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.