This recipe will guide you through making your own vegetarian Kam Heong sauce, a deliciously savory and fragrant sauce popular in Malaysian and Singaporean cuisine. It's a surprisingly simple process, allowing you to control the ingredients and adjust the spiciness to your liking. This homemade version is far superior to store-bought options, boasting a vibrant flavor and aroma.

What is Kam Heong?

Kam Heong (乾香) literally translates to "dry fragrant." The "dry" refers to the absence of a wet, glossy sauce – it's a relatively dry, toasted and intensely flavorful sauce. It’s typically used to coat vegetables, tofu, or even noodles, imparting a complex, savory, and slightly spicy taste. The aroma alone is incredibly appealing!

Ingredients You'll Need:

• 1/4 cup Dried Shrimp (Vegetarian Substitute: Dried Shiitake Mushrooms or Dried Wood Ear Mushrooms – rehydrated and chopped finely) - This is crucial for the umami flavor.
• 2 tablespoons Shallots, thinly sliced
• 2 tablespoons Dried Garlic, lightly crushed
• 1 tablespoon Dried Chili Flakes (adjust to your spice preference – start with less and add more to taste)
• 1 tablespoon Five Spice Powder – provides warmth and complexity.
• 1 teaspoon White Pepper Powder - enhances the savory notes.
• 1/2 teaspoon Salt (or to taste)
• 1 tablespoon Vegetable Oil – for toasting.
• Optional: 1 teaspoon Sugar – balances the flavors (especially helpful if using shiitake mushrooms)
• Optional: 1/2 teaspoon Sesame Seeds – added at the end for extra flavor and texture.

Instructions:

1. Prepare the "Shrimp" Substitute (If Using): If you're using dried shiitake or wood ear mushrooms, rehydrate them in warm water until softened (usually 30 minutes to an hour). Drain, squeeze out excess water, and chop them finely.

2. Toast the Aromatics: Heat the vegetable oil in a dry wok or large frying pan over medium heat. Add the sliced shallots and dried garlic. Stir-fry until fragrant and lightly golden brown – about 3-5 minutes. Watch carefully, as shallots can burn quickly!

3. Add the "Shrimp" and Spices: Add the chopped dried mushrooms (or vegetarian substitute) to the wok. Continue to stir-fry for another 1-2 minutes, allowing the mushrooms to release their flavor.

4. Incorporate the Spices: Add the dried chili flakes, five-spice powder, white pepper powder, and salt (and sugar, if using) to the wok. Stir-fry vigorously for 1-2 minutes, ensuring that the spices are well distributed and fragrant. The mixture should be quite dry and toasty at this point.

5. Final Touches: If desired, add sesame seeds during the last 30 seconds of cooking. Stir well.

6. Cool and Store: Remove the wok from the heat and let the Kam Heong sauce cool completely. Once cool, store it in an airtight container in the refrigerator. It will keep for a week or two.

Tips & Variations:

• Spice Level: Adjust the amount of dried chili flakes to control the spiciness. You can also add a pinch of cayenne pepper for extra heat.
• Sweetness: The addition of sugar is optional, but it helps to balance the flavors, especially when using shiitake mushrooms, which can be slightly bitter.
• Texture: Some people like a coarser Kam Heong sauce, while others prefer it more finely ground. You can adjust the chopping of the shallots and garlic accordingly.
• Usage: This sauce is fantastic with stir-fried vegetables (especially kangkong or Chinese broccoli), tofu, and noodles. It can also be used as a marinade for meat or seafood (for non-vegetarian versions).

Enjoy creating and using your delicious homemade vegetarian Kam Heong sauce!