Ketam Kam Heong Recipe (Kam Heong Style Crab)

Crab: Fresh crab, cleaned and cut into pieces, is the star of this dish, providing a sweet and succulent flavor.

Dried shrimp: These add a rich, umami flavor to the dish. They need to be soaked and chopped before use.

Curry leaves: These aromatic leaves add a unique flavor and fragrance to the dish.

Garlic: Minced garlic provides a pungent and savory base for the dish.

Oyster sauce: This thick, savory sauce adds depth and a slightly sweet flavor.

Soy sauce: Adds a salty and umami flavor to balance the dish.

Sugar: A touch of sweetness to balance the savory and spicy elements.

Salt: Enhances the overall flavor of the dish.

Chili paste: Adds heat and a rich, spicy flavor.

Cooking oil: Used to stir-fry the ingredients and bring out their flavors.

When preparing crab, make sure to thoroughly clean and cut it into manageable pieces. This ensures even cooking and allows the flavors to penetrate the meat. Additionally, when stir-frying the dried shrimp and minced garlic, keep a close eye to avoid burning, as this can impart a bitter taste to the dish. The curry leaves should be added just after the garlic and shrimp become fragrant to release their aromatic oils, enhancing the overall flavor profile.

• Crab - Substitute with lobster: Lobster has a similar texture and sweetness, making it a good alternative for this dish.

• Dried shrimp - Substitute with anchovy paste: Anchovy paste provides a similar umami flavor and saltiness.

• Curry leaves - Substitute with kaffir lime leaves: Kaffir lime leaves offer a citrusy aroma that can mimic the unique flavor of curry leaves.

• Garlic - Substitute with shallots: Shallots provide a milder but still aromatic flavor that complements the dish.

• Oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and savory profile, making it a suitable replacement.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• Sugar - Substitute with honey: Honey adds sweetness with a slight floral note, enhancing the overall flavor.

• Salt - Substitute with fish sauce: Fish sauce provides saltiness along with an additional depth of umami.

• Chili paste - Substitute with sriracha: Sriracha offers a similar heat level and a touch of sweetness.

• Cooking oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that can enhance the dish's complexity.

• Allow the crab to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Transfer the cooled crab into an airtight container. Ensure the container is large enough to avoid overcrowding, which can crush the delicate crab meat.

• For short-term storage, place the container in the refrigerator. The crab will stay fresh for up to 2-3 days.

• If you plan to keep the crab for a longer period, consider freezing. Place the crab pieces in a single layer on a baking sheet and freeze until solid. This prevents the pieces from sticking together.

• Once frozen, transfer the crab pieces to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the crab in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the crab gently in a wok or pan over low heat. Add a splash of water or broth to maintain moisture and prevent drying out.

• For an extra burst of flavor, toss in some fresh curry leaves and a bit of chili paste during reheating. This will revive the dish and enhance its aromatic qualities.

• Serve the reheated crab hot, garnished with additional curry leaves if desired, to bring back that freshly-cooked appeal.

• Preheat your oven to 350°F (175°C). Place the crab pieces on a baking sheet lined with aluminum foil. Cover the crab loosely with another piece of foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Heat a large skillet over medium heat. Add a splash of cooking oil and once hot, add the crab pieces. Stir occasionally to ensure even heating. This method should take about 5-7 minutes.

• Use a steamer for a gentle reheating method. Place the crab pieces in a heatproof dish and steam over boiling water for about 10 minutes. This helps retain moisture and flavor.

• For a quick microwave method, place the crab pieces in a microwave-safe dish. Cover with a damp paper towel to keep the crab from drying out. Heat on medium power for 2-3 minutes, checking and stirring halfway through.

• If you have an air fryer, preheat it to 320°F (160°C). Place the crab pieces in the basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Wok: A large, deep pan with sloping sides, perfect for stir-frying the crab and other ingredients evenly.

• Cooking spoon: Used for stirring and mixing the ingredients in the wok to ensure even cooking.

• Knife: Essential for chopping the garlic and dried shrimp, as well as cutting the crab into pieces.

• Cutting board: Provides a stable surface for chopping and preparing the ingredients.

• Measuring spoons: Used to measure out the precise amounts of oyster sauce, soy sauce, sugar, salt, and chili paste.

• Measuring cup: Useful for measuring the curry leaves and any other ingredients that require volume measurement.

• Bowl: Needed for soaking the dried shrimp before chopping them.

• Lid: Used to cover the wok while the crab cooks, helping to retain heat and moisture.

• Tongs: Handy for turning and handling the crab pieces during cooking.

• Garlic press: Optional, but can be used to mince the garlic quickly and efficiently.

Prepare ingredients in advance: Clean and cut the crab ahead of time to save on prep work.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on chopping time.

Pre-soak dried shrimp: Soak and chop the dried shrimp beforehand to streamline the cooking process.

Measure sauces ahead: Pre-measure the oyster sauce, soy sauce, sugar, and salt to quickly add them when needed.

Use a large wok: A larger wok allows for more even cooking and reduces the need for constant stirring.