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Crab Kam Heong is a popular Malaysian seafood dish that features succulent crab stir-fried with a flavorful blend of aromatic herbs and spices. Here’s a detailed description of this mouthwatering dish:

Crab Kam Heong begins with fresh and meaty crab, typically mud crab or flower crab, which is prized for its sweet and delicate flesh. The crab is cleaned, cracked, and prepared for cooking.

The dish gets its name from the Kam Heong sauce, which is a fragrant and spicy sauce made from a combination of ingredients such as garlic, shallots, dried shrimp, curry leaves, and various spices. The sauce is a harmonious blend of flavors, combining the pungency of garlic and shallots with the earthiness of dried shrimp and the aromatic notes of curry leaves.

The crab is stir-fried in the Kam Heong sauce, allowing the flavors to infuse into the crab meat. The sauce coats the crab, adding depth and richness to every bite.

To enhance the texture and taste, other ingredients such as sliced onions, bell peppers, and chili peppers are often added to the dish. These ingredients provide a slight crunch and additional layers of flavor to the overall dish.

The final result is a tantalizing combination of tender crab meat, spicy and aromatic sauce, and the natural sweetness of the crab. The dish is often garnished with fresh herbs like cilantro or spring onions for a pop of freshness and added visual appeal.

Crab Kam Heong is typically served hot and enjoyed with steamed rice or alongside other dishes as part of a larger seafood feast. It’s a flavorful and satisfying dish that showcases the rich flavors of Malaysian cuisine and is beloved by seafood enthusiasts.

Note: The availability of certain ingredients and variations in preparation may result in slight differences in the final presentation and taste of the dish.


Curry Paste


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