It has been a while since I last posted!
Apart from baking and cooking classes, I have been having loads of fun collaborating with great brands such as Harvey Norman Singapore to bring you a series of cooking videos in which I show you how you can very easily whip up some yummy meals at home!
Hae Bee Hiam (Spicy Dried Shrimp Sambal) is a super delicious and versatile condiment that you can add to virtually any dish and automatically makes the dish even more delicious!
Hae Bee Hiam is not hard to cook – all you need is a fabulous blender and some patience!
In collaboration with Harvey Norman, here’s a video of how you can easily cook hae bee hiam at home!
- 60g shallots
- 6 cloves garlic
- 10 large red chili
- 6 bird's eye chili
- 200g dried shrimp
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 160ml vegetable oil
- 15ml water, or as needed
- Soak the dried shrimps for 15 minutes in some water. Drain and set aside.
- Cut the chili into smaller pieces, discarding the stems. Set aside.
- In a blender, blend together shallots and garlic.
- Add the chili and continue blending. If necessary, add a little water.
- Add the shrimps in small batches and continue blending. Add some water if necessary.
- Add salt and sugar and blend until combined.
- In a wok, heat the vegetable oil. Add the chili and shrimp mixture and cook, stirring regularly, until the mixture becomes dry and dark brown.
- Once cooked, hae bee hiam can be stored in an air-tight container in the fridge for up to 3 months.
This video is brought to you by Harvey Norman, A cook’s Playground!