Vegetarian Kam Heong Sauce 素甘香酱

by Angie Liew
Vegetarian Kam Heong Sauce

 

Vegetarian Kam Heong Sauce

Sauce can either make or break a recipe for a dish. You want it to be flavourful without overpowering the other ingredients added into it. You also want it to enhance whatever it is added to taste even better. This Vegetarian Kam Heong Sauce is a simple yet elegant gourmet vegan curry sauce that is so quick and easy to make so there’s really no reason why anyone can’t start enjoying gourmet veggie food right away.

Vegetarian Kam Heong Sauce 素甘香酱

Vegetarian Kam Heong Sauce 素甘香酱

Kam Heong Sauce literally means “Golden and Fragrant” Sauce translated from the Cantonese dialect. This sauce tastes amazing as it has a combination of Chinese, Malay and Indian flavours all mixed together. More amazing is this is a VEGETARIAN Kam Heong Sauce. With the combinations of vegetarian dried shrimps, chilli, curry powder and curry leaves, it gives this vegetarian sauce the same great flavours and aromas as the one that is non vegetarian where dried shrimps are used instead. Simply stir fry the soaked vegetarian dried prawns with chillies and candlenuts in a curry leaf infused oil until fragrant. Then, add in all the vegetarian seasoning ingredients and continue to stir fry over low heat for just another 1 to 2 minutes and we’re done! This flavourful vegetarian sauce is very versatile as it can be used to fry almost anything, from vegetables to vegetarian meat. So ENJOY!

See recipe on Vegetarian Kam Heong Chicken

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Vegetarian Kam Heong Sauce 素甘香酱
By Angie Liew of Huang Kitchen
Kam Heong Sauce literally means "Golden and Fragrant" Sauce translated from the Cantonese dialect. This sauce tastes amazing as it has a combination of Chinese, Malay and Indian flavours all mixed together. More amazing is this is a VEGETARIAN Kam Heong Sauce. With the combinations of vegetarian dried shrimps, chilli, curry powder and curry leaves, it gives this vegetarian sauce the same great flavours and aromas as the one that is non vegetarian where dried shrimps are used instead.
Serving For
4serving
Prep Time
5minutes
Cook Time
5minutes
Serving For
4serving
Prep Time
5minutes
Cook Time
5minutes
Ingredients
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Change Servings?
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Instructions
  1. First, have ready all ingredients needed to make the sauce.
    First, have ready all ingredients needed to make the sauce.
    First, have ready all ingredients needed to make the sauce.
    First, have ready all ingredients needed to make the sauce.
  2. Soaked vegetarian dried shrimps till soft.
    Soaked vegetarian dried shrimps till soft.
    Soaked vegetarian dried shrimps till soft.
    Soaked vegetarian dried shrimps till soft.
  3. Then drained well and set aside for later use.
    Then drained well and set aside for later use.
    Then drained well and set aside for later use.
    Then drained well and set aside for later use.
  4. Using a blender, blend the candlenuts and set aside.
    Using a blender, blend the candlenuts and set aside.
    Using a blender, blend the candlenuts and set aside.
    Using a blender, blend the candlenuts and set aside.
  5. Dice the bird eye's chillies.
    Dice the bird eye's chillies.
    Dice the bird eye's chillies.
    Dice the bird eye's chillies.
  6. Wash and drained well the fragrant curry leaves. And we're ready to cook the sauce!
    Wash and drained well the fragrant curry leaves. And we're ready to cook the sauce!
    Wash and drained well the fragrant curry leaves. And we're ready to cook the sauce!
    Wash and drained well the fragrant curry leaves. And we're ready to cook the sauce!
  7. Heat up oil in a wok.
    Heat up oil in a wok.
    Heat up oil in a wok.
    Heat up oil in a wok.
  8. Add in the curry leaves and stir fry till fragrant. Retain the oil but remove the fried curry leaves.
    Add in the curry leaves and stir fry till fragrant. Retain the oil but remove the fried curry leaves.
    Add in the curry leaves and stir fry till fragrant. Retain the oil but remove the fried curry leaves.
    Add in the curry leaves and stir fry till fragrant. Retain the oil but remove the fried curry leaves.
  9. Add in the soaked vegetarian dried shrimps, blended candlenuts and diced bird eye's chillies. Continue to stir fry till aromatic.
    Add in the soaked vegetarian dried shrimps, blended candlenuts and diced bird eye's chillies. Continue to stir fry till aromatic.
    Add in the soaked vegetarian dried shrimps, blended candlenuts and diced bird eye's chillies. Continue to stir fry till aromatic.
    Add in the soaked vegetarian dried shrimps, blended candlenuts and diced bird eye's chillies. Continue to stir fry till aromatic.
  10. Then add in curry powder, sugar, soy sauce, vegetarian oyster sauce and dark soy sauce.
    Then add in curry powder, sugar, soy sauce, vegetarian oyster sauce and dark soy sauce.
    Then add in curry powder, sugar, soy sauce, vegetarian oyster sauce and dark soy sauce.
    Then add in curry powder, sugar, soy sauce, vegetarian oyster sauce and dark soy sauce.
  11. Stir well and continue to cook over low heat for another 2 minutes. And we're done!
    Stir well and continue to cook over low heat for another 2 minutes. And we're done!
    Stir well and continue to cook over low heat for another 2 minutes. And we're done!
    Stir well and continue to cook over low heat for another 2 minutes. And we're done!
  12. This sauce can be kept refrigerated for up to a month until needed.
    This sauce can be kept refrigerated for up to a month until needed.
    This sauce can be kept refrigerated for up to a month until needed.
    This sauce can be kept refrigerated for up to a month until needed.
  13. This vegetarian kam heong sauce taste so good when stir fry with crispy vegetarian chicken. ENJOY!
    This vegetarian kam heong sauce taste so good when stir fry with crispy vegetarian chicken. ENJOY!
    This vegetarian kam heong sauce taste so good when stir fry with crispy vegetarian chicken. ENJOY!
    This vegetarian kam heong sauce taste so good when stir fry with crispy vegetarian chicken. ENJOY!
Notes

This sauce can be prepared and kept refrigerated in an airtight container for up to 1 month until needed.

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