The Forbidden Truth About Baking Recipes Revealed By An Old Pro
I first learnt about Hae Bee Hiam cookie from a dear friend WH last CNY; he told me that it's totally yummy and addictive. The precise measurement of the cookies for sale is large and is available in a big tin. The sampling cookie was about 20 cents dimension stored in little glass jars and i quite liked such pop size cookies. It was crunchy, spicy and salty. So I researched the internet for recipes on each hae bee hiam and cookies and bookmarked a number of to strive. Not unhealthy. Initially needed to purchase a jar, however those have been for sampling only! Probably I may try baking them myself? Nay, not shopping for because I know I will not be able to finish the whole lot. Was fairly curious in regards to the taste since I like salty sweet sort of cookies and so when i chanced upon The Cookie Museum's stall at Takashimaya basement meals corridor, I undoubtedly needed to attempt it. He tried it at this store referred to as The Cookie Museum.
Then last August, Chef Joycelyn Shu performed a demo class on Heirloom Snacks at Shermay's Cooking School and one of many recipes featured was Hae Bee Hiam cookies. I jumped at the chance to attend the class and learnt many ideas from Chef Joycelyn.
The primary half to the cookie was cooking the hae bee hiam. Well, I could buy prepared-made ones from grocery stores and supermarkets however nothing beats homemade right? I'll share more about hae bee hiam below, after the cookie recipe.
Next half is the cookie dough; some recipes on the internet use a straightforward butter cookie methodology, and as for Chef Joycelyn, hers was more of shortbread texture by including corn flour and icing sugar. Her cookies had been very nice at first chunk, however a tad too salty and overwhelming, I discovered myself consuming one piece and could not eat anymore. So I tailored the recipe with references from various sources, examined it a number of times with taste-assessments from some mates as effectively. Haha. WH tried and he favored it. For the previous variations, mates commented that it was not spicy enough, some said it is interesting and particular. Yay!
Anyways, the present model is an improved model, both the cookie dough (slightly shortbread texture which I favor) and hae bee hiam. I quite prefer it, but I assume will continue to tweak the recipe here and there primarily based on suggestions. When I used to be baking the cookie, all the home was full of the mixed aroma of hae bee hiam and butter! Got to keep them in airtight container as soon as they're cooled. They turned mushy fairly quickly after i left them on the baking tray for too long, most likely attributable to our humid weather. Probably reduce the corn flour, or use caster sugar instead of icing sugar. Intoxicating! And the cookie is addictive, stored popping one after one other. Will try for the next batch.
Spicy Dried Shrimp Sambal (Hae Bee Hiam) Cookies
(yields about 138-140 pcs, utilizing 3cm diameter fluted cutter)
Ingredients
- 160g Plain flour
- 50g Corn flour
- 160g Unsalted butter, cubed and slightly softened
- 50g Icing sugar
- 200g Hae Bee Hiam (see recipe beneath)
- 1 & 1/2 tsp Fish sauce
- 1/2 tsp Chilli flakes/powder or Korean Gochugaru
- 1/2 tsp Fine shrimp sauce
- 1/2 tsp Fine salt
- Zest of 1 thai lime and 2 small lime
Steps
1. Sift plain flour and corn flour collectively. Line baking tray with Silpat mat or parchment paper. Open the top plastic sheet, stamp dough using 3cm flutter cookie cutter and place cookie onto the baking tray. Mix until properly-mixed.
5. Add flour mixture in 2-3 additions, till simply combined. 3. In a mixing bowl, add butter and icing sugar. Set aside.
2. If hae bee hiam is just too chunky, take about 3/4 portion and use a meals chopper to mix till flossy. 6. Divide the dough into 3 portions. 10. Bake the cookies at 160 degree celsius for 12 mins. 9. Work on 1 sheet of dough each time. Once executed, let the cookies cool completely and store them in air-tight container, for up to 2 weeks. Use a rolling pin to roll and flatten the dough into 6mm even thickness dough sheet. 4. Add hae bee hiam, fish sauce, chilli powder, shrimp sauce, salt and lime zest. Beat on medium speed until gentle and fluffy about 3-four mins, stopping to scrap bowl as needed. 7. Place the dough sheets within the fridge to chill for an hour or freezer for 30 mins in order that the dough will be firm sufficient to stamp. Place every portion between 2 sheets of reduce-up clear plastic bags. 8. When ready to bake, preheat oven to 160 diploma celsius on fan mode. For the scraps, collect into dough once more and repeat step 6-7. Repeat till all dough used up.
Ahhh, Hae Bee Hiam or Spicy Dried Shrimp Sambal. I really like munching on hae bee hiam rolls! We ate them with steamed rice, nasi lemak, stir fry it with vegetables and through CNY, wrap it in mini spring roll wrappers and deep fry them. While store-purchased ones are readily out there, many households select to cook their very own and every holds their private concoction handed down from mums to mums. I didn't think much of this condiment which is well taken without any consideration as a result of it's so widespread here in Asian.
While looking on the internet for recipes, I saw many that used dried shrimp, dried/fresh chilli, shallots and garlic which is the typical recipe. Actually I dislike frying rempah at residence, it's a tedious and tiring job! Then I found some recipes which are nonya model, with the addition of more spices like belachan, lemongrass, candlenut, tumeric, kaffir lime leaves... I like the use of aromatic spices especially lemongrass so determined to make use of the nonya version. But what to do, I need to attempt every little thing from scratch (was so tempted to simply purchase a bottle from supermarket to make the cookies!).
The substances include dried shrimp (partly ground), belachan, gula melaka, lemongrass, garlic, shallots, candlenut, small red chilli, kaffir lime leaves, ground tumeric and tamarind water.
For the frying part, oil, tamarind water (tamarind pulp + water), shaved gula melaka and the rempah spice paste (belachan, chilli, garlic, shallot, lemongrass, candlenut, kaffir lime leaves, floor tumeric),
Spicy Dried Shrimp Sambal (Hae Bee Hiam)
Ingredients
- 300g Dried shrimp, rinsed and drained
Tamarind water
Rempah spice paste
- 3/4 tsp Belachan, slightly toasted
- 30 cloves Garlic
- 15 Shallots
- 15 Small purple chilli (discard seeds if favor less spicy)
- 3 stalks Lemongrass, interior tender sections, last 8cm
- three Candlenut
- 3/4 Tbsp Ground tumeric
- 3 Kaffir lime leaves, reduce into tiny items
- 160ml Cooking oil
- 80 Gula Melaka, shaved
1. Grind the dried shrimp using a food processor or electric chopper until partly chunky and partly flossy. 5. Add the tamarind water, mix well. Set aside.
3. Using food processor or electric chopper, grind the garlic, shallots, chilli, lemongrass, candlenut and belachan till they flip into a paste. Then pan-fry (with out oil) for a number of mins till aromatic. 6. Cool the hae bee hiam completely before storing in containers, for up to 3 weeks in fridge or up to 2 months in freezer. Stir and cook till gula melaka is melted. Once oil is heated, add the rempah paste, fry and stir continuously, until rempah changes colour, from orange to reddish and aroma from raw to fragrant. Put aside.
2. Add water to the tamarind pulp, rub the pulp to extract extra flavour. The hae bee hiam remains fairly moist. Then strain to get tamarind water (squeeze pulp to get as much juice as attainable). Then add the dried shrimp and gula melaka. 4. Add cooking oil in a large wok over medium low heat. Add floor tumeric and kaffir lime leaves, mix until nicely-blended.
I divided the hae bee hiam into three portions, every tub about 200g for the hae bee hiam cookie recipe. This batch was a bit chunky and nice to snack by itself however I had to additional grind them for the cookies. Couldn't resist stealing spoonfuls of it :p So addictive! Hubby commented that the tumeric style was too sturdy however I assumed it was okay, would probably scale back the amount subsequent batch.
Then last August, Chef Joycelyn Shu performed a demo class on Heirloom Snacks at Shermay's Cooking School and one of many recipes featured was Hae Bee Hiam cookies. I jumped at the chance to attend the class and learnt many ideas from Chef Joycelyn.
The primary half to the cookie was cooking the hae bee hiam. Well, I could buy prepared-made ones from grocery stores and supermarkets however nothing beats homemade right? I'll share more about hae bee hiam below, after the cookie recipe.
Next half is the cookie dough; some recipes on the internet use a straightforward butter cookie methodology, and as for Chef Joycelyn, hers was more of shortbread texture by including corn flour and icing sugar. Her cookies had been very nice at first chunk, however a tad too salty and overwhelming, I discovered myself consuming one piece and could not eat anymore. So I tailored the recipe with references from various sources, examined it a number of times with taste-assessments from some mates as effectively. Haha. WH tried and he favored it. For the previous variations, mates commented that it was not spicy enough, some said it is interesting and particular. Yay!
Anyways, the present model is an improved model, both the cookie dough (slightly shortbread texture which I favor) and hae bee hiam. I quite prefer it, but I assume will continue to tweak the recipe here and there primarily based on suggestions. When I used to be baking the cookie, all the home was full of the mixed aroma of hae bee hiam and butter! Got to keep them in airtight container as soon as they're cooled. They turned mushy fairly quickly after i left them on the baking tray for too long, most likely attributable to our humid weather. Probably reduce the corn flour, or use caster sugar instead of icing sugar. Intoxicating! And the cookie is addictive, stored popping one after one other. Will try for the next batch.
Spicy Dried Shrimp Sambal (Hae Bee Hiam) Cookies
(yields about 138-140 pcs, utilizing 3cm diameter fluted cutter)
Ingredients
- 160g Plain flour
- 50g Corn flour
- 160g Unsalted butter, cubed and slightly softened
- 50g Icing sugar
- 200g Hae Bee Hiam (see recipe beneath)
- 1 & 1/2 tsp Fish sauce
- 1/2 tsp Chilli flakes/powder or Korean Gochugaru
- 1/2 tsp Fine shrimp sauce
- 1/2 tsp Fine salt
- Zest of 1 thai lime and 2 small lime
Steps
1. Sift plain flour and corn flour collectively. Line baking tray with Silpat mat or parchment paper. Open the top plastic sheet, stamp dough using 3cm flutter cookie cutter and place cookie onto the baking tray. Mix until properly-mixed.
5. Add flour mixture in 2-3 additions, till simply combined. 3. In a mixing bowl, add butter and icing sugar. Set aside.
2. If hae bee hiam is just too chunky, take about 3/4 portion and use a meals chopper to mix till flossy. 6. Divide the dough into 3 portions. 10. Bake the cookies at 160 degree celsius for 12 mins. 9. Work on 1 sheet of dough each time. Once executed, let the cookies cool completely and store them in air-tight container, for up to 2 weeks. Use a rolling pin to roll and flatten the dough into 6mm even thickness dough sheet. 4. Add hae bee hiam, fish sauce, chilli powder, shrimp sauce, salt and lime zest. Beat on medium speed until gentle and fluffy about 3-four mins, stopping to scrap bowl as needed. 7. Place the dough sheets within the fridge to chill for an hour or freezer for 30 mins in order that the dough will be firm sufficient to stamp. Place every portion between 2 sheets of reduce-up clear plastic bags. 8. When ready to bake, preheat oven to 160 diploma celsius on fan mode. For the scraps, collect into dough once more and repeat step 6-7. Repeat till all dough used up.
Ahhh, Hae Bee Hiam or Spicy Dried Shrimp Sambal. I really like munching on hae bee hiam rolls! We ate them with steamed rice, nasi lemak, stir fry it with vegetables and through CNY, wrap it in mini spring roll wrappers and deep fry them. While store-purchased ones are readily out there, many households select to cook their very own and every holds their private concoction handed down from mums to mums. I didn't think much of this condiment which is well taken without any consideration as a result of it's so widespread here in Asian.
While looking on the internet for recipes, I saw many that used dried shrimp, dried/fresh chilli, shallots and garlic which is the typical recipe. Actually I dislike frying rempah at residence, it's a tedious and tiring job! Then I found some recipes which are nonya model, with the addition of more spices like belachan, lemongrass, candlenut, tumeric, kaffir lime leaves... I like the use of aromatic spices especially lemongrass so determined to make use of the nonya version. But what to do, I need to attempt every little thing from scratch (was so tempted to simply purchase a bottle from supermarket to make the cookies!).
The substances include dried shrimp (partly ground), belachan, gula melaka, lemongrass, garlic, shallots, candlenut, small red chilli, kaffir lime leaves, ground tumeric and tamarind water.
For the frying part, oil, tamarind water (tamarind pulp + water), shaved gula melaka and the rempah spice paste (belachan, chilli, garlic, shallot, lemongrass, candlenut, kaffir lime leaves, floor tumeric),
Spicy Dried Shrimp Sambal (Hae Bee Hiam)
(Yields about 615g)
Ingredients
- 300g Dried shrimp, rinsed and drained
Tamarind water
- 50g Tamarind pulp
- 80ml Water
Rempah spice paste
- 3/4 tsp Belachan, slightly toasted
- 30 cloves Garlic
- 15 Shallots
- 15 Small purple chilli (discard seeds if favor less spicy)
- 3 stalks Lemongrass, interior tender sections, last 8cm
- three Candlenut
- 3/4 Tbsp Ground tumeric
- 3 Kaffir lime leaves, reduce into tiny items
- 160ml Cooking oil
- 80 Gula Melaka, shaved
1. Grind the dried shrimp using a food processor or electric chopper until partly chunky and partly flossy. 5. Add the tamarind water, mix well. Set aside.
3. Using food processor or electric chopper, grind the garlic, shallots, chilli, lemongrass, candlenut and belachan till they flip into a paste. Then pan-fry (with out oil) for a number of mins till aromatic. 6. Cool the hae bee hiam completely before storing in containers, for up to 3 weeks in fridge or up to 2 months in freezer. Stir and cook till gula melaka is melted. Once oil is heated, add the rempah paste, fry and stir continuously, until rempah changes colour, from orange to reddish and aroma from raw to fragrant. Put aside.
2. Add water to the tamarind pulp, rub the pulp to extract extra flavour. The hae bee hiam remains fairly moist. Then strain to get tamarind water (squeeze pulp to get as much juice as attainable). Then add the dried shrimp and gula melaka. 4. Add cooking oil in a large wok over medium low heat. Add floor tumeric and kaffir lime leaves, mix until nicely-blended.
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