Hae Bee Hiam Pasta Timbale
Delight diners with this innovative blend of East and West. Oriental favourite hae bee hiam is combined with an Italian classic, pasta timbale to create a tapas dish that will appeal to international taste buds.
Ingredients
Pasta Timbale
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Instant Spaghetti 20 pc
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Water 1 l
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Salt to taste
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Butter 50 g
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Quail Eggs, Cooked 10 pc
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Pinch of Black Pepper 1 g
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Fleur de Sel 1 g
Cooked Hae Bee Hiam
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Olive Oil 10 g
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Garlic, chopped 5 g
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Chilli Flakes 2 g
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Dried Shrimp 20 g
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Kaffir Lime Leaves, shredded 2 g
Garnish
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Tobiko 30 g
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Karasumi Shavings 30 g
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Hogikuu Petals 5 g
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Purple Shiso 5 g
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Purple Edible Flower, washed 5 g
Preparation
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Pasta Timbale
- Boil water with 1 tbsp of salt.
- Cook instant spaghetti for 7 min.
- Strain and cool down.
- Line a small cup mould with butter and lay the spaghetti around it in a spiral.
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Cooked Hae Bee Hiam
- In a sauté pan, sauté dried shrimp with all the ingredients until fragrant.
- Place quail egg inside, and season with salt and black pepper.
- Place cooked hae bee hiam on top and cover with another flat spiral of spaghetti that is coated with butter.
- Place in the oven and bake at 170°C for 3-4 mins.
- Invert the timbale and unmould onto a spoon.
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Garnish
- Top off with karasumi shavings and a small amount of tobiko.
- Garnish with edible flower and cress.
- Ready to serve.
