{"id":5345,"date":"2026-10-07T00:37:13","date_gmt":"2026-10-07T00:37:13","guid":{"rendered":"https:\/\/sslbelacan.com\/?page_id=5345"},"modified":"2026-10-07T00:58:03","modified_gmt":"2026-10-07T00:58:03","slug":"diana-chans-sambal-hae-bee-spicy-crispy-dried-shrimp","status":"publish","type":"page","link":"https:\/\/sslbelacan.com\/cn\/diana-chans-sambal-hae-bee-spicy-crispy-dried-shrimp\/","title":{"rendered":"Diana Chan\u2019s Sambal Hae Bee (Spicy Crispy Dried Shrimp)"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"5345\" class=\"elementor elementor-5345\">\n\t\t\t\t<div class=\"elementor-element elementor-element-70b196e e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"70b196e\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t<div class=\"elementor-element elementor-element-f77fafc e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-child\" data-id=\"f77fafc\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t<div class=\"elementor-element elementor-element-b88ff83 e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-child\" data-id=\"b88ff83\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5b75fd3 elementor-widget elementor-widget-heading\" data-id=\"5b75fd3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Sambal Hae Bee Recipe (Hae Bee Hiam) \u2013 Diana Chan\u2019s Signature Nyonya Sambal<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d63c20c elementor-widget elementor-widget-image\" data-id=\"d63c20c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"667\" height=\"1000\" src=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/10\/sslbelacan-sambal-hae-bee-1.webp\" class=\"attachment-large size-large wp-image-5351\" alt=\"\" srcset=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/10\/sslbelacan-sambal-hae-bee-1.webp 667w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/10\/sslbelacan-sambal-hae-bee-1-200x300.webp 200w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/10\/sslbelacan-sambal-hae-bee-1-8x12.webp 8w\" sizes=\"(max-width: 667px) 100vw, 667px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-e7f264c e-con-full elementor-hidden-desktop elementor-hidden-tablet e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-child\" data-id=\"e7f264c\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-472594a elementor-widget elementor-widget-text-editor\" data-id=\"472594a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A balanced, fiery, and deeply savory condiment-irresistible over warm white<br \/>rice or spread thickly on warm buttered bread.<\/p><p>Prep Time: 30 mins<br \/>Cook Time: 25 mins<br \/>Yield: 1 medium jar<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4dad811 elementor-widget elementor-widget-heading\" data-id=\"4dad811\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u539f\u6599<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-466f9fe elementor-widget elementor-widget-text-editor\" data-id=\"466f9fe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><strong>200 g dried baby shrimp (hae bee)<\/strong> &#8211; soaked in warm water for 25-30 minutes, rinsed, and drained thoroughly<\/li><li><strong>3-4 tsp SSL Belacan<\/strong> &#8211; toasted in a dry pan until fragrant<\/li><li><strong>Neutral cooking oil<\/strong> (for frying)<\/li><li><strong>40 g tamarind pur\u00e9e<\/strong> (asam jawa)<\/li><li><strong>35-40 g sugar<\/strong> (adjust to taste)<\/li><li><strong>10 g makrut (kaffir)<\/strong> <strong>lime leaves<\/strong> &#8211; very finely shredded<\/li><li><strong>\u76d0<\/strong>, to taste<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-ffdf8e5 e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-child\" data-id=\"ffdf8e5\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3b70648 elementor-widget elementor-widget-heading\" data-id=\"3b70648\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u8bf4\u660e\uff1a<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9e8bb9d elementor-widget elementor-widget-text-editor\" data-id=\"9e8bb9d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ol><li><strong>Pulse the Shrimp:<\/strong> Place the soaked, well-drained dried shrimp into a food processor. Pulse until coarsely chopped so it maintains a flaky, chewy bite (avoid blitzing into powder).<\/li><li><strong>Blend the Rempah:<\/strong> Blend the shallots, garlic, chillies, lemongrass, galangal, fresh turmeric, and toasted SSL Belacan with 1-2 tablespoons of oil until smooth.<\/li><li><strong>Tumis (Saute):<\/strong> Heat oil in a wok over medium heat. Saute the spice paste for 4 to 5 minutes until fragrant, glossy, and the oil separates<br \/>(pecah minyak).<\/li><li><strong>Fry the Shrimp:<\/strong> Add the minced dried shrimp. Cook over medium-low heat for 10 to 12 minutes, stirring continuously, until the moisture cooks off and the shrimp turns golden, crumbly, and fragrant.<\/li><li><strong>Season &amp; Infuse:<\/strong> Stir in the tamarind puree, sugar, and salt. Add the shredded lime leaves and toss for another 2 minutes until aromatic. Let cool and store in a clean glass jar.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-e79a959 e-con-full elementor-hidden-mobile e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-child\" data-id=\"e79a959\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-73d582a elementor-widget elementor-widget-text-editor\" data-id=\"73d582a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A balanced, fiery, and deeply savory condiment-irresistible over warm white<br \/>rice or spread thickly on warm buttered bread.<\/p><p>Prep Time: 30 mins<br \/>Cook Time: 25 mins<br \/>Yield: 1 medium jar<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-52ae227 elementor-widget elementor-widget-heading\" data-id=\"52ae227\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u539f\u6599<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d4b8935 elementor-widget elementor-widget-text-editor\" data-id=\"d4b8935\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><strong>200 g dried baby shrimp (hae bee)<\/strong> &#8211; soaked in warm water for 25-30 minutes, rinsed, and drained thoroughly<\/li><li><strong>3-4 tsp SSL Belacan<\/strong> &#8211; toasted in a dry pan until fragrant<\/li><li><strong>Neutral cooking oil<\/strong> (for frying)<\/li><li><strong>40 g tamarind pur\u00e9e<\/strong> (asam jawa)<\/li><li><strong>35-40 g sugar<\/strong> (adjust to taste)<\/li><li><strong>10 g makrut (kaffir)<\/strong> <strong>lime leaves<\/strong> &#8211; very finely shredded<\/li><li><strong>\u76d0<\/strong>, to taste<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5106b7d elementor-widget elementor-widget-heading\" data-id=\"5106b7d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Spice Paste (Rempah):<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4d6f8ea elementor-widget elementor-widget-text-editor\" data-id=\"4d6f8ea\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><strong> 100 g Asian shallots<\/strong> &amp; <strong>30 g garlic cloves<\/strong><\/li><li><strong>10 g dried chillies<\/strong> (stemmed, deseeded, softened in warm water)<\/li><li><strong>30 g fresh long red chillies<\/strong><\/li><li><strong>50 g lemongrass<\/strong> (white inner stalk only, sliced)<\/li><li><strong>30 g fresh galangal<\/strong> &amp; <strong>10 g fresh turmeric<\/strong><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Sambal Hae Bee Recipe (Hae Bee Hiam) \u2013 Diana Chan\u2019s Signature Nyonya Sambal A balanced, fiery, and deeply savory condiment-irresistible over warm white rice or spread thickly on warm buttered bread. Prep Time: 30 mins Cook Time: 25 mins Yield: 1 medium jar Ingredients 200 g dried baby shrimp (hae bee) &#8211; soaked in warm water for 25-30 minutes, rinsed, and drained thoroughly 3-4 tsp SSL Belacan &#8211; toasted in a dry pan until fragrant Neutral cooking oil (for frying) 40 g tamarind pur\u00e9e (asam jawa) 35-40 g sugar (adjust to taste) 10 g makrut (kaffir) lime leaves &#8211; very finely shredded Salt, to taste Instruction Pulse the Shrimp: Place the soaked, well-drained dried shrimp into a food processor. Pulse until coarsely chopped so it maintains a flaky, chewy bite (avoid blitzing into powder). Blend the Rempah: Blend the shallots, garlic, chillies, lemongrass, galangal, fresh turmeric, and toasted SSL Belacan with 1-2 tablespoons of oil until smooth. Tumis (Saute): Heat oil in a wok over medium heat. Saute the spice paste for 4 to 5 minutes until fragrant, glossy, and the oil separates (pecah minyak). Fry the Shrimp: Add the minced dried shrimp. Cook over medium-low heat for 10 to 12 minutes, stirring continuously, until the moisture cooks off and the shrimp turns golden, crumbly, and fragrant. Season &amp; Infuse: Stir in the tamarind puree, sugar, and salt. Add the shredded lime leaves and toss for another 2 minutes until aromatic. Let cool and store in a clean glass jar. A balanced, fiery, and deeply savory condiment-irresistible over warm white rice or spread thickly on warm buttered bread. Prep Time: 30 mins Cook Time: 25 mins Yield: 1 medium jar Ingredients 200 g dried baby shrimp (hae bee) &#8211; soaked in warm water for 25-30 minutes, rinsed, and drained thoroughly 3-4 tsp SSL Belacan &#8211; toasted in a dry pan until fragrant Neutral cooking oil (for frying) 40 g tamarind pur\u00e9e (asam jawa) 35-40 g sugar (adjust to taste) 10 g makrut (kaffir) lime leaves &#8211; very finely shredded Salt, to taste Spice Paste (Rempah): 100 g Asian shallots &amp; 30 g garlic cloves 10 g dried chillies (stemmed, deseeded, softened in warm water) 30 g fresh long red chillies 50 g lemongrass (white inner stalk only, sliced) 30 g fresh galangal &amp; 10 g fresh turmeric<\/p>","protected":false},"author":1,"featured_media":5351,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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with the Yoast SEO Premium plugin v20.11 (Yoast SEO v20.11) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sambal Hae Bee Recipe by Diana Chan | Hae Bee Hiam with SSL Belacan<\/title>\n<meta name=\"description\" content=\"Discover Diana Chan\u2019s Sambal Hae Bee recipe, also known as Hae Bee Hiam \u2014 a fiery Nyonya dried shrimp sambal made with SSL Belacan, chillies and aromatic spices.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sslbelacan.com\/cn\/diana-chans-sambal-hae-bee-spicy-crispy-dried-shrimp\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Diana Chan\u2019s Sambal Hae Bee (Spicy Crispy Dried Shrimp)\" \/>\n<meta property=\"og:description\" content=\"Discover Diana Chan\u2019s Sambal Hae Bee recipe, also known as Hae Bee Hiam \u2014 a fiery 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