mmm ni resepi yg cik Jah try semalam ....
Ingredients:
- 300g dried prawns (udang kering) - di tumbuk
BLEND
- 10 or more shallots (bawang kecik)
- 5 pips garlic (Bawang putih)
- 10 seedless dried chillies (cili kering-ikut pedas)
- 4 cm fresh young turmeric (kunyit)
- 4 stalk lemon grass (serai)
- 2 tsp shrimp paste (belacan)
- 3cm galangal (lengkuas)
- 2 tsp tamarind paste (assam jawa)
- 5 kaffir lime leaf (daun limau purut)
- 16 tbsp cooking oil
- sugar and salt to taste
Preparations:
1. Soak dried prawns 10 to 15 minutes. Drain while keeping the water. Pound coarsely and keep a side.
Dissolve asam jawa paste in 1\2 rice bowl of the water. Discard seeds and
strain. Keep aside.
2. Soak dried chillies in warm water, remove and pound with kunyit, fresh chillies, serai. Add shallots, garlic, belacan, and re-pound until fairly fine.
3. Shred daun limau purut to fine and keep a side.
Method:
1. Heat frying pan. Add oil. Then lower the heat.
2. Add pounded ingredients (Belacan, serai, chillies, kunyit, etc) and stir until fragrant and until the ingredients sinks to the bottom of the oil (pecah minyak sikit la ... )
3. Add pounded dried prawns and asam jawa juice. Stir until moist to your taste, or until dry.
4. When ready, mix daun limau purut when heh bee is cool.
Tips:
*You can also use a food processor to replace the pounding.
*If you are going to serve the sambal heh bee with rice, it's nicer if you fry until it is dry. But if you are using it as filling (for buns, springrolls and etc) a moist version of the sambal heh bee is more suitable.
*Store extras or leftovers in the fridge/freezer up to 3 months. If you are planning to freeze the extras, freeze the moist version of the Sambal Heh Bee. Re-fry them when you want to eat for more fragrance.
~ It'S OnLy Me ~
Sambal Heh Bee
The Sambal Heh Bee (Dried Prawn Sambal)
- 300g dried prawns (udang kering) - di tumbuk
BLEND
- 10 or more shallots (bawang kecik)
- 5 pips garlic (Bawang putih)
- 10 seedless dried chillies (cili kering-ikut pedas)
- 4 cm fresh young turmeric (kunyit)
- 4 stalk lemon grass (serai)
- 2 tsp shrimp paste (belacan)
- 3cm galangal (lengkuas)
- 2 tsp tamarind paste (assam jawa)
- 5 kaffir lime leaf (daun limau purut)
- 16 tbsp cooking oil
- sugar and salt to taste
Preparations:
1. Soak dried prawns 10 to 15 minutes. Drain while keeping the water. Pound coarsely and keep a side.
Dissolve asam jawa paste in 1\2 rice bowl of the water. Discard seeds and
strain. Keep aside.2. Soak dried chillies in warm water, remove and pound with kunyit, fresh chillies, serai. Add shallots, garlic, belacan, and re-pound until fairly fine.
3. Shred daun limau purut to fine and keep a side.
Method:
1. Heat frying pan. Add oil. Then lower the heat.
2. Add pounded ingredients (Belacan, serai, chillies, kunyit, etc) and stir until fragrant and until the ingredients sinks to the bottom of the oil (pecah minyak sikit la ... )
3. Add pounded dried prawns and asam jawa juice. Stir until moist to your taste, or until dry.
4. When ready, mix daun limau purut when heh bee is cool.
Tips:
*You can also use a food processor to replace the pounding.
*If you are going to serve the sambal heh bee with rice, it's nicer if you fry until it is dry. But if you are using it as filling (for buns, springrolls and etc) a moist version of the sambal heh bee is more suitable.
*Store extras or leftovers in the fridge/freezer up to 3 months. If you are planning to freeze the extras, freeze the moist version of the Sambal Heh Bee. Re-fry them when you want to eat for more fragrance.
~ It'S OnLy Me ~
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