Friday, May 5, 2017

甘香酱 Kam Heong Sauce























甘香酱

材料 :

虾米  100克(切碎)
蒜茸  1
小葱头  10粒(剁碎)
咖哩叶   半碗
指天椒  6条(剁碎)
油  100毫升


调味料 :

咖哩粉  2汤匙
蚝油  3汤匙
生抽  1汤匙
糖  1茶匙
黑酱油  少许


做法 :

烧热油,爆香虾米,蒜茸和小葱头,再加入咖哩叶,指天椒和调味料,炒香便可。


Kam Heong Sauce

Ingredients :

100g dried shrimp ( soak till soft and finely chopped )
1tbsp chopped garlic 
10 shallots ( chopped )
1/2 bowl curry leaves
6 chilli padi
100ml cooking oil ( can add more )


Seasonings :

2tbsp curry powder
3tbsp oyster sauce
1tbsp soy sauce
1tsp sugar 
some dark soy sauce 


Method :

Heat oil in wok, sauté dried shrimp, garlic and shallots. Add in curry leaves, chilli padi and seasonings, stir-fry till well combined and aromatic.










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