Hae bee Hiam 蝦米香

I bought some nice dried shrimp in BKK and used it for Hae Bee Hiam 蝦米香 as I was craving some, especially over porridge.

This is also handy if I wanted to add to our stir-fry vegetables since my son's palette has changed and likes spicy food now.  It makes cooking so much easier now.

What you need:

200g dried shrimp (wash & drain) 

30g dried chilli (wash & soak for 30 mins)

Rempah

Grind to a fine chilli paste: 

100g shallot

25g garlic

4 pcs red chillies 

3 pcs chilli padi

1/3 cup vegetable oil 

1½ tsp salt (to taste)

1 tsp sugar (to taste)

2 tsp light soy sauce

½ tsp dark soy sauce 

Method:

In a blender, grind the dried shrimp.  Set aside.

Grind the dried chilli, onion, chilli padi and garlic into a fine paste.

In a wok, over low heat without oil, add in the dried shrimp and fry until fragrant and dry.

Add in the rempah and mix well.

Add in light and dark soy sauce.

Season with salt and sugar (adjust to your liking) and then oil.  Mix well.

Keep stirring and fry until it is dry and starting to come together.  It should have a darker tone, loose and dry.

Store in a clean container.  Chilled.

Enjoy!

Nasi Lemak Sambal

I did a Nasi Lemak cake some months back but I wanted to try another Nasi Lemak Sambal and so my dear friend AK shared one.

Thanks AK for this nice recipe.  My guests did enjoy it.

Learning experience: 

Am happy how this turned out.  The spiciness is just right and so was the sweetness. 

Heard that my BIL was enjoying this a lot too.

What you need:

15g dried chillies, deseed and cut into pieces

100g shallots, sliced

5g belachan, lightly toast

100ml water

*1 tsp tamarind paste

*¼ cup water > extract juice

5 tbsp oil

100g onion, sliced

Salt and sugar to taste

Method:

Rinse the dried chillies and boil to soften.  Drain.

In a blender, combine chillies, shallots, belachan and water and blitz until fine paste.

Heat oil in a wok and add the chilli paste and fry over low heat, stirring constantly until a layer of oil formed and paste turned dark.

Add in the sliced onion and continue to cook until it softens.

Season with salt, sugar and tamarind juice.

Remove from heat and let it cool completely before serving.

Enjoy!

Nasi Lemak Sambal (1)

This is my first time making Nasi Lemak Sambal.  The difference between Nasi Lemak Sambal is that it is much sweeter than other sambal.

Using my German helper, I find that making sambal is just a breeze now.  

Learnings: I have omitted the water that initially calls for as mine was really watery.  I reckon I did not drain the boiled chillies enough.  

Overall, the sambal has just the right spiciness and sweetness.  

Adapted

What you need:

15g dried chillies, deseed and cut
2 fresh red chillies, deseed
3 large onions, cut into cubes
3 tsp of belachan powder
40g palm sugar
2pc small tamarind peel (asam keping)
1 cup cooking oil
salt to taste

Optional: by adding in an onion

Method

In a pot of boiling water, add in dried chillies.  Let it soften and drain.

In a blender, blend softened dried chilies, fresh red chilies, onions and belacan (with little water) till fine paste.

Heat cooking oil in the wok, add in the blended chilli paste, sauté till fragrant.

Add in palm sugar, tamarind peel and salt, continue to sauté over low flame for 30 mins.  Cook till paste turns darker and become thick.

Add in water and continue cook until to the consistency you like.

Cool completely before storing in fridge.

Serve with Nasi lemak.



Enjoy!