Скачать с ютуб How to make Kam Heong Seafood - a super delicious Malaysian dish! Selamat Hari Merdeka 🇲🇾🇲🇾🇲🇾 в хорошем качестве

How to make Kam Heong Seafood - a super delicious Malaysian dish! Selamat Hari Merdeka 🇲🇾🇲🇾🇲🇾

Selamat Hari Merdeka, Malaysia! 🇲🇾🇲🇾🇲🇾 To celebrate the 64th year of its independence, we present a delicious dish which we believe truly depicts the multicultural spirit of Malaysia! Kam Heong dishes are popular in Chinese seafood restaurants all around the country. Kam Heong is a Cantonese word which literally means “golden fragrance”. It is exceptionally tasty and fragrant as it is prepared with dried shrimps and curry leaves which is a nod to the Malay and Indian heritage of Malaysia. This is certainly one ‘Muhibbah’ dish! 👏🏼👏🏼👏🏼 It is usually prepared with either Lala clams (Kam Heong Lala) or mud crabs (Kam Heong Crabs). Anne’s version is unique as it includes a variety of seafood - Flower crabs, Lala clams and sea prawns. It is almost like a local version of the Cajun seafood boil. It is one of those food where you just dig in with family or friends, and savour the dish with steamed white rice. Hope you love our Kam Heong Seafood as much as we do ❤️❤️❤️ KAM HEONG SEAFOOD Ingredients: (Serves 8-10 pax) 2kg Flower Crabs (about 8 large crabs) - steam with 3 slices of ginger & 2-3 spring onions 800g Sea Prawns (about 10 large prawns) - toss in 1/2 tsp salt & 1 tsp corn flour before frying 1.5kg Lala Clams - boil in 1.5L water with 3 slices of ginger & 2-3 spring onions Grind/blend the following Chillies and Aromatics: 3 inch (60g) Old Ginger 15 cloves Garlic 3 large Red Chillies 6 Chilli Padi Sauce Mix: 3 tbsp Light Soy Sauce 4 tbsp Oyster Sauce 2 1/2 tsp Black Soy Sauce 3 tbsp Tomato Ketchup 1 tbsp Black Vinegar 3 tbsp Sugar (adjust to taste) 1 tsp Corn Flour 1 tbsp Chinese Cooking Wine (OPTIONAL) 100ml Water 3 Big Onions 8 Dried Chilli 6 sprigs Curry Leaves 6-7 tbsp Hae Bee Hiam - Watch Anne’s YT video:    • How to make Hae Bee Hiam/ Spicy Dried...   1 1/2 tbsp Chilli Paste (OPTIONAL: For a spicier dish) - Watch Anne’s YT video:    • How to make your own Chilli Paste - H...   Anne’s Tip: You can prepare the cooked seafood a few hours (or even one day) before your party. Make sure it is fully cooked. Then allow to cool down & set aside in the fridge. Just before your party, bring the cooked seafood to room temperature. Then stir-fry into the Kam Heong Seafood with the other ingredients. Serve immediately & enjoy! 😋😋😋