Been contemplating for very long whether to make this Hae Bee Hiam! It is not difficult to make, just that I need more free time for the whole process. Glad that I've attempted this, it tasted simply irresistible, even my son been asking to sprinkle over his rice/porridge every other day! *Note : I've removed the seeds from the dried chills therefore the spiciness is acceptable by him :D
Ground dried shrimps and spice paste
Stir-frying the rempah till fragrant before adding in the ground dried shrimps
- 300gm dried shrimps, rinsed and drained
- 1 tbsp tamarind puree
- 50gm sugar
Spice paste :
- 10 dried red chilli, soaked in hot till softened
- 10 shallots, chopped
- 5 cloves garlic, chopped
- 1 tsp dried shrimp paste, toasted
- 6 candlenuts
- 4 lemongrass, finely chopped
- 4 kaffir lime leaves, chopped
- 2 tsp ground turmeric
- In a dry clean wok, fry the shrimps over medium low heat until dry and fragrant. Cool down. Transfer the dried shrimps into a food processor and process till fine. Set aside.
- Process the spice paste ingredient, except ground turmeric, till smooth and fine.
- Heat 3 tbsp oil in a large pan. Add spice paste and ground turmeric and cook the paste over low heat until fragrant, about 20mins, stirring constantly to prevent them from burning.
- Add the tamarind puree followed the ground dried shrimps. Fry for another 10 mins until the mixture is dry.
- Cool down completely before stirring in the sugar. Store in air-tight container.
Besides serving the Hae Bee Hiam with rice, porridge or nibble on its own and even baking Hae Bee Hiam cookies (in my to-do list).....my favourite quick meal is this Hae Bee Hiam Omelette Sandwich! Burpppp...