Jul 25 2007
Kam Heong Udon Noodles
When I was in Malaysia, I love to eat Kam Heong (literally translated as gold & fragrant) Lala (clams) The hae-bee (dried shrimp) combined with chili & curry leaves makes Kam Heong sauce very appetising. So when I saw this recipe in my recipe book for Kam Heong Udon Noodles, I just had to try it out. It turned out really good. Will definitely make it again.
Recipe for Kam Heong sauce:
100gm dried shrimp
1 tbsp garlic
10 shallots
6 chili padi
curry leaves
oil
Seasoning:
2 tbsp curry powder
3 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
Method:
- Chopped the dried prawns, garlic & shallots finely.
- Heat up oil & saute #1 till fragrant.
- Add in seasoning & curry leaves & chili padi & stir-fry till fragrant. Remove from heat.
This Kam Heong sauce can be made ahead of time & can be used for chicken, shrimp or even crab.
For Kam Heong Noodles:
400 gm udon noodles
100 gm shrimp
veg (cabbage, zucchini, carrot or any veg that you like)
5 tbsp Kam Heong Sauce.
Method:
- Heat up a little oil & saute Kam Heong sauce till fragrant.
- Add in veg, shrimp & squid & stir fry till well-mixed
- Add in udon noodles & stir fry till well mixed. Serves 3 - 4
2 responses so far
Can you get fresh curry leaves where you are? Jealous now!!
So, really, I can’t make this dish because I can’t get fresh curry leaves!
By the way, not being a busy body….oklah, busy body me want to ask you….
Should your latest post Arouge skincare products be in your rambling blog or this food blog?
Sorry for being keipoh ah?
Judy, yep, I can get fresh curry leaves here. U can still make it without the curry leaves. It just won’t have the fragrance from the curry leaves.
haha.. no worries,pls kaypoh more : ) My rambling blog not PPP approved yet so cannot do there. But once there approve, I’m going do most of my paid post there so it’s not so cluttered here. Right now only this blog approve, so no choicelor….. : )