{"id":31661,"date":"2025-07-10T10:33:08","date_gmt":"2025-07-10T02:33:08","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=31661"},"modified":"2025-07-10T10:33:12","modified_gmt":"2025-07-10T02:33:12","slug":"kam-heong-sauce","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/kam-heong-sauce\/","title":{"rendered":"How to make Kam Heong Sauce (with Kam Heong Lala recipe)"},"content":{"rendered":"\n<p>This is part of a series of articles focusing on how to make various sauces. In this article, I\u2019ll begin with a well-known Malaysian Chinese sauce called <em>Kam Heong<\/em> sauce, also known as Golden Fragrance Sauce (\u7518\u9999\u9171).<\/p>\n\n\n\n<p>This sauce is especially popular among the Chinese in Malaysia, and it&#8217;s commonly used in dishes such as <em>Kam Heong<\/em> chicken, <em>Kam Heong<\/em> lala (clams), and <em>Kam Heong<\/em> crab.<\/p>\n\n\n\n<p>So, what exactly is this sauce all about? It\u2019s a famous sauce in Malaysian cooking primarily made with dried shrimp, curry leaves, bird\u2019s eye chilies (<em>cili padi<\/em>), and Malaysian curry powder. Its flavor is somewhat similar to XO sauce from Hong Kong, as both are built around dried seafood. While XO sauce typically uses dried scallops, the key ingredient in <em>Kam Heong<\/em> sauce is dried shrimp.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"683\" height=\"1024\" data-pin-description=\"A guide to making Kam Heong sauce at home using dried shrimp, curry leaves, and chili. \" data-pin-title=\"How to make Kam Heong Sauce \" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/kam-Heong-sauce-1-683x1024.jpeg\" alt=\"how to make kam heong sauce\" class=\"wp-image-31674\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/kam-Heong-sauce-1-683x1024.jpeg 683w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/kam-Heong-sauce-1-200x300.jpeg 200w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/kam-Heong-sauce-1-768x1152.jpeg 768w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/kam-Heong-sauce-1-640x960.jpeg 640w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/kam-Heong-sauce-1-720x1080.jpeg 720w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/kam-Heong-sauce-1.jpeg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p><em>Note: This post may contain affiliate links. Please read my <\/em><a href=\"https:\/\/tasteasianfood.com\/mystaging\/private-policy\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>privacy policy<\/em><\/a><em> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Main Ingredients Required to Make Kam Heong Sauce<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Dried shrimp<\/strong>. <a href=\"https:\/\/amzn.to\/3GrSigu\" target=\"_blank\" rel=\"noreferrer noopener\">Dried shrimp<\/a> is the key ingredient in this sauce. It\u2019s often quite dirty, so you\u2019ll need to rinse it thoroughly with plenty of water. Remove any remaining shells, if present, before chopping the shrimp into smaller pieces for the sauce.<\/li>\n\n\n\n<li><strong>Curry leaves<\/strong>. <a href=\"https:\/\/amzn.to\/3Tx8qQJ\" target=\"_blank\" rel=\"noreferrer noopener\">Curry leaves<\/a> are readily available in Malaysia. In fact, many of my friends and relatives grow their own at home. However, they can be harder to find outside of Asia. Try to get fresh curry leaves, or at least use frozen ones to create the authentic flavor of Kam Heong sauce.<\/li>\n\n\n\n<li><strong>Chili padi (bird\u2019s eye chili)<\/strong>. Adjust the level of spiciness to suit your preference. These chilies are very hot, so if you want to reduce the heat, I recommend removing the seeds rather than cutting down the number of chilies. Reducing the number of chilies may affect the depth of flavor.<\/li>\n\n\n\n<li><strong>Onion and garlic<\/strong>. Both onion and garlic form the aromatic base of the sauce. The onion also contributes to the body and thickness of the sauce.<\/li>\n\n\n\n<li><strong>Malaysian curry powder<\/strong>. <a href=\"https:\/\/amzn.to\/406vR7g\" target=\"_blank\" rel=\"noreferrer noopener\">Malaysian curry powder<\/a> has a unique blend of spices. If you can\u2019t find this specific type, Indian curry powder is a good substitute, as it\u2019s the closest in flavor.<\/li>\n\n\n\n<li><strong>Seasonings. <\/strong>Dark soy sauce,<a href=\"https:\/\/amzn.to\/3IjsAez\" target=\"_blank\" rel=\"noreferrer noopener\"> light soy sauce<\/a>, and <a href=\"https:\/\/amzn.to\/44Rk3bs\" target=\"_blank\" rel=\"noreferrer noopener\">oyster sauce<\/a> are the basic seasonings used. These are staples in Cantonese cooking. When combined with curry powder and curry leaves, they create a beautiful fusion of Malay and Chinese flavors, which is what makes Kam Heong sauce so special and authentically Malaysian.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-1.jpeg\" alt=\"main ingredients for KamHeong sauce\" class=\"wp-image-31663\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-1.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-1-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-1-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to Prepare the Kam Heong Sauce<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>First, rinse the dried shrimp under running water, changing the water several times to remove any dirt or impurities. Then, soak the dried shrimp in water for about 15 minutes to soften them. Once softened, drain the water and transfer the shrimp to a chopping board. Roughly chop the shrimp into smaller pieces if they are too large.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-4.jpeg\" alt=\"cut the dried shrimp into smaller pieces\" class=\"wp-image-31664\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-4.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-4-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-4-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Next, coarsely chop the onion and garlic. Chop the bird\u2019s eye chilies into small pieces. If you prefer a milder heat, you can remove the seeds before chopping the chilies.<\/li>\n\n\n\n<li>Heat some oil in a pan and saut\u00e9 the onion, garlic, curry leaves, and chilies until aromatic. <\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-6.jpeg\" alt=\"saute the aromatics and curry leave to make kam heong sauce\" class=\"wp-image-31665\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-6.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-6-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-6-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Then add the dried shrimp and continue saut\u00e9ing until they become fragrant as well.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-8.jpeg\" alt=\"add the dried shirmp \" class=\"wp-image-31667\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-8.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-8-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-8-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Next, stir in the curry powder, oyster sauce, light soy sauce, sugar, and the dark soy sauce.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-9.jpeg\" alt=\"stir in the curry powder, oyster sauce, light soy sauce, sugar, and the dark soy sauce.\" class=\"wp-image-31666\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-9.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-9-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-9-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mix everything well with the seasonings, and add a little water to cook it down to the desired consistency. You\u2019ll notice the color gradually turning reddish-brown due to the presence of curry powder, soy sauce, and oyster sauce.<\/li>\n\n\n\n<li>Continue cooking until most of the water has evaporated and the mixture thickens. The Kam Heong sauce is ready to use.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-12.jpeg\" alt=\"Continue cooking until most of the water has evaporated and the mixture thickens. The kam heong sauce is ready\" class=\"wp-image-31668\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-12.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-12-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-12-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n<script type=\"application\/ld+json\">{\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"How to make Kam Heong Sauce (with Kam Heong Lala recipe)\",\"author\":{\"@type\":\"Person\",\"name\":\"KP Kwan\"},\"datePublished\":\"2025-07-10\",\"recipeYield\":8,\"description\":\"A guide to making Kam Heong sauce at home using dried shrimp, curry leaves, and chili. (with Kam Heong lala recipe)\",\"image\":[\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/Kam-Heong-sauce-image-16-800-720x720.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/Kam-Heong-sauce-image-16-800-720x540.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/Kam-Heong-sauce-image-16-800-540x720.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/Kam-Heong-sauce-image-16-800-720x405.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/Kam-Heong-sauce-image-16-800-735x735.jpeg\"],\"recipeCategory\":\"Sauce\",\"recipeCuisine\":\"Chinese\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT10M\",\"performTime\":\"PT10M\",\"totalTime\":\"PT25M\",\"recipeIngredient\":[\"180g (6.5 oz) dried shrimp\",\"5 stalks of curry leaves\",\"12 bird\\u2019s eye chilies\",\"4 small onions\",\"6 cloves of garlic\",\"4 tbsp Malaysian curry powder\",\"4 tbsp oyster sauce\",\"4 tbsp light soy sauce\",\"2 tbsp sugar\",\"1 tbsp dark soy sauce\",\"1\\\/2 cup of water\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Rinse the dried shrimp under running water, changing the water several times to remove any dirt or impurities. Then, soak the dried shrimp in water for about 15 minutes to soften them.\\u00a0\",\"position\":1,\"name\":\"Rinse the dried shrimp under running water, changing...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/kam-heong-sauce\\\/#mv_create_532_1\"},{\"@type\":\"HowToStep\",\"text\":\"Once softened, drain the water and transfer the shrimp to a chopping board. Roughly chop the shrimp into smaller pieces.\",\"position\":2,\"name\":\"Once softened, drain the water and transfer the...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/kam-heong-sauce\\\/#mv_create_532_2\"},{\"@type\":\"HowToStep\",\"text\":\"Next, coarsely chop the onion and garlic. Chop the bird\\u2019s eye chilies into small pieces. If you prefer a milder heat, you can remove the seeds before chopping the chilies.\",\"position\":3,\"name\":\"Next, coarsely chop the onion and garlic. Chop...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/kam-heong-sauce\\\/#mv_create_532_3\"},{\"@type\":\"HowToStep\",\"text\":\"Heat some oil in a pan and saut\\u00e9 the onion, garlic, curry leaves, and chilies until aromatic. Then add the dried shrimp and continue saut\\u00e9ing until they become fragrant.\",\"position\":4,\"name\":\"Heat some oil in a pan and saut\\u00e9...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/kam-heong-sauce\\\/#mv_create_532_4\"},{\"@type\":\"HowToStep\",\"text\":\"Next, stir in the curry powder, oyster sauce, light soy sauce, sugar, and the dark soy sauce.\",\"position\":5,\"name\":\"Next, stir in the curry powder, oyster sauce,...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/kam-heong-sauce\\\/#mv_create_532_5\"},{\"@type\":\"HowToStep\",\"text\":\"Mix everything well with the seasonings, and add a little water to cook it down. Continue cooking until most of the water has evaporated and the mixture thickens. The Kam Heong sauce is ready to use.\",\"position\":6,\"name\":\"Mix everything well with the seasonings, and add...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/kam-heong-sauce\\\/#mv_create_532_6\"}],\"keywords\":\"kam heong sauce, Golden Fragrance Sauce, \\u7518\\u9999\\u9171, kam heong lala, kam heong clam, kam heong recipe, kam heong sauce recipe, kam heong clams\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"2246 calories\",\"carbohydrateContent\":\"44 grams carbohydrates\",\"cholesterolContent\":\"3845 milligrams cholesterol\",\"fatContent\":\"32 grams fat\",\"fiberContent\":\"3 grams fiber\",\"proteinContent\":\"418 grams protein\",\"saturatedFatContent\":\"10 grams saturated fat\",\"servingSize\":\"1\",\"sodiumContent\":\"18172 milligrams sodium\",\"sugarContent\":\"8 grams sugar\",\"transFatContent\":\"1 grams trans fat\",\"unsaturatedFatContent\":\"18 grams unsaturated fat\"},\"aggregateRating\":{\"@type\":\"AggregateRating\",\"ratingValue\":5,\"reviewCount\":\"2\"},\"review\":[{\"@type\":\"Review\",\"author\":{\"@type\":\"Person\",\"name\":\"KP\"},\"datePublished\":\"2025-07-10T02:35:28+00:00\",\"reviewRating\":{\"@type\":\"Rating\",\"ratingValue\":\"5.0\",\"bestRating\":\"5\",\"worstRating\":\"1\"},\"reviewBody\":\"will try this recipe\",\"name\":\"Kam Heong Sauce\"},{\"@type\":\"Review\",\"author\":{\"@type\":\"Person\",\"name\":\"phang moi ching\"},\"datePublished\":\"2025-07-10T09:11:03+00:00\",\"reviewRating\":{\"@type\":\"Rating\",\"ratingValue\":\"5.0\",\"bestRating\":\"5\",\"worstRating\":\"1\"},\"reviewBody\":\"Yummy\",\"name\":\"Kam Heong Sauce\"}],\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/kam-heong-sauce\\\/\"}<\/script>\t<section id=\"mv-creation-532\" class=\"mv-create-card mv-create-card-532 mv-recipe-card mv-create-card-style-centered-dark mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-720x720.jpeg\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" alt=\"Kam heong sauce image\" width=\"720\" height=\"720\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-720x720.jpeg 720w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-300x300.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-150x150.jpeg 150w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-768x768.jpeg 768w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-728x728.jpeg 728w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-480x480.jpeg 480w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-320x320.jpeg 320w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-200x200.jpeg 200w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-735x735.jpeg 735w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800.jpeg 800w\" sizes=\"(max-width: 720px) 100vw, 720px\" data-pin-media=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800.jpeg\"><div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"How%20to%20make%20Kam%20Heong%20Sauce%20%28with%20Kam%20Heong%20Lala%20recipe%29\" data-mv-pinterest-img-src=\"https%3A%2F%2Ftasteasianfood.com%2Fmystaging%2Fwp-content%2Fuploads%2F2025%2F07%2FKam-Heong-sauce-image-16-800.jpeg\" data-mv-pinterest-url=\"https%3A%2F%2Ftasteasianfood.com%2Fmystaging%2Fkam-heong-sauce%2F\"><\/div>\n<h1 class=\"mv-create-title mv-create-title-primary\">How to make Kam Heong Sauce (with Kam Heong Lala recipe)<\/h1>\n\n<div class=\"mv-create-times mv-create-times-3\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">8 portions<\/span>\n\t\t\t<\/div>\n\t\n\t\t\t\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Prep Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">15 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-active\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Cook Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Total Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">25 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\n\n<\/div>\n\t\t<div class=\"mv-create-description\">\n\t\t\t<p>A guide to making Kam Heong sauce at home using dried shrimp, curry leaves, and chili. (with Kam Heong lala recipe)<\/p>\n\t\t<\/div>\n\t\t<div id=\"mv-create-532\" class=\"mv-create-reviews\" data-mv-create-id=\"532\" data-mv-create-rating=\"5\" data-mv-create-total-ratings=\"2\" data-mv-rest-url=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/\"><div class=\"mv-reviews\"><div><div class=\"mv-reviews-stars mv-stars mv-star-ratings \" role=\"img\" aria-label=\"5 out of 5 stars\"><svg class=\"mv-stars-svg mv-stars-empty\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewBox=\"0 0 68 11.4\" preserveAspectRatio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><svg class=\"mv-stars-svg mv-stars-filled mv-stars-r-50\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewBox=\"0 0 68 11.4\" preserveAspectRatio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><\/div><\/div><div class=\"mv-reviews-reviewcount\"><span>5.0 Stars (2 Reviews)<\/span><\/div><\/div><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\" method=\"get\" target=\"_blank\" action=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/mv-create\/v1\/creations\/532\/print\"><button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/mv-create\/v1\/creations\/532\/print\">Print<\/button><\/form>\n\t\t\t<\/header>\n\n\t\t\t<div class=\"mv-create-target mv-create-primary-unit\"><div class=\"mv_slot_target\" data-slot=\"recipe\"><\/div><\/div>\t<div class=\"mv-create-ingredients\">\n\t\t<h2 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h2>\n\n\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"0\">\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"73957\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/44obxAO\" target=\"_blank\">180g (6.5 oz) dried shrimp<\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"73958\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/3IlCxIm\" target=\"_blank\">5 stalks of curry leaves<\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"73959\">\n\t\t\t\t\t\t\t12 bird\u2019s eye chilies\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"73960\">\n\t\t\t\t\t\t\t4 small onions\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"73961\">\n\t\t\t\t\t\t\t6 cloves of garlic\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"73962\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/4lOlRI8\" target=\"_blank\">4 tbsp Malaysian curry powder<\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"6\" data-ingredient-id=\"73963\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/44obDbE\" target=\"_blank\">4 tbsp oyster sauce<\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"7\" data-ingredient-id=\"73964\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/3IeTzbn\" target=\"_blank\">4 tbsp light soy sauce<\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"8\" data-ingredient-id=\"73965\">\n\t\t\t\t\t\t\t2 tbsp sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"9\" data-ingredient-id=\"73966\">\n\t\t\t\t\t\t\t1 tbsp dark soy sauce\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"10\" data-ingredient-id=\"73967\">\n\t\t\t\t\t\t\t1\/2 cup of water\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h2 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h2>\n\t\t<ol><li data-step-index=\"0\" id=\"mv_create_532_1\">Rinse the dried shrimp under running water, changing the water several times to remove any dirt or impurities. Then, soak the dried shrimp in water for about 15 minutes to soften them.\u00a0<\/li><li data-step-index=\"1\" id=\"mv_create_532_2\">Once softened, drain the water and transfer the shrimp to a chopping board. Roughly chop the shrimp into smaller pieces.<\/li><li data-step-index=\"2\" id=\"mv_create_532_3\">Next, coarsely chop the onion and garlic. Chop the bird\u2019s eye chilies into small pieces. If you prefer a milder heat, you can remove the seeds before chopping the chilies.<\/li><li data-step-index=\"3\" id=\"mv_create_532_4\">Heat some oil in a pan and saut\u00e9 the onion, garlic, curry leaves, and chilies until aromatic. Then add the dried shrimp and continue saut\u00e9ing until they become fragrant.<\/li><li data-step-index=\"4\" id=\"mv_create_532_5\">Next, stir in the curry powder, oyster sauce, light soy sauce, sugar, and the dark soy sauce.<\/li><li data-step-index=\"5\" id=\"mv_create_532_6\">Mix everything well with the seasonings, and add a little water to cook it down. Continue cooking until most of the water has evaporated and the mixture thickens. The Kam Heong sauce is ready to use.<\/li><\/ol>\t<\/div>\n\t\t<div class=\"mv-create-products\">\n\t\t\t<h2 class=\"mv-create-products-title mv-create-title-secondary\">Recommended Products<\/h2>\n\n\t\t\t\t\t\t\t<p class=\"mv-create-affiliate-disclaimer\">As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.<\/p>\n\t\t\t\n\t\t\t<ul class=\"mv-create-products-list\">\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/amzn.to\/2Fe67fS\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-17536\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2019\/02\/71YyPmn6OqL._SY355_-200x200.jpg\" alt=\"BABA Meat Curry Powder 500g - 17.64oz\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tBABA Meat Curry Powder 500g - 17.64oz\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/www.amazon.com\/leaves-Kosher-indian-Ayurvedic-medicine\/dp\/B07FCT4SKB\/ref=as_li_ss_tl?crid=3LJCB7I8AYABT&amp;dchild=1&amp;keywords=curry+leaves&amp;qid=1604796934&amp;s=grocery&amp;sprefix=curry+lea,aps,1438&amp;sr=1-6&amp;linkCode=ll1&amp;tag=toaf-20&amp;linkId=1e5d316f96e430b6594caf490ab970a7&amp;language=en_US\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-17537\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/m.media-amazon.com\/images\/I\/51xaVWYVKOL._SL500_.jpg\" alt=\"Dried Curry Leaves | Aromatic and Distinctive Flavor | With All the Flavor of Fresh Leaves | Kari Patta 1.5 oz.\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tDried Curry Leaves | Aromatic and Distinctive Flavor | With All the Flavor of Fresh Leaves | Kari Patta 1.5 oz.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/amzn.to\/2TqBYmv\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-17538\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2019\/01\/51Q-tD4UrFL._SY450_-200x200.jpg\" alt=\"Dried shrimp - 3 oz\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tDried shrimp - 3 oz\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/www.amazon.com\/Pre-Seasoned-Skillet-2-Piece-10-Inch-Cookware\/dp\/B074XCWQS2?crid=27V438W85PF3D&amp;dchild=1&amp;keywords=cast+iron+pan&amp;qid=1618704729&amp;s=home-garden&amp;sprefix=castl+iron+pan%2Caps%2C415&amp;sr=1-2-spons&amp;psc=1&amp;smid=A3DV91KOL4GJSD&amp;spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEySE1GWFlMSUlFQ1I1JmVuY3J5cHRlZElkPUEwNzAzODQ3M09XRjFaQklPMFdTUSZlbmNyeXB0ZWRBZElkPUEwNTMyOTQ2MjI5WjhWU0FHOEZCNyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU%3D&amp;linkCode=ll1&amp;tag=toaf-20&amp;linkId=b4cbfd9ceb4841c82a8d67115b5c688b&amp;language=en_US&amp;ref_=as_li_ss_tl\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-17539\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2026\/08\/51EBa4f9poL._SL500_.jpg\" alt=\"Pre-Seasshioned Cast Iron Skillet 2-Piece Set (10-Inch and 12-Inch) Oven Safe Cookware - 2 Heat-Resistant Holders - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tPre-Seasshioned Cast Iron Skillet 2-Piece Set (10-Inch and 12-Inch) Oven Safe Cookware - 2 Heat-Resistant Holders - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\t<div class=\"mv-create-nutrition\">\n\n\t<div class=\"mv-create-nutrition-box\">\n\n\t\t<h6 class=\"mv-create-nutrition-title mv-create-strong\"><span>Nutrition Information:<\/span><\/h6>\n\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-yield\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Yield:<\/span> 8<\/span>\n\t\t\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-serving-size\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Serving Size:<\/span> 1<\/span>\n\t\t\n\t\t<br><span class=\"mv-create-nutrition-amount\"><em>Amount Per Serving:<\/em><\/span>\n\n\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-calories\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Calories:<\/span> 2246<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-total-fat\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Total Fat:<\/span> 32g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-saturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Saturated Fat:<\/span> 10g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-trans-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Trans Fat:<\/span> 1g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-unsaturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Unsaturated Fat:<\/span> 18g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-cholesterol\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Cholesterol:<\/span> 3845mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sodium\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sodium:<\/span> 18172mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-carbohydrates\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Carbohydrates:<\/span> 44g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-fiber mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Fiber:<\/span> 3g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sugar mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sugar:<\/span> 8g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-protein\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Protein:<\/span> 418g<\/span>\n\t<\/div>\n\n\t\t\t<p class=\"mv-create-nutrition-disclaimer\"><em>This data was provided and calculated by Nutritionix on 7\/10\/2025<\/em><\/p>\n\t\n<\/div>\n\n\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; KP Kwan<\/div>\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\t\t\t<span class=\"mv-create-cuisine\">\n\t\t\t\t<strong class=\"mv-create-uppercase mv-create-strong\">\n\t\t\t\t\tCuisine:\n\t\t\t\t<\/strong>\n\t\t\t\tChinese\t\t\t<\/span>\n\t\t\t\t\t\t\t<span class=\"mv-create-spacer\">\/<\/span>\n\t\t\t\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> Sauce<\/span>\n\t\t\n\t<\/div>\n\n\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-735x735.jpeg\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\" width=\"735\" height=\"735\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-735x735.jpeg 735w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-300x300.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-150x150.jpeg 150w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-768x768.jpeg 768w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-728x728.jpeg 728w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-480x480.jpeg 480w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-320x320.jpeg 320w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-200x200.jpeg 200w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800-720x720.jpeg 720w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800.jpeg 800w\" sizes=\"(max-width: 735px) 100vw, 735px\" data-pin-media=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-16-800.jpeg\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t\t\t\t<div class=\"mv-create-checklists\" data-creation-id=\"532\"><\/div>\n\t\t\n\t<\/section>\n\n\t\n\n\n<div class=\"wp-block-mv-video\"><div class=\"mv-video-target mv-video-id-y4SU4eAeWLPAfEIoq794\" data-video-id=\"y4SU4eAeWLPAfEIoq794\" data-ratio=\"16:9\" data-volume=\"70\"><\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Sample usage of Kam Heong Sauce: Prepare Kam Heong Lala<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Heat the Kam Heong sauce in a <a href=\"https:\/\/amzn.to\/4nFmd5y\" target=\"_blank\" rel=\"noreferrer noopener\">wok <\/a>or <a href=\"https:\/\/amzn.to\/4eJTf0i\" target=\"_blank\" rel=\"noreferrer noopener\">large skillet,<\/a> and add some water to dilute it. The amount of water and sauce really depends on your preference. For a stronger, more intense flavor, use more sauce. If you prefer it with more gravy, simply add more water.<\/li>\n\n\n\n<li>Once the sauce comes to a boil, add the lala (a type of local clam) over medium heat. Stir-fry continuously to evenly mix the sauce with the clams.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-24.jpeg\" alt=\"kam heong lala\" class=\"wp-image-31671\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-24.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-24-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-24-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Perform a quick taste test to determine if you need to add more sauce, water, or a pinch of salt, depending on your taste preferences.<\/li>\n\n\n\n<li>At the final stage, toss in some fresh curry leaves. Give it a quick stir, then transfer everything to a serving plate.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-27.jpeg\" alt=\"kam heong lala\" class=\"wp-image-31672\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-27.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-27-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-27-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to Keep the Sauce<\/h2>\n\n\n\n<p>Making a bigger batch of the sauce is a smart idea for home cooking. I recommend keeping the sauce in small, freezer-safe containers so you can take out just one or two portions at a time, while leaving the rest frozen.<\/p>\n\n\n\n<p>This sauce freezes well as it can be stored in the freezer for up to two months without any noticeable change in flavor. If you prefer to store it in the refrigerator, it will stay good for at least 2 to 3 days.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-20.jpeg\" alt=\"keep the kam heong sauce in small portions in freezer safe comtainers\" class=\"wp-image-31670\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-20.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-20-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Kam-Heong-sauce-image-20-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Cook&#8217;s Notes for This Sauce<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>The recipe for this sauce is quite flexible, but it should always include the core ingredients: dried shrimp, curry leaves, curry powder, and bird\u2019s eye chilies. Some variations may also include lemongrass and kaffir lime leaves for added depth of flavor.<\/li>\n\n\n\n<li>This Kam Heong sauce recipe primarily uses dried shrimp, but some variations may also include anchovies<\/li>\n\n\n\n<li>The base of this savory sauce does not include any salt, as the dried shrimp and the sauces used (like soy and oyster sauce) are already naturally salty. I prefer to adjust the saltiness later, depending on the dish I&#8217;m cooking with the sauce.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">How to Use Kam Heong Sauce<\/h2>\n\n\n\n<p>Since the Kam Heong sauce already contains all the essential flavors, you can simply use it as a base to create a variety of dishes. In most cases, there is no need to add other seasonings.<\/p>\n\n\n\n<p>This sauce is especially popular for stir-frying seafood such as crab, clams, mussels, squid, and fish. Beyond seafood, it also works wonderfully in dishes like fried rice and fried noodles.<\/p>\n\n\n\n<p>I plan to publish more recipes that utilize this sauce. In the meantime, you can check out my <a href=\"https:\/\/tasteasianfood.com\/mystaging\/kam-heong-chicken\/\"><em>Kam Heong Chicken<\/em> recipe,<\/a> which I\u2019ve shared earlier.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is part of a series of articles focusing on how to make various sauces. In this article, I\u2019ll begin [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":31676,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"disable-jtr":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4163,4165,4877],"tags":[7137,7142,7140,7135,7141,7139,7136,6047,7143,6052,7138],"class_list":["post-31661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese","category-malaysian","category-sauce","tag-golden-fragrance-sauce","tag-kam-heong-clam","tag-kam-heong-clams","tag-kam-heong-fried-rice-recipe","tag-kam-heong-lala","tag-kam-heong-lala-recipe-chinese-style","tag-kam-heong-recipe","tag-kam-heong-sauce","tag-kam-heong-sauce-ingredients","tag-kam-heong-sauce-recipe","tag-7138"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to make Kam Heong Sauce (with Kam Heong Lala recipe)<\/title>\n<meta name=\"description\" content=\"A guide to making Kam Heong sauce at home using dried shrimp, curry leaves, and chili. 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