Wednesday, 21 October 2015

甘香酱 ~ " Kam Heong " sauce


食谱取自  :白娘私房菜

甘香酱

材料:
100g 虾米(浸软剁碎)
10 小葱头(剁碎)
2汤匙 蒜茸
半碗 咖喱叶 ( 可多加 )
4 小辣椒(喜欢辣多加)
3汤匙油 可多加

调味料 ( 全部调均匀备用 )
2汤匙 咖喱粉
1汤匙 生抽
半茶匙 黑酱油(上色)
1茶匙

做法:
1. 3汤匙油,爆香葱碎、蒜茸和虾米,

2. 加入咖喱叶和小辣椒炒香,最后加入调味料炒均匀即可。


Recipe source :  bainiang blogspot

“ Kam Heong “ Sauce

Ingredients :
100g dried shrimp ( soak till soft and finely chopped )
10 shallots ( chopped )
2tbsp chopped garlic
1/2cup curry leaves ( can add more )
4 chilli padi
3tbsp cooking oil ( can add more )

Seasonings ( Mix till well-combined ) :
2tbsp curry powder
1tbsp soy sauce
1/2tsp dark soy sauce
1tsp sugar

Method :
1. Heat wok with 3tbsp cooking oil ,  sauté chopped shallots , chopped garlic and dried shrimp .

2. Add in curry leaves and chilli padi , then add in seasonings , stir-fry till well-combined .