Kam Heong Black Pepper Chicken


Another incredible Malaysian delicacies which my family loves very much. Even the name itself already tells you how good it is. 'Kam Heong' means the most fragrant & delicious, SO, do I need to explain more! Curry leaves are most frequently used in many Malaysian cuisines because of the incredible exotic aroma. Therefore, this recipe will not run without this special leaves. It simply lifted your taste bud instantly.

Ingredients :
3 chicken thigh meat, sliced
1/2 egg white
salt & pepper to taste
1/2 tspn sesame oil
2/3 cup tapioca starch


Kam Heong ingredients :
1 tbsp chopped garlic
one bunch curry leaves
1/2 tbsp crashed black peppercorn
4 birds eye chilies, roughly chopped
1 tbsp curry powder
3 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1/2 tspn dark soy sauce
1 tbsp sugar


Method :
(1) marinade chicken with salt & pepper, sesame oil and egg white, set aside for 1/2 hour.
(2) stir in tapioca starch and make sure all the meat is well coated.
(3) fry untill golden and set aside.
(4) preheat wok/frying pan with just enough cooking oil.
(5) stir in chopped garlic, curry leaves and curry powder, saute untill fragrant.
(6) then add in the remaining seasoning included black pepper & chilies.
(7) simmer for a few seconds and stir in fried chicken meat, mix to well combined.
(8) and serve warm.


Other than cooking with chicken meat, this recipe is also widely used in cooking seafood especially crabs and prawns. The sauce is basically spicy sweet. And it's even splendid with a touch of crashed black pepper. Well, does it look addictive to you?
*
I'm sending this to Shaz @ Muhibbah Malaysian Monday event.

Comments

  1. amazing recipe ,again,kristy!i haven't here curry leaves,even dry,so i can wait to make you a visit for eat this delicacy!:)

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  2. This Malaysian chicken dish looks and sounds wonderful. It may be a teeny weeny too hot for me...so, I'll have to tone it down a little for my tummy ;o) Other than that, the ingredients blend perfectly Kristy.

    Flavourful wishes,
    Claudia

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  3. I can see why it's named this - my kind of flavors!

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  4. le poivre noir est une épice que je n'utilise pas beaucoup mais ta préparation me donne très envie de le faire
    bonne soirée

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  5. look absolutely gorgeous and delicious!

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  6. Mmmm...it does smell devine, and it tastes declicous...even if it is only in my mind! :D I wish I could transport myslef in front of that plate of Kam heong black pepper chicken!

    P.S. How do you store all your flour and starches and such? Can you show us a photo?

    Have a great day Kristy!
    Lyndsey

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  7. This looks so well caramelised, Kristy:)! Btw, I have an award for you, please pick it up whenever you have the time :).

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  8. Indeed...the caramelization....

    Must be very "heong" (fragrant) with those curry leaves too :p

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  9. I need to find curry leaves - I see them in so many recipes. Every dish I have ever consumed that had "fragrant" in its title has delighted me. As does this.

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  10. I can smell the kam heong all the way from here. I am so cooking this dish. Thanks for sharing Kristy.

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  11. I love this kam heong chicken especially with lots of curry leaves. Smell good and very delicious too.

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  12. Oh Wow!!!I am drooling!! I love food like this and never make it so guess what?? I am going to make this and let you know all about it. I am so excited, thank you for posting this, I can't hardly wait:)

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  13. Hmm, I'm already addicted to it! Really hope u r my neighbour!

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  14. OMG Kristy! My saliva is dripping now...
    I like anything kam heong! Taste sooo gooodd~

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  15. 我自己带饭来了啦,来来来,加菜^^

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  16. Kristy...I want to cook this too! Looks so good...mmmm I can imagine how good this is and the fragrant is strong ...wafting out of the screen now ...slurp ...thanks for the recipe :)

    Have a nice day dear,
    Elin

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  17. Kam heong is one of my top Malaysian favourites! Your chicken looks delicious, and the addition of black pepper must kick up this dish even more :)

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  18. This chicken looks amazing, that sauce looks very tasty :)
    Have a great week

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  19. I love kam heong everything lol! Even better if its kam heong crabs and prawns...salivating just thinking of it. Looks really good, now put that spoonful into my mouth lol!

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  20. I always order this at zhi char but I've tried to make it at home. Bookmarking this :D

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  21. I love this kind of dishes..saucy, flavourful and tasty!

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  22. Kristy this chicken looks unbelievably caramelized and yummy!

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  23. Your chicken looks SOOOO good! I know my family would love it!!!

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  24. perfect flavor combo...love the heat from the chilies, and the sauce looks amazing!!

    sweetlife

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  25. this also perfect cooking with fish! yummy!

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  26. oh my...the picture enough to make me drool......i specially love kam heong .... so delicious.

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  27. You had me with the Black Pepper which I have a huge weakness for. Now if I could only find those darn curry leaves.

    It looks delicious Kristy. Thank you so much for sharing...

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  28. beautiful... you're good.

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  29. Simona : Yes, I know it's quite difficult to find curry leaves around Europe. Wish you luck!

    Claudia : You may just omit the chilies. It taste as good though.

    Belinda : I'm quite addicted to this too! ha..

    Fimere : Merci, it must be something new to you. How I wish you can tsate it.

    Divya : Thank you, dear.

    Lyndz : You think Wade can take this? ha... I just keep all my flour in simple plastic containers. And stack them up. Hubby is complaining! :o(

    Sin : Thank you so much for the award. I am most honoured to have you share it with me. Thanks again.

    Tigerfish : Ahhh... it has the power to make human salivate! haha...

    Caludia : Ooo.. yes, the aroma of those curry leaves is incredible!

    Gert : We as Malaysian especially love those heavy flavourful sauce.

    Ann : Can take quite a lot of rice too! ha...

    Amy : All the best!

    Angeline : Better not! Or you going to regret for the rest of your life. hahaha...

    Hayley : Put on your napkins then!

    Blue wale : No need. lol! I can wallop just the white rice with this.

    Elin : Yeah, I actually still thinking of it. Not sure my kids will complaint or not! haha...

    Jen : Malaysian food is just so flavourful. You can imagine all those laksa, curry, satay, rojak mamak.... and many many more. Truely mouthwatering!

    Medeja : Yes, it is! I'm sure you will like it too.

    Jeannie : Ya, I have to agree with you. Kam Heong crab is the best.

    Janine : Hi there, welcome to my humble little space. And glad you like this too. Hope to hear from you more often.

    Angie : And addicitive too!

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  30. Katerina : Thanks and glad you like it too!

    Andrea : I think Korean loves spicy food too! Hope your huby will love this.

    Sweetlife : Thank you. Enjoy, dear.

    Sonia : I think it's perfect for any meat or seafood.

    mNhL : haha... make sure your saliva not dripping onto your laptop!

    louise : Curry leaves is simply one amazing ingredient.

    Keri : Thank you very much! I hope you can try this too.

    Thank you everyone for spending your time here with me. I am most appreciate it.

    We have been oh and wow and yummm.... So, may we spend a few minutes just to pray for Japan. Wishing them all well. And may god blessed them all. Especially for Spoon & Kumi.

    Best wishes,
    Kristy

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  31. hi kristy. go to sandwich 365 to see post re: English Muffins, thanks so much. Keri

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  32. What a lovely, dark, delicious dish, Kristy! My mouth is watering. It's exactly the kind of dinner I love. (Again, I don't find curry leaves in my area.)

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  33. OMG! this looks incredibly delicious and juicy! Even if i cook this, it wont look as beautiful as yours!!

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  34. What a fantastic looking dish...love this sauce :)

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  35. I see. Egg white is the ingredient that I have been missing out.

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  36. Keri : Thank you very much for the shout out! So very kind of you.

    Barbara : I know it's hard to get those leaves. But you can try out the Indian food store.

    Lena : Just make sure the gravy is thick enough when mixing in the meat. Use high heat when stirring the meat with gravy together.

    Alisha : Glad you like it too!

    Penny : Egg white will helps to give the deep fried meat real crunch skin. If without egg white, then try to use tapioca starch. It works as good.

    Thank you very much for your lovely words. So glad you're loving it too.

    Have a great day everyone.

    Kristy

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  37. wow this dish look so awesome. You did so great kristy! I have to admit that I have never tried the curry leaves. I don't think we have it in Thailand when I grew up. Well... maybe in the South, close to Malaysia. I wish I could taste it through the computer screen now!

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  38. Looks better than any restaurant, I have had anything like it, in. I hope to make this.

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  39. thank you for sharing this wonderful recipe. Both my husband and I enjoy this dish very much.

    BTW, I have backlinked this post. Hope you don't mind. Thank you once again.

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  40. Waah, you certainly like the Kam Heong style eh? :) I don't blame you, its one of my favourites too. That's why I grow a pot of curry leaves so I can always have it handy. Thanks for another great entry to MM!

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  41. Look very delicious!!I like this type of dish and have bookmarked your recipe. Thanks.

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  42. I'm from SIngapore but have never heard of this dish! it looks yummy though! Will definitely try this out (:

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