From clockwise – onion, dried chillies, tamarind pulp, lemongrass, dried shirmps, tumeric and kaffir lime leaves
I already have a recipe for sambal hairbee in my other food blog. So, I shall not repeat the recipe again because I used almost the same things today. The ingredients are as above except for the belacan powder, sugar and some fish sauce.
I bought 300 grams (8 taels) of local dried shrimps which costs RM12. This is the reason why you hardly can find any economy rice stalls selling sambal hairbee as a dish. Dried shrimps are expensive.
What I did was to blend all the herbs etc with the tamarind juice (made with the pulp mixed with some water). I use a grinder to grind 70% of the dried shrimps till fine. You may use a mortar to pound them too. I intentionally left 30% of the shrimps intact because it is nice to chew on the shrimps. Remember to soak the dried shrimps till they aren’t no longer salty.
The brownish blob in the cupcake paper is the tamarind. Use a generous amount of tamarind so that the sourness balances well with the dried shrimps. With the right combination of sugar, this dish is the most versatile thing. You can eat it with white rice, as sandwich fillings and with the addition of some water and vegetables like okra, four angle beans, petai and etc, it will be another dish on its own. Sprinkle some on your instant noodle and it tastes really good too. 😛
The recipe yields a very huge portion but this can be kept in the freezer. I have separated my portion into four containers and these can be stored for a few weeks. I just need to heat it thoroughly in the microwave oven.