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Hay Bee Hiam (Spicy Dried Shrimps Sambal)

   
Sambal Beancurd with Sugar Snap Peas Recipe

You can use the hae bee hiam to stir fry all kinds of dishes, such as the one above with fried beancurd (tau kwa).

Spicy Dried Shrimps Sambal Recipe

Do not chop/grind the dried shrimps too finely so that the sambal has a slightly chunky texture.

Serves: 2

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

(A) Dried shrimps paste
(finely chop or pulse in electric grinder for a few seconds)

  • 1 tbsp dried shrimps soaked in water until softened
  • 5 shallots peeled
  • 5 garlic cloves peeled

Directions

  1. In a wok, heat the oil. Add (A) and sambal belacan. Stir fry until dry and fragrant.
  2. Season with salt with needed. I did not add salt because my home made sambal belachan is already nicely salted. Serve with steamed rice or use for stir-fries.

Noob Cook Tips

  1. Belacan is pungent smelling. Open your windows and remove all laundry (if you have them in the kitchen) when you’re frying this dish.
  2. If you're using store-bought sambal and it's not spicy enough, add chilli padi to the shrimp paste at (A) for more heat.
                                           

Leave a Comment





18 Responses to “Hay Bee Hiam (Spicy Dried Shrimps Sambal)”

  1. Sonia aka Nasi Lemak Lover — December 2, 2010 @ 3:52 pm

    I love this, and it is very versatile!

    Reply

  2. Sook — December 2, 2010 @ 4:22 pm

    Mmm This looks so good! I want to try it!

    Reply

  3. tigerfish — December 3, 2010 @ 4:26 am

    I want some now! I love that in loti :)

    Reply

  4. wyyv — December 3, 2010 @ 4:12 pm

    The hae bee hiam is good even to eat with just only white rice, I like it :)

    Reply

  5. pigpigscorner — December 3, 2010 @ 5:40 pm

    I always have a stash in my fridge! So versatile!

    Reply

  6. Christy — January 7, 2011 @ 12:58 pm

    I just finished trying out this recipe, and the verdict: YUMMM!
    I have a question though: I used the blender and it turns out to be a lil too fine. Would have love for it to have the chunky texture, but the garlic is still in chunks while the shrimp is already blended. Help? :)

    Thanks Wiffy for making this site… It’s only my second recipe, but trust me, I’ll definitely come back for more to hone my pathetic cooking skills. ;)

    Reply

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