Kam+Heong+Chicken

DESCRIPTION
 * Kam Heong** (Chinese : 金香) - literally "golden fragrance" in English, Kam Heong is a method of cooking developed in Malaysia, and is a good example of the country's culinary style of mixing cultures. The tempering of aromatics with bird’s eye chilies, curry leaves, crushed dried shrimp, curry powder, oyster sauce and various other seasonings yields a versatile stir-fry sauce that goes well with chicken, clams, crabs, prawns, and squid.

Kam Heong chicken is a Chinese Malaysian cuisine showcase of the unique amalgamation of Chinese stir-fryand Malay cooking ingredients. Dry shrimp is a traditional ingredient for the Chinese, whilst curry leaves and bird’s eye chili are primarily used by the Malays. The recipe is divided into two sections. The first section helps you to prepare the sauce. You can keep the excess sauce in the freezer for up to two months. The second part helps you to prepare Kam Heong chicken by using the sauce. Kam Heong sauce is not only great for chicken, but is also suitable for prawns, crabs or the special Kam Heong flavor chow mein.

NUTRITION FACTS
 * Serving Size 425.7g ||
 * Amount Per Serving ||
 * Calories 574Calories from Fat190 ||
 * % Daily Value * ||
 * Total Fat 21.1g 32% ||
 * Saturated Fat4.8g 24% ||
 * //Trans// Fat0.0g ||
 * Cholesterol 147mg 49% ||
 * Sodium 2965mg 124% ||
 * Potassium 772mg 22% ||
 * Total Carbohydrates 60.1g 20% ||
 * Dietary Fiber4.5g 18% ||
 * Sugars13.4g ||
 * Protein 40.7g ||
 * || Vitamin A 36% || • || Vitamin C 129% ||
 * Calcium 12% || • || Iron 30% ||  ||
 * * Based on a [|2000 calorie diet]
 * || Vitamin A 36% || • || Vitamin C 129% ||
 * Calcium 12% || • || Iron 30% ||  ||
 * * Based on a [|2000 calorie diet]

//Nutritional details are an estimate and should only be used as a guide for approximation.// || **Legend**

Fat Protein Carbs Alcohol Other
 * Calorie Breakdown**


 * Daily Values**

RECIPE __A. Ingredients:__

Soaked and chopped dried prawns 100g

 Chopped garlic 1 tbsp

Peeled and chopped shallots 10

Curry leaves 1/2 bowl

Chopped bird’s eye chilli 6

Oil 50ml

__B. Seasoning:__

Curry powder 2 tbsp

 Oyster sauce 3 tbsp

<span style="background-color: #ffffff; color: #555555; font-family: 'Open Sans',sans-serif; font-size: 15px; vertical-align: baseline;">Light soy sauce 1 tbsp

<span style="background-color: #ffffff; color: #555555; font-family: 'Open Sans',sans-serif; font-size: 15px; vertical-align: baseline;">Sugar 1 tsp

<span style="background-color: #ffffff; color: #555555; font-family: 'Open Sans',sans-serif; font-size: 15px; vertical-align: baseline;">Dark soy sauce 1/2 tsp

<span style="background-color: #ffffff; color: #555555; font-family: inherit; font-size: 15px; vertical-align: baseline;">__C. Method:__

<span style="background-color: #ffffff; color: #555555; font-family: 'Open Sans',sans-serif; font-size: 15px; vertical-align: baseline;">1. Heat up the oil. Saute the dry prawns, chopped garlic and chopped shallot until fragrant.

<span style="background-color: #ffffff; color: #555555; font-family: 'Open Sans',sans-serif; font-size: 15px; vertical-align: baseline;">2. Add curry leaves, bird’s eye chilli, seasoning and stir-fry until aromatic.

<span style="background-color: #ffffff; color: #555555; font-family: 'Open Sans',sans-serif; font-size: 15px; vertical-align: baseline;">3. Remove from heat. It is now ready for use.

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