Hae Bee Hiam Men­taiko Lasagne

Simply Her (Singapore) - - Food Recipes - By Shen Tan

Serves 6 IN­GRE­DI­ENTS For the hae bee hiam rem­pah:

60ml veg­etable oil 6 chilli padi 12 stalks lemon­grass, chopped 20 shal­lots, peeled 20 cloves gar­lic, peeled 30g chilli pow­der 160g sugar 1 tsp salt 100g as­sam (tamarind) paste* 50ml wa­ter 300g dried shrimp, soaked in wa­ter for 20min, then finely ground

For the men­taiko bechamel sauce:

60g un­salted but­ter 60g plain flour 500ml fresh milk 100g men­taiko* (spicy cod roe) Salt and pep­per, to taste

For the lasagne:

100g un­salted but­ter 50g sakura ebi* (cherry blos­som dried shrimp) 100g ba­con, diced 1 box oven-ready lasagne sheets

cup bread­crumbs


Heat the veg­etable oil in a pan. Fry the chilli padi, lemon­grass, shal­lots, gar­lic, chilli pow­der, sugar and salt over low-medium heat for 15min for a fra­grant rem­pah mix­ture. 2 Mix the as­sam paste with the wa­ter. Sieve and dis­card the seeds. 3 Add the as­sam mix­ture and dried shrimp to the rem­pah mix­ture and fry for 30min over medium heat un­til you get a dry paste. Set aside. 4 Melt the but­ter for the bechamel sauce over medium heat in a saucepan. Add the flour and whisk un­til in­cor­po­rated. Cook for 2min over medium heat un­til a toasty aroma emerges. Re­move from heat. 5 Heat the milk in another saucepan un­til it bub­bles. Re­move from heat and whisk it into the flour mix­ture, 2 tbsp at a time, un­til the sauce is smooth and creamy. Add the men­taiko, salt and pep­per. Set aside. 6 Melt the but­ter for the lasagne in a pan and cook the sakuri ebi in it for 1min. Re­move from heat and drain on pa­per tow­els. 7 Fry the ba­con in a hot pan un­til crispy and set aside. 8 Place a lasagne sheet in the bot­tom of a 20cm square bak­ing dish. Spoon bechamel sauce over it, then add a thin layer of hae bee hiam rem­pah, and sprin­kle the toasted sakura ebi and fried ba­con on top. 9 Re­peat un­til the dish is full and fin­ish with a layer of hae bee hiam, sakura ebi and ba­con. Top with bread­crumbs. 10 Bake in an oven pre­heated to 180 deg C for 10-15min, un­til gold­en­brown. 11 To re­heat be­fore serv­ing, pop it in an oven or mi­crowave oven for 4min.

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