Hae Bee Hiam

Seafood
Sides/Snacks

Easy Level:

Cook Time:

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
dried shrimp (rinsed and strained dry)
0.00
g
g
dried shrimp (rinsed and strained dry)
0.00
kaffir lime leaves (finely sliced)
0.00
kaffir lime leaves (finely sliced)
0.00
slices
slices
dried tamarind slices
0.00
slices
slices
dried tamarind slices
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
gula Melaka (can be replaced with ¾ tsp sugar)
0.00
tbsp
tbsp
gula Melaka (can be replaced with ¾ tsp sugar)
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar

Rempah paste:

0.00
shallots
0.00
shallots
0.00
cloves
cloves
garlic
0.00
cloves
cloves
garlic
0.00
fresh chillies (optional add a few cili padi if desires a kick of spicy)
0.00
fresh chillies (optional add a few cili padi if desires a kick of spicy)
0.00
dried chillies (soaked till soft and cut)
0.00
dried chillies (soaked till soft and cut)
0.00
lemongrass (sliced)
0.00
lemongrass (sliced)
0.00
candlenuts
0.00
candlenuts
0.00
tsp
tsp
toasted belacan powder
0.00
tsp
tsp
toasted belacan powder
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Steps

1

Pulse 250g dried shrimp till coarsely ground
Pulse 250g dried shrimp till coarsely ground
Mark as completed

2

Dry fry in a wok till fragrant. Set aside
Dry fry in a wok till fragrant. Set aside
Mark as completed

3

Blend rempah ingredients in a food processor into fine paste
Blend rempah ingredients in a food processor into fine paste
Mark as completed

4

Heat 4 tbsp oil in wok
Heat 4 tbsp oil in wok
Mark as completed

5

Add in the blended rempah paste
Add in the blended rempah paste
Mark as completed

6

Add in 1 tbsp gula melaka
Add in 1 tbsp gula melaka
Mark as completed

7

Fry till fragrant and when the oil turns red and floats to the surface
Fry till fragrant and when the oil turns red and floats to the surface
Mark as completed

8

Add in the coarsely ground shrimp.
Add in the coarsely ground shrimp.
Mark as completed

9

Stir fry till well combined
Stir fry till well combined
Mark as completed

10

Add in the finely sliced kaffir lime leaves
Add in the finely sliced kaffir lime leaves
Mark as completed

11

Season with 1 tsp sugar, or to desired sweetness
Season with 1 tsp sugar, or to desired sweetness
Mark as completed

12

Reduce heat. Fry till the Hae Bee Hiam texture is dry and crumbly
Reduce heat. Fry till the Hae Bee Hiam texture is dry and crumbly
Mark as completed

13

Discard the dried tamarind slices
Discard the dried tamarind slices
Mark as completed

14

Dish out and served at room temperature
Dish out and served at room temperature
Mark as completed

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