Headhunter's Recipe Corner - Kam Heong Chicken

Now, here's my second recipe I tried last night - Wannabe Chef's Kam Heong Chicken. "Kam Heong" literally means "Golden Fragrance". As per the meaning of Kam Cheong, the fragrance has a spicy yet, unique profusions of mouth watering smells from the key ingredients. The Kam Heong sauce is made out of dried prawns, oyster sauce, soy sauce, curry powder, corn flour and heaps of curry leafs! It is a very simple dish to prepare and is absolutely delicious. Now, this may not apply to those who don't like dried prawns though :) But if you would like to try out something new apart from the usual dishes at home, then this is a must try! It is indeed a popular dish in Malaysia. The same recipe can be used for crabs, fish, prawns, frog, or even fried rice. I loved the taste and so did those who tried it last night. It goes well with plain rice or just like that.

Well, take a look at the image below & look at how tasty it looks like. Mouth watering I believe? 

I meant the Kam Heong Chicken! :)

Kam Heong Chicken

Ingredients:
1/2 Chicken, cut into pieces
200ml water
 

Marinade:

 2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp corn flour
2 tbsp sesame seed oil

Ingredients for Kam Heong Sauce:

80g chopped dried prawns, soaked in water for 10 mins
2 tbsp chopped garlic
8 shallots, chopped
1/2 bowl curry leaves
6 bird's eye chillies (cili padi), chopped
3 tbsp oil

 

Seasoning:
2 tbsp curry powder
3 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp little dark soy sauce
 

Method:
Mix chicken with marinade & leave for 30 mins in the refrigerator.
Deep fry the chicken in hot oil till golden brown.
Heat 3 tbsp oil and saute the dried prawns, chopped garlic and shallots till fragrant.
Add in curry leaves & chopped chilies, seasoning mix & stir fry until aromatic.
Add in fried chicken pieces, water & stir well.
Cook until the gravy is thick. Dish up & serve hot & enjoy :)

More pictures below:

Preparing the chicken

Marinating Chicken

Chopping Dried Prawns

Chopped Dried Prawns

Preparing the Kam Heong Sauce

Kam Heong Sauce

The Ingredients

Wannabe Chef in Action :)

Headhunter's Recipe Corner - Stir-Fried Spicy Baby Shark with Salted Fish

Since I started blogging about my favorite food places, I have been busy trying out new recipes as well. And everyone has been asking me for the recipes after trying out my cooking :) Well, I'm just a Wannabe-Chef and let me share the recipes of the dishes I have tried out, starting with the Stir-Fried Spicy Baby Shark with Salted Fish. Now, the most important thing is to find fresh baby shark meat, and I really mean, FRESH! I was lucky to get 1kg last weekend from the market and tried out the recipe last night. And I must say, well, not me, the comments from those who tried - VERY TASTY & NICE. To me, I liked the taste of it. It was simply delicious. 

Now, it's your turn to try it out and indulge yourself and release the chef in you. 

Tips for this recipe: Try not to over fry the baby shark meat. It only takes less than 2 minutes to cook it. 

Stir-Fried Spicy Baby Shark with Salted Fish

Ingredients:
300g Baby Shark's Meat (Sliced Thickly)
2 tbsp Cornflour
1 tbsp Oil
1 tbsp Sesame Oil
50g Salted Fish (Diced)
15g Ginger (Sliced)
10 Dried Chilies(Cut into sections)
6 Bird's Eye Chilies(Smashed)
2 Stalks Curry Leaves
1 Big Onion (Cut into wedges)


Marinade:
1 tsp Light Soy Sauce
1/8 tsp Thick Soy Sauce
1/8 tsp Pepper
1 tbsp Meat Curry Powder


Seasoning:
1 tbsp Oyster Sauce
1 tbsp Light Soy Sauce
1 tbsp Sugar or to taste
1 tbsp Worcestershire Sauce
1 tbsp Shao Hsing Hua Tiau Wine
3 tbsp Water


Method:
Season baby shark meat with marinade and leave it aside for 10 minutes or longer. Just before deep frying, toss in cornflour. Deep fry in hot oil until golden brown. Dish out and set aside.


Heat oil and sesame oil and fry salted fish until fragrant. Remove salted fish and set aside. 


To remaining oil in the wok, add ginger and dried chilies and fry until fragrant. Add bird's eye chilies ad curry leaves. Saute' well. Add Seasoning. 


Cook for a while. Add onion, baby sharks meat and pre-fried salted fish. Fry briefly then dish out to serve.