Hae Bee Hiam (Nonya style)

This year's Chinese New Year seems to be my most free period. For usual years, I will be busy baking CNY goodies for my family members. However, this year, I have decided not so, as my sisters didn't want to eat any, and I'm also cutting down on snacks consumption.

Since I have the luxury of time, I have decided to make Hae Bee Hiam, which can compliment any foods. After making, I realised it was not a difficult process, I should have done this long ago!

This version of Hae Bee Hiam taste good. With the addition of kaffir leaves, it made the taste very fragrant. It's almost like "tom yam" taste. My learning point is, I had fry the hae bee a bit too long and made it slightly harder, not so chewy. Otherwise, the taste was good.

Hae Bee Hiam, adapted from The MeatMen

300g Dried shrimp, rinsed and dry
6 Kaffir lime leaves, finely sliced
2 tbsp Sugar
Cooking oil

Rempah paste:
25 Shallots
6 cloves Garlic
3 Fresh chilli buddies, sliced
11 Dried chillies, soaked till soft and cut
4 Lemongrass, only the bulb is used, cut small
5 pieces Candlenuts
15g Toasted belacan powder (I cut and toast it lightly in a small pan over low heat)


Method:
1. Pulse 300g dried shrimp till coarsely ground, with small bits of dried shrimps.
2. Dry fry the shrimps in a wok till fragrant. Set aside.
3. Blend rempah ingredients in a food processor into fine paste.
4. Heat cooking oil in wok. Approximately 6tbsp.
5. Add in the blended rempah paste. At this point, it will splatter. Stir continuously.

6. Fry till fragrant and until the oil gets absorbed into the rempah, and until quite dry.
7. Add in the coarsely ground shrimp.
8. Continue to stir fry till well combined.
9. Add in sugar now and stir well.
10. Add in the finely sliced kaffir lime leaves.
11. Fry till the Hae Bee Hiam texture is crumbly.
12. Do not cook too long as Hae Bee Hiam will become dry and hard.
13. Leave to cool before bottling.