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 :)

Bah Ku Teh - My Favorite Food Places in Auckland, New Zealand

It's been a while since I wrote my last blog and I believe I have taken a long break from blogging now :) Time to blog again!

14 months has passed since I'm away from home, Malaysia and honestly, the only thing I miss about home is my mum and food! My Malaysian cuisines! I miss my nasi lemaks mata kerbau's (Bull's eye fried egg), Babu's Teh Halia Tarik, Old Klang Roads Ba ku Teh, Jalan Ipoh's Dim Sum, Sarawak Laksa, Kolo Mee, Wan Tan Mee, Chicken Rice, Rojak Buah, Satay,..... phewwww!! I need to stop drooling now! Mum, I miss your cooking too la :) Nothing beats mum's cooking's eh?

Okay, so that's just a small list of food stuffs that I miss a lot back home. Luckily, there are lots of Asian restaurants in Auckland and a number of good Malaysian ones too. Hence, here I am, once again to make you drool away with my favorite food places in New Zealand... Take it slow and steady and don't forget to enjoy reading... if you're feeling bored already, let me know, and I shall make it worthwhile :) 


My Favorite Food: Bah Ku Teh (Served with rice)

Kopitiam Malaysia, Panmure

Where: Kopitiam Malaysia Restaurant

Address: 139 Queens Road, Panmure, Auckland, NZ

How much: $16.00

Taste Rating: 9 out of 10

Category: Non-Halal

Verdict: Just like the older days kopitiam's back in Malaysia, with a simple set up, nothing fancy or to shout about the premises but this is the only place I enjoy coming back to have my favorite Bah Ku Teh. The taste is almost 90% similar to the ones in Old Klang Road. The soup is not too strong, yummy-licious, and definitely mouth watering! You get a big bowl of it, with button mushrooms, lettuce, well cooked pork meat and ribs, served with rice. If you're after a good Bah Ku Teh, then Kopitiam Malaysia Restaurant is the place to have it. It is indeed quite pricey, but hey, if it's good, why not try it and trust me, you will love it. Infact, I am sure you will be smiling away with the authentic taste of an excellent and delicious Ba Ku Teh!

What else: They also have a good selection of Chinese Malaysian Cuisines, like Nasi Lemak, Hokkien Mee, 3 Taste Fish, Pan Mee, Fish Head Noodle Soup, etc. Reasonably priced and excellent quality food and will tickle your taste buds for sure. As mentioned, the kopitiam may have a simple older day setup and disorganized, however, always remember, we should Never Judge A Book By It's Cover :) Never Try, Never Know!

History of Bah Ku Teh: Literally meaning "Pork Bone Tea", Bah Ku Teh is a marvelously spiced stew worthy of admiration the world over. It is a soup based dish consisting of different cuts of pork meat simmered in a herb based broth for hours. Most shops will normally use pork ribs, but they are also known to include other cuts of pork into the herbal broth as well. Meat from other parts tend to be softer and delicate compared to meat from the pork ribs, though most of it will just melt away as soon as it is spooned into the mouth. The herbs and spices that are normally used to give it that distinct taste are star anise, cinnamon, cloves, female ginseng (locally known as dong guai), fennel seeds and garlic, which is boiled for hours together with the selected cuts of meat. The meat becomes infused with all the flavors from the herbs and spices, and the sweetness from the meat seeps into the broth, mellowing the tangy and sharp taste of the herbs. Other ingredients commonly found in a bowl of bah ku teh are mushrooms, fried tofu puffs, pieces of dried tofu and iceberg lettuce.  

Coming up next: Assam Laksa