“Heh Bi” means dried shrimp and “Hiam” means spicy in Fujian.
This dish is a twice-cooked spicy pork dish with dried shrimp and pandan leaves. Pandan leaves are from a tropical plant that has very sweet smelling leaves. They are use to flavor many South East Asian dessert and Peranankan dishes. They can be likened to Vanilla beans or having very similar usage as vanilla flavoring.
I grew up eating a lot of my mom’s spicy pork with plenty of white jasmine rice because this dish is quite salty.
I would like to share the recipe for this dish as a tribute to my mom for cooking so many wonderful dishes for the family growing up.
The recipe is slightly improvised from my mom’s version due to the availability of different ingredients here in the United States.
2 chopped Shallots
3 tablespoons of Peanut Oil
3.5 pounds Pork (Picnic cut), cut thick slices about 1/2 inch thick
1 small packet of Dried Shrimp
1 – 2 tablespoons of Mae Ploy Thai Red Curry Paste
3 tablespoons of Lee Kum Kee Mushroom Flavor Dark Soy Sauce
4 three inch strips of Pandan Leaves
2 tablespoons of Granulated Sugar
To prepare the dried shrimp flakes for seasoning, rinse the 1 small packet of dried shrimp under hot tap water for a minute to remove excess salt. Strain the dried shrimp. Grind the dried shrimp in a food processor. Bake the dried shrimp in the oven on an aluminum baking pan at 375 degrees Fahrenheit for 20 minutes or until dry.
Keep two tablespoons of dried shrimp flakes out for seasoning the curry paste or rempah. Store the rest in a zip lock bag and place in the fridge for future use.
Place the sliced pork in a big pot. Pour enough boiling water over the sliced pork until they are completely submerged. Boil the pork on high heat until pork is cooked.
Then, keep the broth for making soup later if you like.
Place sliced pork on a chopping board and let it cool down. Diced the pork into 1/2 inch cubes using a craving fork to hold down the sliced pork if they are too hot.
Heat oil in the frying pan. Fry shallots and curry paste in the pan. Put diced pork in the pan before shallots turn golden brown. Stir fry the pork until mostly cooked, then add the dark soy sauce, the dried shrimp seasoning and the pandan leaves. Keep stir frying with a pair of bamboo chopsticks until pork is completely cooked. Lastly, add the sugar and stir fry until pork is slightly caramelized.
Copyright 2012 From the Kitchen of Eloise