Nyolike Kam Heong Sauces
The taste of Kam Heong sauce is spicy and salty, with a hint of curry leaf and dried shrimp. Suitable for fried meat and fish, as well as fried rice or noodles. A wonderful meal may be made in only three steps. Everyone is capable of preparing authentic Asian food.
Oil, chili, sugar, MSG, garlic, onion, water, belacan, ginger bud, dried shrimp, curry powder, lemongrass, soy sauce, vitamin E, sodium benzoate (E211)
How to cook:
1. Heat up 50g oil with some curry leaf & cili padi.
2. Add in 500g chicken & stir-fry awhile.
3. Add in 170g Kam Heong Sauce & stir-fry until cooked. (Optional to add in some water if too dry)
*Can replace chicken with other seafood or meat.
*ALSO suitable for FRIED RICE or FRIED NOODLE, only slightly add in some salt or soya sauce.
Shelf Life: 12 months