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Kam Heong Pork (Golden Fragrant Pork)

My recent trip back to Malaysia,my mom introduced me to "Kam Heong" spices.I don't know what is the other name for"Kam Heong" in English but in Cantonese translation it's "Golden Fragrant or Flavour".The name sound cool,right?.Usually,"Kam Heong" spices cook with seafood like crab,shrimp or squid but I have some pork sitting in my fridge,so why not use it before go bad.Yea,I defrosted my pork for days and I always have to throw away when it get slimy.I know ,I know I waste plenty of food....well...Before I'm coming back to NY,my mom gave me her recipe but I adjust some ingredients as you know in USA we can't really get all Malaysia ingredients same par as Malaysia standard.My mom even choose different type of curry leaves,said some are not fragrant at all!!


Ingredients for paste:


100gm dry pepper


20-25 Thai's bird pepper


2 tbsp chili boh


10-15 cloves garlic


10-15 shallot


1/2 cup dry shrimp


4-5 sprig curry leave


1/4 cup curry powder


2-3 tbsp salt
3-4 tbsp sugar
1 cup cooking oil
*(Blend above ingredients together until fine and fry until fragrant.You can store for many months in freezer)*


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.

Method:


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.

Note:


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.





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8 comments:

ICook4Fun said...
May 29, 2008 at 8:02 PM

I am making this Kam Heong paste tomorrow. I hardly cook pork here as I find the pork here smell funny :( I think it will be really nice with 'la la'

Little Corner of Mine said...
May 29, 2008 at 10:36 PM

Looks good and I like kam heong paste too! But no idea where to get fresh curry leaves.

tigerfish said...
May 30, 2008 at 12:00 AM

Look at the paste! So appetizing. :)

Ling's Passion said...
May 30, 2008 at 7:36 AM

I like all food done the 'kam heong' way. This looks delicious. BTW, the new look of your blog is great.

Dhanggit said...
May 30, 2008 at 10:52 AM

it looks really delicious!! i love it when its spicy!!

Beachlover said...
May 31, 2008 at 12:39 AM

icook4fun:
Yes,I love "la la" but cannot find in our local market.I'm looking forward for your kam heong dish soon:)

LCOM:
Did you place have Indian food or grocery store?.If yes,they do sell fresh curry leaves.

Tigerfish:
Yes,I love spicy food especially with white rice..Yum yum!!

Lingpassion:
Thank you *blushing*I used 3 column template.If you wanna to change your template,let me know,I can direct you to the FREE site.

dhanggit:
Thank you:)Don't we asian love spicy food??.no spicy no good ,rite?:P

Sweet Jasmine said...
June 5, 2008 at 4:58 AM

wow..you make such a big pot of kamheong paste. Cook cook up a lot of kam heong dishes. Have not try out kam heong pork yet.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.