This "kam heong" dish is one of my favorite eating outside of home and now i plan to cook this at home! So I looked up online and also peek at the chef cooking to see what sort of recipe that made the "kam heong" so delicious and i noticed the use of curry powder. I got all the ingredient for "kam heong" and cook with chicken first for experiment. My "kam heong" came out pretty decent looking. When i tasted it, it's nice but not as fragrant as those restaurant. So that got me thinking, what did i miss? The only thing that could be wrong is the curry powder. When i went out to get the ingredient, i went to the shop and ask for curry powder, all they have is just the Baba's curry powder for meat or fish. Since i am cooking with chicken, i bought the meat one. When i was cooking the "kam heong" chicken and pour in the curry powder, it didn't smell right to me as the curry powder smell like any curry chicken paste! So i didn't put too much of the curry powder.

I am going to try and experiment "kam heong" dish again but i want to get it right as close to the restaurant taste. What i want to know is what sort of curry powder do the restaurant uses outside? Could it be the baba's curry powder?



The picture above is the one i used. May be i didn't put more curry powder that is why it is not so fragrant. Do you guys know what sort of curry powder those restaurant outside uses? I have a feeling the babas isn't the right curry powder. Please do share your thoughts here with me (and others!).

Thanks!

I really don't see how anyone can help you unless you post the whole recipe. There are so many ways to mix curry powder and ofc if you want the best fragrance from your curry powder - toast the spices and grind them with a mortar/pestle.

Also if the smell isn't there - it's most likely the curry leaves that's lacking.

Here it is

Ingredients
- 2 whole chicken leg deboned and chopped
- 1 tablespoon Dried Prawns - soaked in water and drained
- 2 tablespoon Oil
- some sesame oil
- Handful of Fresh Curry Leaves
- lemon grass
- garlic chopped
- 2 ginger slices minced
- 10 Shallots (small onions), chopped
- 3 Chili Padi

Seasoning
1 tablespoon Curry Powder (i use baba's meat curry powder)
1 teaspoon Light Soya Sauce
½ teaspoon Dark Soya Sauce
1 tablespoon oyster sauce (optional)

This is the recipe i used.

Go to those indian shop that sell spices ...
High chances they mix their own curry powder. Get those.

Try it with Fish curry powder.

Btw, do you need 10 shallots? Seems overkill

And also 1 tablespoon ain't enough. Try it with 2 tablespoon (After garlic, shallots etc, before the soy sauces)

Add another tbsp at the end if it still don't taste 'heong' enough


Oh, adding a tsp (Teaspoon) of chicken stock powder and MSG will help you achieve 'restaurant' taste (1 tablespoon if you are into very 'heavy' taste)

This post has been edited by ed0gawa: Aug 14 2017, 10:41 PM

oh yes 10 shallots is over kill! i forgot to edit it. So i will try the fish curry powder instead next and probably go to the indian shop to get their own curry powder. I try not to use chicken stock (msg) if can when experimenting!

3 clove garlic, 3 shallots, 1 stalk of lemongrass should be enough for 2 thigh meat.
Oyster sauce should be essential seasoning, and 3 cili padi don't seems enough.
Add in a few dried cili too

Some MSG are healthy, look at Japanese, they are living till 100s, it draws out the taste.

For best results you need to tumbuk the chilli padi, lemongrass, garlic and ginger - that's the best way to extract flavour from those.

You may want to add fermented soy bean paste in your list of ingredients.

this one is it?

http://themalaproject.com/pixian-chili-bea...e-douban-jiang/

The one I'm using is soybean paste aka miso paste without the chili.

This post has been edited by Xccess: Aug 31 2017, 02:53 PM

can show me the picture of the brand you use please.

Here you go.

Here you go. I do add this bean paste when frying kam heong lala but yet to try it on chicken. I'm not sure if it will work. Perhaps you wanna do some research on Youtube.



Attached image(s)

Thanks! Will try that out !