Thursday, May 7, 2015

Hae Bee Hiam Pasta with Fried Chicken Meatballs

I love my lunch today! After reading Alan's post on his fusion pasta, I've decided to whip up a fusion pasta too using my homemade Hae Bee Hiam. At the same time I've prepared some fried chicken meatballs for my kids' lunch and therefore I've 'stolen' a couple of the chicken skewers to compliment my awesome plate of Hae Bee Hiam Pasta. Hmmmm tasted not too bad for my first attempt on this fusion pasta, slightly tangy from the tamarind paste and umami taste from the hae bee hiam. Maybe I'm too hungry after the lunch preparation, I polished up this whole plate after I've done with all the photo shootings hahaha....


Simple ingredients in the Hae Bee Hiam Pasta....caramelised onion, tamarind paste and spicy dried shrimp sambal

Hae Bee Hiam Pasta
Ingredients (2 servings)
  • 150gm linguine
  • 1 small onion, thinly sliced
  • 1 stalk coriander, stems & leaves separated & finely chopped
  • 2 tbsp olive oil
  • 4 tbsp tamarind paste
  • 1 tsp sugar
  • 5 tsp homemade Hae Bee Hiam

Method
  1. Cook linguine according to package.
  2. Meanwhile heat olive in a pan. Saute onions and coriander roots till fragrant and onion is caramelised.
  3. Add in tamarind paste and sugar and mix well.
  4. Drain pasta and toss into the pan with the onion mixture.
  5. Add in Hae Bee Hiam and toss evenly to mix. Splash in a few tbsp of the pasta water if mixture is too dry. Stir in chopped coriander leaves. Adjust taste accordingly by adding more tamarind paste, sugar or salt...or more Hae Bee Hiam if desired!
  6. Serve immediately with homemade fried chicken meatballs. (recipe as below)




Fried Chicken Meatballs
Ingredient
  • 500gm minced chicken
  • 1 medium onion, finely chopped
  • 1 spring coriander, finely chopped
  • 1 egg, lightly beaten
Seasoning
  • 4 tbsp cornflour
  • 3/4 tsp salt
  • 1 tsp pepper
  • 1 tbsp fish sauce
  • 2 tsp sugar

Method
  1. Mix all ingredients and seasoning till sticky. Chill in fridge for 30 mins.
  2. Form mixture into small balls and deep fry in hot oil until golden brown. Drain well.


6 comments:

lily ng said...

happy 10th anniversary

happy cooking and baking

pat said...

Hi,

May I know if you dilute your tamarind paste with water? Coz your paste looks watery. Tks

Peng said...

Pat....just mix some amt of tamarind with water to form paste, not too dilute if not the tangy taste will be diluted.

pat said...

Ok! Thank you so much for the prompt reply! ^.^. For your hae bee hiam recipe do u dilute your tamarind paste with water to get puree too? Roughly how much qty u use? Thank u so much ! :))

Peng said...

Pat....Hehehe I based on arggaration too. You can try 1:1 ratio.

pat said...

Ok! Gam xia :))

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