Hae Bee Hiam
The Meatmen
February 1, 2017
Hae Bee Hiam,is a perfect marriage of dried shrimps and spices. Its spicy, salty, a tinge of sourness with a lingering umami taste to tease the palate. It’s a popular condiment in Singapore and Malaysia. Some hardcore lovers have it with just steamed hot white rice or simple plain porridge, or even toast.
It’s easy to cook in the modern kitchen now as one can easily whiz up the spices in the food processor instead of the old tedious mortar and pestle. Make a batch, it keeps well in the fridge or freezer.
#themeatmensg #simple #delicious
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Ingredients
Adjust Servings
| 250g dried shrimp (rinsed and strained dry) | |
| 4kaffir lime leaves (finely sliced) | |
| 4slices dried tamarind slices | |
| 4tbsp oil | |
| 1tbsp gula Melaka (can be replaced with ¾ tsp sugar) | |
| 1tsp sugar |
Rempah paste:
| 20 shallots | |
| 4cloves garlic | |
| 8 fresh chillies (optional add a few cili padi if desires a kick of spicy) | |
| 6dried chillies (soaked till soft and cut) | |
| 3lemongrass (sliced) | |
| 4 candlenuts | |
| ½tsp toasted belacan powder | |
| 4tbsp oil |
Directions
1.
Pulse 250g dried shrimp till coarsely ground
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2.
Dry fry in a wok till fragrant. Set aside
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3.
Blend rempah ingredients in a food processor into fine paste
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4.
Heat 4 tbsp oil in wok
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5.
Add in the blended rempah paste
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6.
Add in 1 tbsp gula melaka
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7.
Fry till fragrant and when the oil turns red and floats to the surface
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8.
Add in the coarsely ground shrimp.
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9.
Stir fry till well combined
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10.
Add in the finely sliced kaffir lime leaves
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11.
Season with 1 tsp sugar, or to desired sweetness
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12.
Reduce heat. Fry till the Hae Bee Hiam texture is dry and crumbly
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13.
Discard the dried tamarind slices
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14.
Dish out and served at room temperature
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