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SpicyMama Kam Hiong Seafood – A Feast at Home with Family and Friends
There is something truly special about gathering family and friends around the table for a seafood feast. The laughter, the chatter, the clinking of cutlery, and the irresistible aroma from the kitchen all come together to create memories that last far beyond the meal itself. For many of us, cooking is not just about feeding—it’s about sharing joy, tradition, and love. One dish that captures this spirit perfectly is SpicyMama Kam Hiong Seafood. Bold, fragrant, and irresistibly flavourful, this dish is designed to be enjoyed with company, making it the star of any home celebration.
Why Kam Hiong?
“Kam Hiong” translates loosely to “golden fragrance,” and the name is no exaggeration. This Malaysian-inspired style of cooking is known for its heady mix of curry leaves, chilli, onion, and a savoury-sweet sauce base. The aroma alone is enough to draw everyone into the kitchen, and once the seafood hits the wok, the sizzle and perfume create pure magic.
With SpicyMama Kam Hiong Sauce, preparing this classic dish at home becomes a breeze. The sauce is carefully blended with the right balance of spices, making it easy for anyone to recreate restaurant-quality flavours in their own kitchen. All you need to do is gather your favourite seafood and a few fresh aromatics, and you’re on your way to a feast.
The Star of the Feast – Seafood
Seafood always has a way of bringing people together. There’s something communal about cracking crab shells, peeling prawns, and sharing plates of squid and shellfish. For this recipe, we use a trio of seafood:
- Crab: 2 medium crabs (about 800g–1kg), cleaned and cut into pieces. Crabs are the centrepiece of the dish, offering both sweet meat and dramatic presentation.
- Prawns: 200g, shell-on and deveined. Juicy prawns soak up the Kam Hiong sauce beautifully, making them irresistible.
- Squid: 150g, sliced into rings. Squid cooks quickly and adds another layer of texture to the dish.
Of course, you can customise this recipe to include clams, mussels, or even lobster if you’re feeling extra indulgent. That’s the beauty of Kam Hiong—it’s a versatile dish that can be adapted to suit your preferences, making each preparation unique.
The Recipe – SpicyMama Kam Hiong Seafood
Ingredients
- 2 medium crabs (about 800g–1kg), cleaned and cut
- 200g prawns, shell-on and deveined
- 150g squid, sliced into rings
- 1 medium onion, sliced
- 2 sprigs of curry leaves
- 3 fresh red chillies, sliced (adjust to taste)
- 2 stalks spring onion, cut into 5 cm lengths
- Fresh coriander leaves, for garnish
- 1 pack SpicyMama Kam Hiong Sauce
- 1 tbsp oil
- 100ml water
Method
- Heat 1 tbsp oil in a wok over medium heat.
- Add onion, curry leaves, and chillies. Stir-fry until aromatic.
- Stir in 1 pack SpicyMama Kam Hiong Sauce and fry until fragrant.
- Pour in 100ml water, stirring to combine into a rich, flavourful sauce base.
- Add the crab first, cooking for 3–4 minutes until shells turn red.
- Add prawns and squid, tossing them well in the sauce. Stir-fry for another 3–4 minutes until seafood is just cooked.
- Bring it together with spring onions. Mix everything thoroughly, then remove from the heat.
- Transfer to a serving plate, garnish with fresh coriander, and serve immediately.
The result? A glossy, aromatic seafood dish that bursts with flavour, colour, and texture.
A Dish Meant for Sharing
The beauty of SpicyMama Kam Hiong Seafood lies not only in its bold taste but also in how it’s meant to be enjoyed. This isn’t a dish for one—it’s for the table. Place it at the centre, surrounded by bowls of steaming white rice, and watch as hands reach in to grab prawns, crack crab claws, and ladle sauce over rice. It’s a shared experience that brings everyone together.
Meals like this are more than just eating; they’re experiences. Children can be seen giggling as they try to handle crab legs, while adults share stories over the sound of shells cracking. The fragrance of curry leaves lingers in the air, creating a warm, comforting atmosphere.
Tips for a Memorable Feast
- Prepare ahead: Clean and cut your seafood in advance, so cooking is smooth and stress-free.
- Serve family-style: Place the wok or platter right in the middle of the table so everyone can dig in together.
- Pair with sides: Add stir-fried vegetables, fried rice, or a simple soup to complete the spread.
- Don’t forget napkins: Kam Hiong Seafood can get messy, but that’s part of the fun!
The Heart of Home Cooking
At its core, SpicyMama Kam Hiong Seafood is a reminder that some of the best meals are made not in restaurants but in our own kitchens. When we cook for family and friends, the food carries more than flavour—it carries love, effort, and care.
So the next time you’re planning a get-together, skip the reservations. Head to your kitchen, grab a pack of SpicyMama Kam Hiong Sauce, and whip up a feast that will have everyone licking their fingers and asking for seconds.
Because nothing says celebration quite like a table full of seafood, laughter, and the unforgettable fragrance of Kam Hiong.
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6) SpicyMama Kam Hiong Seafood – A Feast at Home with Family and Friends
There is something truly special about gathering family and friends around the table for a seafood feast. The laughter, the chatter, the clinking of cutlery, and the irresistible aroma from the kitchen all come together to create memories that last far beyond the meal itself. For many of us, cooking is not just about feeding—it’s about sharing joy, tradition, and love. One dish that captures this spirit perfectly is SpicyMama Kam Hiong Seafood. Bold, fragrant, and irresistibly flavourful, this dish is designed to be enjoyed with company, making it the star of any home celebration.
Why Kam Hiong?
“Kam Hiong” translates loosely to “golden fragrance,” and the name is no exaggeration. This Malaysian-inspired style of cooking is known for its heady mix of curry leaves, chilli, onion, and a savoury-sweet sauce base. The aroma alone is enough to draw everyone into the kitchen, and once the seafood hits the wok, the sizzle and perfume create pure magic.
With SpicyMama Kam Hiong Sauce, preparing this classic dish at home becomes fuss-free and straightforward. The sauce is carefully blended with the right balance of spices, making it easy for anyone to recreate restaurant-quality flavours in their own kitchen. All you need to do is gather your favourite seafood and a few fresh aromatics, and you’re on your way to a feast.
The Star of the Feast – Seafood
Seafood always has a way of bringing people together. There’s something communal about cracking crab shells, peeling prawns, and sharing plates of squid and shellfish. For this recipe, we use a trio of seafood:
- Crab: 2 medium crabs (about 800g–1kg), cleaned and cut into pieces. Crabs are the centrepiece of the dish, offering both sweet meat and dramatic presentation.
- Prawns: 200g, shell-on and deveined. Juicy prawns soak up the Kam Hiong sauce beautifully, making them irresistible.
- Squid: 150g, sliced into rings. Squid cooks quickly and adds another layer of texture to the dish.
Of course, you can customise this recipe to include clams, mussels, or even lobster if you’re feeling extra indulgent. That’s the beauty of Kam Hiong—it embraces variety.
The Recipe – SpicyMama Kam Hiong Seafood
Ingredients
- 2 medium crabs (about 800g–1kg), cleaned and cut
- 200g prawns, shell-on and deveined
- 150g squid, sliced into rings
- 1 medium onion, sliced
- 2 sprigs of curry leaves
- 3 fresh red chillies, sliced (adjust to taste)
- 2 stalks spring onion, cut into 5 cm lengths
- Fresh coriander leaves, for garnish
- 1 pack SpicyMama Kam Hiong Sauce
- 1 tbsp oil
- 100ml water
Method
- Heat 1 tbsp oil in a wok over medium heat.
- Add onion, curry leaves, and chillies. Stir-fry until aromatic.
- Stir in 1 pack SpicyMama Kam Hiong Sauce and fry until fragrant.
- Pour in 100ml water, stirring to combine into a rich, flavourful sauce base.
- Add the crab first, cooking for 3–4 minutes until shells turn red.
- Add prawns and squid, tossing them well in the sauce. Stir-fry for another 3–4 minutes until seafood is just cooked.
- Bring it together with spring onions. Mix everything thoroughly, then remove from the heat.
- Transfer to a serving plate, garnish with fresh coriander, and serve immediately.
The result? A glossy, aromatic seafood dish that bursts with flavour, colour, and texture.
A Dish Meant for Sharing
The beauty of SpicyMama Kam Hiong Seafood lies not only in its bold taste but also in how it’s meant to be enjoyed. This isn’t a dish for one—it’s for the table. Place it at the centre, surrounded by bowls of steaming white rice, and watch as hands reach in to grab prawns, crack crab claws, and ladle sauce over rice.
Meals like this are more than just eating; they’re experiences. Children can be seen giggling as they try to handle crab legs, while adults share stories over the sound of shells cracking. The fragrance of curry leaves lingers in the air, creating a warm, comforting atmosphere.
Tips for a Memorable Feast
- Prepare ahead: Clean and cut your seafood in advance, so cooking is smooth and stress-free.
- Serve family-style: Place the wok or platter right in the middle of the table so everyone can dig in together.
- Pair with sides: Add stir-fried vegetables, fried rice, or a simple soup to complete the spread.
- Don’t forget napkins: Kam Hiong Seafood can get messy, but that’s part of the fun!
The Heart of Home Cooking
At its core, SpicyMama Kam Hiong Seafood is a reminder that some of the best meals are made not in restaurants but in our own kitchens. When we cook for family and friends, the food carries more than flavour—it carries love, effort, and care.
So the next time you’re planning a get-together, skip the reservations. Head to your kitchen, grab a pack of SpicyMama Kam Hiong Sauce, and whip up a feast that will have everyone licking their fingers and asking for seconds.
Because nothing says celebration quite like a table full of seafood, laughter, and the unforgettable fragrance of Kam Hiong.
