Once upon a time…

These are our Rajang hay bee/udang kering (dried prawns)…

Rajang hay bee

As you can see, they are straight, not like all the other udang kering from other parts of the country/world. The people have to painstakingly arrange the prawns in line one by one so the end product will be straight.

Once upon a time – yes, it does seem so very long ago, they were quite affordable and my mum would make the sambal quite often. Of course, she would make quite a lot at one go and store them in (Nescafe) bottles for us to eat slowly. When I was some place else, not at home, she would make and send to me a bottle or two whenever there was somebody to send it through. I guess she reckoned I could always eat it with rice…and with some cut cucumber, that would be a balanced meal by itself.

These days, these prawns are way over RM100 a kg so I do not make the sambal that often. Besides, they are harder – dunno if this is true but they tell me that now it is factory-made and machine-dried and maybe, they steam them too long so they are no longer as sweet and nice as those during our growing up years.

I did blog about making this sambal hay bee/udang kering a long time ago when I was still using my handphone camera and that was more or less what I did the other day when I felt like making some.

I pounded the ingredients…

Pounded ingredients

…and the dried prawns…

Hay bee, pounded

…after soaking in hot water to soften a little and to rinse them clean. I must say it was no easy task as they are a lot harder these days but using the blender is out of the question. My good friends’ mum, Auntie Mary, the dear ol’ lady, may she rest in peace, once told me she would not pound till too fine as she would prefer some little bits to give it some bite and to chew on when eating and enjoying.

The preparation of the ingredients may be quite tedious but the cooking is very easy. Just fry the pounded ingredients in quite a lot of oil (the pounded dried prawns will soak it all up later so make sure there is enough), throw in the serai (lemon grass)…


…and when nicely browned and fragrant, add the pounded dried prawns. Add some curry leaves and if you want, you can add sugar, salt and msg too.  Keep stirring till nice and crusty and golden brown before dishing it all out…

My sambal hay bee

We loved it so much, great with rice and we even had it on bread. Yes, you read it right, bread! As a matter of fact, I had not had it that way for so long that yesterday, I went out and bought a loaf and after applying a layer of butter on a slice, I added the sambal

Sambal hay bee on buttered bread

…and ate. Oh boy! That tasted so so so good! I had not had it this way for so long, maybe not since I was a kid or a teenager that I had forgotten completely how good that tasted, a whole lot nicer than with rice, take my word of it!

This should last for a couple of days and looking at how the prices of everything are going up and up and up, I guess I will be having this again not that soon in the near future. Sighhh!!!