Sambal Hairbee V. 3.0

I had posted twice about making dried shrimps sambal, the nyonya dish. You can find the recipe on Food Haven and also another post on Best Recipe. However, each time I do, I usually missed out one or two ingredients. The finished result is still as good so my conclusion is – It doesn’t really matter how you do it, it still turns out great.

For this Version 3.0, I omitted lemon grass and use fresh tumeric instead. Instead of shallots, I only use two large onions.

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I blended the onions with tumeric in the blender which makes everything a breeze.

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I love tumeric but hates the sticky sap that makes everything yellow for days.

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Use only the best dried shrimps. These are local Malaysian products, a lot more expensive than imports. Normally, the local ones are paler in colours and they have less shells. Good dried shrimps should smell plesant without reeking of fishy smell.

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When I used blender to grind the herbs and spices, I need to add water. So, to remove the water from the paste, I normally put them in the wok to ‘dry’ first, i.e. to let the water evaporate first before I added oil. As I had mentioned in the two posts, I like to blend part of the dried shrimps and leave part of them whole. This way, you get some very nice mixture of whole shrimps and grounded ones.

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Due to the chore of blending and the slow stir frying, I normally make a large portion of the sambal hairbee and store them into individual containers.

For the above, I added belacan, cili boh (chili paste), lots of tamarind juice and sugar to make it really delicious. I used some of them to fry vegetables, add to instant noodles, use as sandwich fillings and fry rice too.

Have a good weekend to all!

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

10 thoughts on “Sambal Hairbee V. 3.0

    terence

    (June 15, 2007 - 8:37 pm)

    Got use tripod for camera or not. Bwahaha!!! Enjoy your weekend too.

    Cindy Chin

    (June 16, 2007 - 12:47 am)

    ai yo…. made me hungry already… sambal hebee is a good choice for sandwish….

    hv a pleasant weekend.

    pixen

    (June 16, 2007 - 4:14 am)

    lovely and made me salivating! :'( Thanks for sharing.

    Erina Law

    (June 16, 2007 - 6:21 pm)

    Nice one. Sambal heh bee mooncake again this year? Hehehe

    lyza

    (June 16, 2007 - 7:15 pm)

    I have never thot of “drying” the blended ingredients b4 pouring the oil in. Clever eh!!! Must trylah … I wonder what difference it makes …… coz I usually chuck in everythin’ into the oil and let it do it’s biz in there whilst spluttering all over the kitchen wall, floor, your face, hands and all… 😀

    ironeaters

    (June 16, 2007 - 10:02 pm)

    the sambal hairbee looks so good..

    Rosa

    (June 18, 2007 - 9:37 pm)

    A nice sambal! I also hate the sticky sap of turmeric ;-P…

    Athene

    (June 20, 2007 - 10:30 am)

    lilian, you could try whizzing the ingredients using half water and half oil or if you have a blender with powerful blades, use only oil. This will cut the ‘drying’ time tremendously & help to chop the chilli seeds real fine. And the end product tends to be more fragrant too this way.

    Leemei Tan

    (June 20, 2007 - 5:47 pm)

    Looks delicious!

    Mama Bok

    (June 21, 2007 - 1:50 pm)

    I want some too..!!

Comments are closed.