This is a really simplified version of the haebi hiam. It uses just regular ingredients from the pantry. I had just recalled how my mum did it, and did accordingly. I am not sure how people do it. It tastes right for me, and that’s how it should taste to me. 🙂
Every family probably has a different recipe, and this is ours.
5 clove garlic
15 big chillies
10 small chillies
1 knob of belachan
3 handfuls of dried prawns or ??
3 Tbsp Sugar (any kind)
2 Tbsp Cooking Oil
- Soak the dried prawns for 15 minutes to 30 minutes in warm water.
- Grind all of the spice paste.
- Pound the dried prawns till they are fluffy.
- Heat up the oil to medium and add the spice paste. Cook until the oil exudes.
- Add the dried prawns and then the sugar.
- Stir through and cook until it resembles floss and dried.
- It can be stored in the refrigerator for 2 weeks.
What can you use this haebi hiam for?
- With bread as in the feature photo.
- With popiah skin and it becomes a Chinese New Year goody snack.
- In steamed buns
- In bamboo leaves rice dumplings
- As toppings for steamed or stir fried geen vegetables, from beans to asparagus or fried bean curd
- In puff pastries
- As toppings for breads
- Just eat it between two slices of bread and a slice of cheese! Yum!
… You get the drift, and there are endless ways to use this. 🙂