Betel leaf sambal hae bee

Name: Betel leaf sambal hae bee
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6
Ingredients: 1 cup (200g) medium-grain rice, rinsed; 2 bunches betel leaves (from Asian food shops – substitute lettuce leaves), leaves picked; Coriander leaves, thinly sliced red chilli, fried Asian shallots, chopped roasted peanuts and lime wedges, to serve; 125g dried baby shrimp (from Asian food shops); 1/2 cup (20g) dried red chillies, half seeds removed; 2 long red chillies; 3 garlic cloves, peeled; 2 Asian (red) eschalots, peeled; 1 lemongrass stalk, white part chopped; 1 tsp each chopped turmeric, ginger and belacan (shrimp paste – from Asian food shops); 1/2 cup (125ml) sunflower oil; 2 tsp caster sugar; 5 kaffir lime leaves, finely shredded

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by Diana Chan

Oct 01, 2017

We welcome MasterChef 2017 winner Diana Chan to delicious. Her monthly column will celebrate her Malaysian heritage and feature wholesome, nourishing recipes, and judging from this one, we're off to a delicious start!

1 cup (200g) medium-grain rice, rinsed
2 bunches betel leaves (from Asian food shops – substitute lettuce leaves), leaves picked
Coriander leaves, thinly sliced red chilli, fried Asian shallots, chopped roasted peanuts and lime wedges, to serve

Sambal hae bee (makes 2 1/2 cups)

125g dried baby shrimp (from Asian food shops)
1/2 cup (20g) dried red chillies, half seeds removed
2 long red chillies
3 garlic cloves, peeled
2 Asian (red) eschalots, peeled
1 lemongrass stalk, white part chopped
1 tsp each chopped turmeric, ginger and belacan (shrimp paste – from Asian food shops)
1/2 cup (125ml) sunflower oil
2 tsp caster sugar
5 kaffir lime leaves, finely shredded

Method

1.

Place rice in a bowl, cover with water and soak for 30 minutes. Drain and set aside.
2.

Meanwhile, for the sambal, place shrimp and dried chillies in separate bowls, cover with water and soak for 15 minutes. Drain. Whiz shrimp in a food processor to fine threads. Transfer to a bowl. Set aside. Whiz dried and fresh chillies, garlic, eschalot, lemongrass, turmeric, ginger, belacan and 2 tbs water to a paste. Set aside.
3.

To cook sticky rice, place drained rice and 2 cups (500ml) water in a saucepan. Bring to the boil, cover, reduce heat to low and cook for 12 minutes. Remove from heat and stand, covered, for 10 minutes or until liquid is absorbed. Stir and set aside.
4.

To cook sambal, heat oil in a wok over high heat. Add sambal paste and cook, stirring, for 3 minutes or until darkened slightly. Add sugar, kaffir lime leaf, shrimp and a pinch of salt flakes. Reduce heat to medium and cook, stirring, for 6 minutes or until mixture resembles breadcrumbs.
5.

Spoon rice and sambal onto betel leaves. Serve with coriander, chilli, fried shallots, peanuts and lime wedges.