Ingredients for paste:
100gm dry pepper
20-25 Thai's bird pepper
2 tbsp chili boh
10-15 cloves garlic
1/2 cup dry shrimp
4-5 sprig curry leave
1/4 cup curry powder
I make 3 pint of "Kam Heong" and store it in the fridge.So whenever I feel like cooking this spices with my favourite dish,I just scoop it out from the container.
I sliced about one pound of pork.Heat skillet or wok and add 2 tbsp "Kam Heong" spices.Stir fry your meat or seafood until cooked.I don't have extra curry leave if not just add in together.Add salt and sugar to your taste before serving.Serve with white rice or noodle.
I still prefer "Kam Heong"cook with seafood not meat.Kam Heong is sort of curry ,dry shrimp(hei bee) and chili flavour dish,which is quite good and different from our usual regular sambal and curry dish.
When you blend your paste ingredients,add in cooking oil together.The oil mix with spices ingredients,make your paste fine and smooth when frying,it's also reduced the water retention.Easy for sauteed until golden brown or fragrant.