Kam Heong (金香) literally translates to 'Golden Fragrance' from the Cantonese dialect - yes the Chinese do like to name dishes with auspicious names like these, this is another uber popular Malaysian dish that encapsulates Chinese, Malay and Indian flavours in a most delicious way. Since I bought 2 packets of the wonderful curry leaves last weekend, what better recipe to feature than to my next favourite recipe after Butter Prawns than Kam Heong crab?!
I used crab claws for this recipe mainly because I had some frozen ones in my freezer - I really am not up to chopping up live crabs while they are still crawling and moving! I'm such a coward, I do admit. Anyway, these were really delicious too despite the fact that they were frozen. Fresh curry leaves cannot be compromised however, the curry leaves are really the soul of this dish as with butter prawns - definitely more than worth your while to track these down.
For more tasty recipes from Malaysia on Tastes of Home, please click below:
Malaysian Butter Prawns Recipe
Stir-fried Taro Leaves with Belacan
Stir-fried Kangkung (Water Spinach) with Fu Yue (fermented beancurd)
Deep-fried Nam Yue Chicken Wings
Ingredients:
2 crabs (Dunganese) or 12 crab claws
Enough oil to deep-fry the crabs
2 tbsps dried shrimp (soaked and rinsed)
1 tbsp curry powder
6-8 bird's eye chilli peppers (chopped finely)
Handful of curry leaves (only the leaves)
1 tbsp light soy sauce
2-3 tbsps water
Method:
Firstly, deep-fry the crabs until the shell turn pink. Next, remove from oil and drain, set aside.
Now, heat about 2 tbsps of oil (save the oil from earlier) and stir-fry the chilli peppers, curry leaves and dried shrimp till fragrant. Add the curry powder and water, next add in the crabs from earlier and stir-fry around. Finally, add the soy sauce and water. Stir around briskly until well coated. You may add more water depending on how 'watery' you want your gravy to be. Dish out and serve hot with rice.
24 comments:
Hi! Do you always eat those super delicious yet sinful food? Once in a while is ok, but clams, prawn, dim sum, now crab.... OMG!
hey there! no I dont haha I just post these super delicious sinful foods more than I post my normal 'off days' food that I cook - haha, what do you mean by 'sinful' anyway, steamed dim sum is okay, not very calorie laden? but I LOVE seafood so yeah, we eat a of seafood LOL
This sounds like a fiery hot and fragrant crab dish! I also have a crab dish to share very soon! :)
I have yet another fellow flogger here who does her own crabs at home! *salute*
i keep forgetting to get me sme crabs. must remind myself to get some tomorrow since im goin to the asian store. ;)
ning, can't wait for your crab recipe!
TF - thanks, I have no choice when I have such strong cravings sometimes LOL
F - yeah, u shld :)
Hello! Thanks for stopping by my blog and for your very kind words. You have some great recipes here, and the photographs are stunning!
hey pamela, thanks for stopping by & your lovely compliments :)
me too, I am scared to kill crabs so haven't tried it so far ;P Me love crabs, yours is making me drool :)~~~
How yummy...like you, I love my seafood.
BTW, You have been tagged with a MEME! Please visit MY BLOG for the rules.
oh my, lovely, lovely, lovely... :)
noobcook, yeah I'm such a coward! LOL, it's pretty hard to chop up live crabs/ lobsters.., how about buying those chopped up crabs in the grocery store?
vg, thanks! :)
mikky, thanks:)
Another dish to drool over... By the way, if your neighbour decides to sell or move out, make sure you post. I don't mind moving in next to you.
bentoist, ur too funny! I would definitely love for you to move in next to me, your food looks so delicious too eheheh
oh!! just bought 1/2 dozen crab yesterday and fry today with garlic and ginger!hmm... yummy I love kam heong but forget about that!! still have kam heong spices around!
^^ yummy, I love crabs with ginger and green onions too - now I know what to cook next with crabs! or lobster hehe
Wow! Kam Heong Crab?? Haven't had that for awhile. Good job! Btw, thanks for commenting on my blog..always nice to hear from a fellow Malaysian:)
same here angie! yup, took me a while to find the fresh curry leaves! :) hope to see u around
hi there
your pics of the crabs look great, however I must point out that the recipe you gave is not the real authentic kam heong crap recipe. I should know cuz I used to make this dish when I was working in KL as a cook.
Hi dear,
I see that Anonymous has left the same msg on your blog as he/she did on mine on the kam heong crabs.
As I commented on my blog, who is to say what is authentic and what isn't.
There are different variations of recipes. You may order a dish of the same name in many restaurant but get a totally different flavour from each and one of them!!!! And any 'amoh' would flip over seeing their french fries served with chilli sauce in Malaysia instead of the traditional tomato sauce...yet it is still called French Fries.
Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!
^ oh thanks for noticing - yeah I think I did improve with some time :)
hmmm sedap
awesome post! Fatty Crab in NYC makes this and it's delicious. I always wondered if they precooked the crabs but I guess they don't. they swerve it with some thick cut white bread underneath but rice is just as good. Anyhow, thanks-great! (Also, we're on a curry leaf kick-see our recent post- http://2peasandapot.com/archives/category/dish cheers!
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