[Something quick and relatively easy to try out this long public holiday weekend!]
I love this condiment! It goes well with my breakfast, I have it spread on my lightly buttered bread. It goes well with plain rice. And absolutely wonderful when you put a dollop of it into your prawn noodle soup! And this is definitely not the usual hei bi hiam because this contains much lesser oil and its the crispy version - my mum's beloved recipe.
Best part is, it's much simpler to cook it than you would think it is!
Ingredients :
100gm dried shrimps (washed)
2 dried chillies (seeded and washed) - add more chillies according to your preferred spicy level
1 yellow ginger (about the size of your pinkie)
2 shallots
3/4 tsp belachan paste
1.5 tbsp of cooking oil
1 tbsp sugar
Method :
- Grind the chillis, yellow ginger, shallots and belachan into a paste. Set aside.
- Separately, grind the dried shrimps till semi fine.
- Heat up the oil in wok.
- Fry the paste till fragrant and add the shrimps, mixing them together on medium heat.
- Keep frying till it turns brownish. It took me about 15-20 minutes of cooking time. Do watch the fire as it may char pretty quickly if left unattended.
- Before turning off the fire, drizzle the sugar into the dish and give a final mix.
- Leave it to cool before storing it in your container.
- This would last you about a week if stored in room temperature. Or keep it in the fridge if you want to keep it for longer.
100gm dried shrimps (washed)
2 dried chillies (seeded and washed) - add more chillies according to your preferred spicy level
1 yellow ginger (about the size of your pinkie)
2 shallots
3/4 tsp belachan paste
1.5 tbsp of cooking oil
1 tbsp sugar
Method :
- Grind the chillis, yellow ginger, shallots and belachan into a paste. Set aside.
- Separately, grind the dried shrimps till semi fine.
- Heat up the oil in wok.
- Fry the paste till fragrant and add the shrimps, mixing them together on medium heat.
- Keep frying till it turns brownish. It took me about 15-20 minutes of cooking time. Do watch the fire as it may char pretty quickly if left unattended.
- Before turning off the fire, drizzle the sugar into the dish and give a final mix.
- Leave it to cool before storing it in your container.
- This would last you about a week if stored in room temperature. Or keep it in the fridge if you want to keep it for longer.
May I interest you to a different hei bi hiam recipe?
My friend Diana of The Domestic Goddess Wannabe has another version for you to try!
My friend Diana of The Domestic Goddess Wannabe has another version for you to try!
Linking up with :
Oh My Goodness! I want some of those hei bi hiam!!!
ReplyDeleteNice! I think DinoPapa will love this =)
ReplyDelete