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Pasta Timbale

  • Instant Spaghetti 20 pc
  • Water 1 l
  • Salt to taste
  • Butter 50 g
  • Quail Eggs, Cooked 10 pc
  • Pinch of Black Pepper 1 g
  • Fleur de Sel 1 g

Cooked Hae Bee Hiam

  • Olive Oil 10 g
  • Garlic, chopped 5 g
  • Chilli Flakes 2 g
  • Dried Shrimp 20 g
  • Kaffir Lime Leaves, shredded 2 g

Garnish

  • Tobiko 30 g
  • Karasumi Shavings 30 g
  • Hogikuu Petals 5 g
  • Purple Shiso 5 g
  • Purple Edible Flower, washed 5 g
  1. 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.
  2. 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.
  3. Garnish

    • Top off with karasumi shavings and a small amount of tobiko.
    • Garnish with edible flower and cress.
    • Ready to serve.