Hae Bee Hiam Mentaiko Lasagne
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
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.