Sunny Side Up Kam Heong Fried Rice

Thursday, March 24, 2011


Kam Heong Paste
2 tbsp dried prawns
10 shallots
10 chili padi
1 lemongrass, white part only


1/2 tsp taucu
1 tbsp curry powder
1 tsp dark soy sauce
salt and sugar to taste
50ml water

2 cups cooked rice
1 cups mixed vege 1 fish cake, sliced
2 eggs

  1. Heat oil in wok. Sauteed blended ingredients. Stir fry till fragrant. Add in curry leaves.

  2. Add in the rest of the seasoning and sauteed till it formed paste form. Dish up.

  3. Add in 3 tbsp Kam Heong paste. Add in prawns, shrimps and fish cake and rice. Stir till well mixed. Dish up and serve on a plate.

  4. Pan fry egg in wok. Dish up and serve with the rice.

P/S: The remaining Kam Heong paste can be kept in fridge for other use or use as a dipping sauce.


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