Hae Bee hiam 虾米香

Introduction/介绍:

Hae Bee Hiam, or Spicy Dried Prawn Sambal, is a quintessential condiment in Southeast Asian cuisine, renowned for its fiery heat and delightful umami flavors. This versatile and flavorful paste can be used in various dishes to elevate their taste. Here, we’ll guide you through creating your own homemade Hae Bee Hiam.

虾米辣椒酱，又称Spicy Dried Prawn Sambal（虾米辣椒酱），是东南亚烹饪不可或缺的调味品，以其火辣的味道和令人陶醉的鲜味而闻名。这款多才多艺且美味的糊状酱料可用于各种菜肴，提升它们的口感。在这里，我们将为您提供制作自制虾米辣椒酱的详细步骤。

Ingredients/材料:

40g Dried Chili 辣椒干
350g Hot Water 热水
40g Tamarind 阿参（酸子）
100g Hot Water 热水
80g Dried Shrimp 虾米
15g Garlic 蒜米
30g Onion 洋葱
20g Belacan 峇拉煎
30g Oil 油
10g Oil 油
25g Sugar 糖

Instructions/步骤:

Soak 40g Dried Chili in 350g Hot Water for 30 Minutes
- 将40克辣椒干倒入350克热水中浸泡30分钟。
Soak 40g Tamarind in 100ml Hot Water for 10 Minutes and Sieve to Get Tamarind Juice
- 将40克阿参（酸子）倒入100毫升热水中浸泡10分钟，然后过滤以获取阿参汁。
Blend 80g Dried Shrimp for 2-3 Minutes in a Blender. Remove and Set Aside
- 将80克虾米放入搅拌机中搅拌2-3分钟，然后取出备用。
Put 15g Garlic, 30g Onion, 20g Belacan, Soaked Chili, and Tamarind Juice in the Blender and Blend Until Smooth (Takes About 5-7 Minutes)
- 将15克蒜米、30克洋葱、20克峇拉煎、浸泡好的辣椒干以及阿参汁放入搅拌机中，搅拌至顺滑糊状（大约需要5-7分钟）。
Heat Up the Pan and Add 30g Oil. Add in Blended Dried Shrimp and Stir-Fry Until Fragrant. Remove from the Pan (Using an Induction Cooker at 1000 Watts, Around 3-5 Minutes)
- 加热锅，加入30克油。加入搅拌好的虾米，炒香，然后从锅中取出（在1000瓦的电磁炉上，大约需要3-5分钟）。
Using the Same Pan, Add in the Blended Chili Paste and 10g Oil. Stir-Fry for 5-7 Minutes
- 在同一锅中加入搅拌好的辣椒糊和10克油，翻炒5-7分钟。
Add in Fried Dried Shrimp and Sugar, and Continue to Stir-Fry Over Low Heat Until It Dries Up
- 加入炸好的虾米和糖，然后继续小火翻炒，直到变干。
Need to Keep Stirring to Prevent Burning at the Bottom. Shrimp Sambal Is Done When the Color Turns Dark Red.
- 为防止底部烧焦，必须不断搅拌。虾米辣椒酱在颜色变成深红色时完成。

Video

The Story and History of Hae Bee Hiam – Spicy Dried Prawn Sambal

Hae Bee Hiam, also known as Spicy Dried Prawn Sambal, is a beloved and iconic condiment with a rich history that weaves through the diverse culinary tapestry of Southeast Asia. Its origins are deeply rooted in tradition, and its journey reflects the vibrant food culture of the region.

The Origins: The story of Hae Bee Hiam begins in the cultural melting pot of Southeast Asia, where various culinary influences from China, Malaysia, Indonesia, and beyond converged over centuries. Dried prawns, a staple ingredient in many Southeast Asian cuisines, played a central role in the creation of this fiery delight. These dried prawns were ground and expertly mixed with an array of aromatic herbs and spices, including dried chili, garlic, tamarind, and belacan (shrimp paste). The result was a spicy, flavorful paste that would soon become a culinary gem.

Cultural Significance: Hae Bee Hiam holds a special place in the hearts and kitchens of many families across Malaysia, Singapore, Indonesia, and other Southeast Asian countries. It is more than just a condiment; it’s a symbol of tradition and togetherness. It’s a dish often prepared during festive occasions, family gatherings, and significant cultural celebrations. The act of preparing and sharing Hae Bee Hiam is a cherished tradition that brings people together.

Evolution and Versatility: Over the years, Hae Bee Hiam has evolved to cater to changing tastes and preferences. While the core ingredients remain the same, variations in recipes have emerged, showcasing the adaptability of this condiment. Whether used as a dipping sauce, a marinade for grilled meats, or a flavorful addition to dishes like Nasi Lemak and Hainanese Chicken Rice, Hae Bee Hiam has proven its versatility and ability to enhance a wide range of dishes.

Conclusion: The journey of Hae Bee Hiam, from its humble beginnings to becoming a beloved culinary icon, exemplifies the ever-evolving and harmonious nature of Southeast Asian cuisine. It’s a testament to the region’s culinary diversity and the enduring appeal of a dish that continues to delight palates and bring people together.

虾米辣椒酱（虾米香）的故事与历史

虾米辣椒酱，又称Spicy Dried Prawn Sambal（虾米辣椒酱），是一款备受喜爱和标志性的调味品，拥有丰富的历史，贯穿东南亚多元的烹饪世界。其起源深深植根于传统，并其历程反映了这一地区充满活力的食品文化。

起源: 虾米辣椒酱的故事始于东南亚的文化大熔炉，各种烹饪影响来自中国、马来西亚、印尼等地，在数个世纪中交融在一起。干虾米是许多东南亚菜肴的主要成分，起着创造这款辛辣佳肴的核心作用。这些干虾米被磨碎并与多种芳香草药和香料混合，包括辣椒、大蒜、阿参（酸子）和峇拉煎（虾酱）。结果是一种辛辣美味的糊状酱料，很快成为了烹饪的珍宝。

文化意义: 虾米辣椒酱在马来西亚、新加坡、印尼和其他东南亚国家的许多家庭中占据特殊地位。它不仅仅是一种调味品，更是传统和团结的象征。它通常在节庆场合、家庭聚会和重要的文化庆典期间制作。制备和分享虾米辣椒酱是一项珍贵的传统，将人们聚在一起。

演变和多样性: 多年来，虾米辣椒酱已经发展，以迎合不断变化的口味和偏好。尽管核心成分保持不变，但食谱的变化已经出现，展示了这款调味品的适应性。无论是用作辛辣蘸酱、烤肉的腌料还是作为马来椰浆饭（Nasi Lemak）和海南鸡饭（Hainanese Chicken Rice）等菜肴的美味添加剂，虾米辣椒酱都已经证明了其多功能性和增强各种菜肴的能力。

结语: 虾米辣椒酱的历程，从其不起眼的开端到成为备受喜爱的烹饪象征，展示了东南亚烹饪的不断演变和和谐特性。这是该地区多元的烹饪的明证，以及一道继续取悦味蕾并将人们聚集在一起的菜肴。

Hae Bee Hiam Recipe – Spicy Dried Prawn Sambal 虾米辣椒酱（虾米香)