Sunday, March 4, 2012

Kam Heong Mussels...


My Laukong is a BIG fan of mussels... Whenever we go back to JB, we would definitely buy lots and lots of mussels in Pantai Lido. They are damn cheap. RM10 for pack of 4...errr that was before ler. Don't know how much it costs nowadays...

Anyway, when we had Kam Heong Mussel in Nyonya Valley, the portion was quite small for my hubby's big appetite. hehhehehe... So, when I saw they are selling mussels for RM8 per pack in Pasar Borong Selangor yesterday, grab jek ler....

And I cooked Kam Heong Mussels. Kam Heong is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process. It means Golden Fragrance in Cantonese. The main ingredients that give the Kam Heong dish its unique taste are fiery bird’s eye chilies, aromatic curry leaves, crispy bits of dried shrimp, savory curry powder and a balance of sweet and spiciness. It goes well with chicken and especially seafood - prawn, crab, clams and mussels of course.


And this is how I cooked my Kam Heong...

Ingredients:
1/2 kg mussels
3 tablespoons oil
2 sprigs of curry leaves
8-10 bird’s eye chilies, chopped
1 tablespoon dried shrimp, soaked in water, drained and minced
8 shallots, lightly chopped 
4 cloves of garlic - chopped
2 stalk of lemon grass - thinly sliced
1 1/2 tablespoons curry powder

Seasoning Sauce:
1 tablespoon oyster sauce
1 teaspoon soybean sauce - I used kicap lemak manis
salt to taste (optional)
1 teaspoon sugar

Method:
1. Clean and scrub the shell of the mussels thoroughly and drained.
2. Heat up oil in a wok. Stir-fry chopped shallots and garlic and curry leaves and lemon grass and dried shrimp till fragrant. 
3. Add in curry powder and little bit of water.Add in the bird's eye chillies. Stir for about 5 mins on moderate heat till fragrant .
4. Toss in the mussels and all the seasoning sauce, and continue to stir-fry for 1 minute. Cover the wok and let the clams cook until they open up. Remove wok cover, give a quick stir, dish out and serve with steaming white rice.

Wallaaaa..... niceeeeeeeeeeeeee.......




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