Hae Bee Hiam (Spicy Dried Shrimp Sambal)

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!

Hae Bee Hiam
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Ingredients
  1. 60g shallots
  2. 6 cloves garlic
  3. 10 large red chili
  4. 6 bird's eye chili
  5. 200g dried shrimp
  6. 1/2 teaspoon salt
  7. 1 tablespoon brown sugar
  8. 160ml vegetable oil
  9. 15ml water, or as needed
Instructions
  1. Soak the dried shrimps for 15 minutes in some water. Drain and set aside.
  2. Cut the chili into smaller pieces, discarding the stems. Set aside.
  3. In a blender, blend together shallots and garlic.
  4. Add the chili and continue blending. If necessary, add a little water.
  5. Add the shrimps in small batches and continue blending. Add some water if necessary.
  6. Add salt and sugar and blend until combined.
  7. 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.
Notes
  1. Once cooked, hae bee hiam can be stored in an air-tight container in the fridge for up to 3 months.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
The Braun Food Processor is available at the Harvey Norman Millenia Walk Flagship Superstore at a great price of $259 (usual price: $349).

This video is brought to you by Harvey Norman, A cook’s Playground!

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