Why i give this nasi lemak with the name of Chinese style of nasi lemak? This is because this type of nasi lemak is selling by Chinese hawkers, i use to buy this nasi lemak for breakfast. They add Hae Bee Shung (Spicy dried shrimps sambal) instead the normal chili sambal.
When I see Noob Cook prepared her Hae Bee Hiam, and it remind me to try to cook this Chinese style of Nasi Lemak at home.
Usually the Chinese hawker packed this nasi lemak using the old newspaper and a piece of plastic sheet...
They also add a type of soft shell shrimps (we call it as white shrimps (Pai Hae), you can eat the whole shrimp together with the shell. Just stir fry with little chili paste and season with salt.
Use small dried shrimps 虾米 for this fragrant and nice Hae Bee Shung (spicy dried shrimps sambal)
Hae Bee Shung (Spicy dried shrimps sambal)
(originated by Sonia aka Nasi Lemak Lover)
100g dried shrimps虾米, soak for 5mins
2-3tbsp Home-made chili paste
2 garlic, chopped finely
3 shallots, chopped finely
1tsp sugar or to taste
1tsp light soy sauce or to taste
5tbsp cooking oil
1. Use a mortar and pestle to pound the dried shrimps till finely.
2. Heat oil in a clean wok, sauté chopped garlic and shallots till fragrant.
3. Add in home-made chili paste, mix well. (If you are not using home-made chili paste which have cooked for long hour, then you need to sauté chili paste for longer time ,maybe 15mins or more)
4. Add in dried shrimp paste, season to taste with sugar and soy sauce (I do not add salt because the dried shrimps already salty).
5.Keep frying the shrimp paste until dry and fragrant . It takes about 10-15 mins.
My note- Try to use a mortar and pestle to pound the dried shrimps, this will give a better fluffy texture.
Serve Hae Bee Shung with coconut rice, hard-boiled eggs, deep fried ikan bilis (anchovies) and also replaced normal cucumber with long bean, just stir fry it with chili paste and season with salt.
Happy Cooking !!