powder. Continue frying over low heat until the oil becomes visible. ⑤ 🥣 Add the light soy sauce, dark soy sauce, chicken seasoning powder and sugar. Stir well. ⑥ 🔥 Continue frying over low heat until the sauce becomes thick, darker in colour, with the oil clearly separated and the aroma fully developed. ⑦ 🫙 Allow the sauce to cool completely before transferring it to a clean airtight container. Refrigerate and use within 1 week. Always use a clean, dry spoon to help prevent spoilage. Serving Ideas 🍽️ 🍚 Mix with rice 🍜 Mix with noodles 🥬 Stir-fry with vegetables 🥪 Spread on bread 🥣 Serve with congee Tips 💡 If the sauce is too dry, gradually add a little cooking oil while frying. Perfect For 🦐 Kam Heong Prawn 🦑 Kam Heong Squid 🦀 Kam Heong Crab 🍗 Kam Heong Chicken 🐟 Kam Heong Fish 🐚 Kam Heong Clams 🐓 Kam Heong Chicken Wings 🥦 Kam Heong Vegetables This extra-spicy Kam Heong Sauce is especially recommended for Kam Heong Prawn, Kam Heong Squid and Kam Heong Crab, as these dishes best highlight the rich aroma of the dried shrimp, curry leaves and bird’s eye chillies. 超香超辣的甘香酱 🌶️🔥 虾米香、咖喱叶香、小辣椒的辛香层层叠加 🤤🌿 炒得越香 越让人忍不住想拌饭 🍚 拌饭拌面 炒菜配粥都超赞 🍜🥣 香辣浓郁 一口下去真的太过瘾了！🌶️🔥😋 #SANBAKONGCANDY#KamHeong#MalaysianFood#SpicyFood#FoodTok

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Friday 28 August 2026 10:45:44 GMT