Kam Heong Chicken Set
1 complete set of Kam Heong Chicken
Kam Heong, literally "Golden Fragrance" in Cantonese, is a dish of diverse local heritage, rich in aromatic and Malaysian taste. A packed with nutrition and delicious taste, suitable for active individuals.
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- Rice
White rice 50 g - Kam Heong Chicken
- Pak Choy with Mushroom and Puff Tofu
- Szechuan Tofu Soup
- Dairy Product
200 ml Flavoured yoghurt drink - Fruit
4-5 cubes (60 g) Honeydew
Nutrition Value in 1 Serving
Calories
587.2 kcal
Carbohydrate
80.0 g
Fat
15.7 g
Protein
31.4 g
- Rice
White rice 80 g - Kam Heong Chicken
- Pak Choy with Mushroom and Puff Tofu
- Szechuan Tofu Soup
- Dairy Product
200 ml Flavoured yoghurt drink - Fruit
4-5 cubes (60 g) Honeydew
Nutrition Value in 1 Serving
Calories
697.5 kcal
Carbohydrate
96.7 g
Fat
17.9 g
Protein
37.4 g
- Rice
White rice 120 g - Kam Heong Chicken
- Pak Choy with Mushroom and Puff Tofu
- Szechuan Tofu Soup
- Dairy Product
200 ml Flavoured yoghurt drink - Fruit
4-5 cubes (60 g) Honeydew
Nutrition Value in 1 Serving
Calories
818.3 kcal
Carbohydrate
103.0 g
Fat
26.9 g
Protein
41.0 g
Kam Heong Chicken
Ingredients A:
| 75 g | Chicken, cut into small pieces |
| Enough | Cooking oil |
Ingredients B: for chicken coating
| 1 tbsp | Corn flour |
| 1 tsp | SERI-AJI® Black Pepper Seasoning |
Ingredients C: for gravy
| 1/2 pc | Onion, blended |
| 2 cloves | Garlic cloves, blended |
| 1 inch | Ginger, blended |
| 2 sticks | Lemongrass, blended |
| 2 tsp | Dried shrimp, soaked and blended |
| 1 ½ tbsp | Chili paste |
| 2 tbsp | Oyster sauce |
| 1 tsp | Sugar |
| 1 pc | Dried chili |
| 1 stalk | Curry leaves |
| 1 pcs | Kaffir lime leaves (optional) |
| 1 tsp | AJI-NO-MOTO® |
| Some | Carrots, for garnishing |
| Some | Red chili, for garnishing |
| Some | Spring onions, for garnishing |
- Mix corn flour dan SERI-AJI®, add the chicken and coat well with the flour mixture.
- Fry the chicken until slightly golden and set aside.
- Heat some oil, saute the ground ingredients until fragrant.
- Add chili paste and oyster sauce, cook for a few minutes.
- Then add sugar, dried chili, curry leaves, kaffir lime leaves and AJI-NO-MOTO®. Add some water if needed.
- Add the fried chicken, stir for a while until smooth.
- Sprinkle some carrots, red chili and spring onion as decoration.
Pak Choy with Mushroom and Puff Tofu
| 2 pcs | Dried shitakee mushrooms, soaked |
| 200 ml | Water |
| 60 g | Pak choy |
| 1/2 tsp | Minced garlic |
| 2 pcs | Fried puff tofu, cut in half |
| 1 tsp | SERI-AJI® Black Pepper Seasoning |
| 1 tsp | Oyster sauce |
| 1/2 tsp | Cornstarch, mixed with some of mushroom stock |
| 1/2 tsp | TUMIX® Anchovy Stock |
- Boil mushrooms with water until soft, remove and slice thinly.
- Blanch the pak choy in the same stock until semi-soft and arrange on a plate.
- Bring the mushroom stock to a boil and add the rest of the ingredients and season with TUMIX®.
- Stir until the sauce thickens and pour over the pak choy and mushrooms.
Ready to serve.
Szechuan Tofu Soup
| 250 ml | Water |
| 15 g | Dried shitake mushrooms, soaked and sliced |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Minced garlic |
| 1 tbsp | Hot chili sauce (Toban Djan) |
| 1/2 tsp | AJI-NO-MOTO® |
| 30 g | Soft tofu, diced |
| Some | Spring onions, for garnishing |
- Boil water, mushrooms, TUMIX®, garlic dan hot chili sauce.
- Add AJI-NO-MOTO® and tofu.
- Ready to serve hot with spring onion when the mushrooms are soft.
Kam Heong Chicken
Ingredients A:
| 90 g | Chicken, cut into small pieces |
| Enough | Cooking oil |
Ingredients B: for chicken coating
| 1 tbsp | Corn flour |
| 1 tsp | SERI-AJI® Black Pepper Seasoning |
Ingredients C: for gravy
| 1/2 pc | Onion, blended |
| 2 cloves | Garlic cloves, blended |
| 1 inch | Ginger, blended |
| 2 sticks | Lemongrass, blended |
| 2 tsp | Dried shrimp, soaked and blended |
| 1 ½ tbsp | Chili paste |
| 2 tbsp | Oyster sauce |
| 1 tsp | Sugar |
| 1 pc | Dried chili |
| 1 stalk | Curry leaves |
| 1 pcs | Kaffir lime leaves (optional) |
| 1 tsp | AJI-NO-MOTO® |
| Some | Carrots, for garnishing |
| Some | Red chili, for garnishing |
| Some | Spring onions, for garnishing |
- Mix corn flour dan SERI-AJI®, add the chicken and coat well with the flour mixture.
- Fry the chicken until slightly golden and set aside.
- Heat some oil, saute the ground ingredients until fragrant.
- Add chili paste and oyster sauce, cook for a few minutes.
- Then add sugar, dried chili, curry leaves, kaffir lime leaves and AJI-NO-MOTO®. Add some water if needed.
- Add the fried chicken, stir for a while until smooth.
- Sprinkle some carrots, red chili and spring onion as decoration.
Pak Choy with Mushroom and Puff Tofu
| 2 pcs | Dried shitakee mushrooms, soaked |
| 200 ml | Water |
| 60 g | Pak choy |
| 1/2 tsp | Minced garlic |
| 2 pcs | Fried puff tofu, cut in half |
| 1 tsp | SERI-AJI® Black Pepper Seasoning |
| 1 tsp | Oyster sauce |
| 1/2 tsp | Cornstarch, mixed with some of mushroom stock |
| 1/2 tsp | TUMIX® Anchovy Stock |
- Boil mushrooms with water until soft, remove and slice thinly.
- Blanch the pak choy in the same stock until semi-soft and arrange on a plate.
- Bring the mushroom stock to a boil and add the rest of the ingredients and season with TUMIX®.
- Stir until the sauce thickens and pour over the pak choy and mushrooms. Ready to serve.
Szechuan Tofu Soup
| 250 ml | Water |
| 15 g | Dried shitake mushrooms, soaked and sliced |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Minced garlic |
| 1 tbsp | Hot chili sauce (Toban Djan) |
| 1/2 tsp | AJI-NO-MOTO® |
| 50 g | Soft tofu, diced |
| Some | Spring onions, for garnishing |
- Boil water, mushrooms, TUMIX®, garlic dan hot chili sauce.
- Add AJI-NO-MOTO® and tofu.
- Ready to serve hot with spring onion when the mushrooms are soft.
Kam Heong Chicken
Ingredients A:
| 140 g | Chicken, cut into small pieces |
| Enough | Cooking oil |
Ingredients B: for chicken coating
| 1 tbsp | Corn flour |
| 1 tsp | SERI-AJI® Black Pepper Seasoning |
Ingredients C: for gravy
| 1/2 pc | Onion, blended |
| 2 cloves | Garlic cloves, blended |
| 1 inch | Ginger, blended |
| 2 sticks | Lemongrass, blended |
| 2 tsp | Dried shrimp, soaked and blended |
| 1 ½ tbsp | Chili paste |
| 2 tbsp | Oyster sauce |
| 1 tsp | Sugar |
| 1 pc | Dried chili |
| 1 stalk | Curry leaves |
| 1 pcs | Kaffir lime leaves (optional) |
| 1 tsp | AJI-NO-MOTO® |
| Some | Carrots, for garnishing |
| Some | Red chili, for garnishing |
| Some | Spring onions, for garnishing |
- Mix corn flour dan SERI-AJI®, add the chicken and coat well with the flour mixture.
- Fry the chicken until slightly golden and set aside.
- Heat some oil, saute the ground ingredients until fragrant.
- Add chili paste and oyster sauce, cook for a few minutes.
- Then add sugar, dried chili, curry leaves, kaffir lime leaves and AJI-NO-MOTO®. Add some water if needed.
- Add the fried chicken, stir for a while until smooth.
- Sprinkle some carrots, red chili and spring onion as decoration.
Pak Choy with Mushroom and Puff Tofu
| 2 pcs | Dried shitakee mushrooms, soaked |
| 200 ml | Water |
| 60 g | Pak choy |
| 1/2 tsp | Minced garlic |
| 2 pcs | Fried puff tofu, cut in half |
| 1 tsp | SERI-AJI® Black Pepper Seasoning |
| 1 tsp | Oyster sauce |
| 1/2 tsp | Cornstarch, mixed with some of mushroom stock |
| 1/2 tsp | TUMIX® Anchovy Stock |
- Boil mushrooms with water until soft, remove and slice thinly.
- Blanch the pak choy in the same stock until semi-soft and arrange on a plate.
- Bring the mushroom stock to a boil and add the rest of the ingredients and season with TUMIX®.
- Stir until the sauce thickens and pour over the pak choy and mushrooms.
Ready to serve.
Szechuan Tofu Soup
| 250 ml | Water |
| 15 g | Dried shitake mushrooms, soaked and sliced |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Minced garlic |
| 1 tbsp | Hot chili sauce (Toban Djan) |
| 1/2 tsp | AJI-NO-MOTO® |
| 50 g | Soft tofu, diced |
| Some | Spring onions, for garnishing |
- Boil water, mushrooms, TUMIX®, garlic dan hot chili sauce.
- Add AJI-NO-MOTO® and tofu.
- Ready to serve hot with spring onion when the mushrooms are soft.
AJI-NO-MOTO® Recipes
Seri-Aji® Black Pepper Seasoning Recipes
TUMIX® Chicken Stock Recipes
TUMIX® Anchovy Stock Recipes
