English at the bottom
Udang Kam Heong
Tips Penting :
1. Jangan bubuh garam dahulu sebab sos tiram, sos tomato, sos cili dan kicap dan juga udang itu sendiri dah ada pun garam. Kalau nak bubuh, bubuh sikit sahaja.
2. Udang goreng separuh masak sahaja. Kalau digoreng sampai masak, nanti bila dah siap masak dengan sos, udang akan rasa kering. Teelebih masak !!!
3. Masak cara cina tradisi, api kena kuat sikit dan jangan masak terlalu lama.
4. Kalau nak pedas, tambah cili burung sebab masakan ini sebenarnya ada rasa pedas sikit.
Bahan bahan
300 g udang laut
1 sudu besar serbuk rempah ikan ( membukit sikit )
1 sudu besar sos tiram
1 sudu besar sos tomato
1 sudu besar sos cili
Cili potong (merah/burung)
½ sudu besar lada putih serbuk
Daoun sup dan daun bawang sikit
Bijan goreng untuk tabur
Kam Heong Prawns
Important tips:
1. Do Not add in the salt. The oyster sauce, tomato and chili ketchup, soy sauce and the prawns itself already have salt. If need too just add a small amount.
2. Fry the prawns half cook only. If you fry full cooked prawns, once the dish is done after cooking with the sauces, the prawns will be hard. Over cooked!
3. Chinese style cooking, higher a bit flame so that you don’t cook too long.
4. This dish normally will have hotness taste - so add chili according to your taste bud.
Ingredients
300 g prawns
1 table spoon fish curry powder (make it a hip full)
1 table spoon oyster sauce
1 table spoon Tomato Ketchup
1 table spoon Chili Ketchup
Cut chilies (red/bird eyes)
½ table spoon white pepper
Chopped Chinese Parsley and spring onion
Roasted Sesame for sprinkling
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