#Hae Bee Hiam

[buffetlicious]

Whether you called this Hae Bee Hiam Roll (虾米卷) or mini prawn roll, they are equally addictive to snack on. They are filled with minced hae bee (dried shrimps) cooked with a variety of spices and individually hand rolled before deep-frying in oil. The mini rolls are super crispy with a spicy umami dried shrimps filling. They are available all year round in Singapore but just seems to taste that much better during Chinese New Year. :D Shown on the right is Vegan Prawn Rolls so everyone can still share the joy of snacking on it.

[dessert-fanatic]

Pulut Pangang or grilled glutinous ricr. This Malay snack is delicious with fried hae bee hiam or crispy prawn chili sambal filling. Soft coconut glutinous rice is dyed with homegrown blue pea flowers

[theramenrater]

Singapore!

[crouchabout]

this is a snack called hae bee hiam (hay bee hy-ah-m) rolls

as the picture says, it's a spicy dried shrimp roll made from an aromatic shrimp chilli paste with lemongrass, garlic, shallots and a bunch of spices (called hae bee hiam), wrapped in a spring roll pastry and deep fried. crispy, crispy mouthwatering delicious! why do i bring this up, you ask? well because it's ripping my asshole apart

[dessert-foodi-li-cious]

The Peranakan’s Weekend High Tea Set

- Kueh Pie Tee |  Hae Bee Hiam Toast (Spicy Dried Shrimp Sambal Toast) | Kueh Dar Dar | Apam Berkuah | Pulot Enti Kelapa (Blue Pea Glutinous Rice topped with Gula Melaka Coconut) | Durian Puree with Toast | Ngoh Hiang

[jazpster]

Ready to celebrate #MidAutumn2021 with these Four Heavenly Kings #Mooncakes. @OldSengChoong has some interesting flavour combinations this season, including a very fragrant Black Truffle Red Lotus Paste with Bakwa, delightfully savoury Hae Bee Hiam Red Lotus Paste (this I enjoyed very much) with a hint of heat, Bird Nest Pandan Gula Melaka that I’m super excited to try next, and their classic White Lotus Paste with Yolk Blend. #FindNewFood #OldSengChoong (at Old Seng Choong) https://www.instagram.com/p/CT_ztzjPnEv/?utm_medium=tumblr

[wisteriashouse]

Ohhh yes bak kwa hoho I've already finished a bottle of hae bee hiam prawn rolls 🤣 sad that we can't have louhei and a proper reunion dinner this year :((

i looked at the number of calories for each piece of bak kwa and wanted to cry... my cholesterol levels are going to skyrocket 😭

[steve-explores]

12 Years of Candlenut: A Culinary Adventure

As part of my April birthday celebration bash, my wife and I decided to join the 12th year dinner celebration event at Candlenut on 6th April 2022.

The tasting menu for the evening is an amazing collaboration amongst the entire restaurant team which includes managers, service leaders, interns, cooks, and sous chefs. Based on our conversations with various team members, they had two weeks to conceptualize and deliver the final dishes for the evening. It is truly an astounding feat that demonstrates the depth of expertise and collaboration within the team.

We kickstart the evening with 5 delicious starters that the team should seriously consider adding them permanently to the menu.

LARB PIE TEE: Homemade kueh pie tee shell with chicken larb, toasted glutinous rice, mint, chili, coriander, lime, fried shallots, and jackfruit.

In my humble opinion, the jackfruit is the icing on the cake which helped to elevate the humble kueh pie tee into a gastronomical affair.

BUNGA AEK POPIAH: Popiah with turnip, scallop, whole prawn, beansprouts, crispy pork, chili cuka. 

My wife is not a big fan of popiah but she would happily have this version anytime of the week.

SALAD SEDAP: Chitose x Cameron Highlands sweet corn, mizuna, guava, fresh mint, honey, pineapple, roasted cashew nut, lemongrass with homemade sour plum dressing.

With such a varied mixture of flavors and textures, the salad is truly worthy of its sedap title!

LITTLE INDIA OTAH TOAST: Mackerel and prawn otah toast made aromatic with cumin seeds, coriander seeds, homemade curry powder, and coconut milk.

If only I could have this savory toast each morning, it would be heaven on earth.

CHICKEN MEATBALL “TINOLA”: Chicken meatball soup with ginger, lemongrass, green papaya. tamarind, laksa leaves.

This sweet and sour soup is the perfect cleanser for our taste buds, rounding off a tasty medley of starters.

Next up are 5 meaty savory mains that are big on flavors and portion, ensuring that we will not leave the restaurant feeling hungry. Although the mains were all delicious, the key improvement that I can suggest is having more balance in the overall menu as each dish is so heavy that my palate can get kind of lost after a while and the flavors just start to blend and mix into each other without any contrast or break.

SINGAPORE BBQ CHICKEN WING 2.0: Marinated chicken wing with minced chicken and gizzard, five spice powder, chili, and lime.

Trust me: this is the only chicken wing that you will ever need in your life. This dish is easily the best in the menu for the evening.

GRILLED STUFFED SQUID WITH PERCIK SAUCE: Marinated squid with tumeric spice paste, stuffed with chicken kebab mix, chili, coriander, cumin, and Percik sauce.

Only one minor improvement: more lady fingers to balance the strong sauce and chewy squid.

HAE BEE HIAM PORK SHOULDER: Pork shoulder fried in light soya sauce, dried scallop, dried shrimp. chili, laksa leaf, and kaffir.

Although the hae bee hiam is absolutely amazing, it overpowers the pork shoulder and buries the subtle sweetness of the delicate meat.

MYSORE MAIMOA LAMB RACK: Pan seared lamb rack marinated with Indian spices, served with crushed cashew nuts.

I loved the dish though I would have preferred the lamb rack to be even more tender, falling off the bone easily instead of having to tussle with it.

GOAN PRAWN CURRY: Tiger prawns, coconut milk, tumeric, and chili.

Warning: This curry is so sedap that you are going to eat more rice than you can imagine.

As we wind down the evening, it is time for desserts and we were not disappointed with 4 creative sweet creations.

“GUAVADORA”: Pink guava sorbet, mascarpone and yogurt cream, young coconut shaved ice, and sour plum powder.

This dessert is a masterclass in the art of delicately balancing flavors. We can taste each component in the bowl and everything just makes sense, creating an unforgettable experience that will make us coming back to the restaurant for more.

THE LITTLE BABA: Little Babas soaked in lime syrup with fresh pineapple, coconut, calamansi lime juice, gula melaka Chantilly cream, and lime zest.

A one bite wonder bursting with flavors, all tied up into a neat little package.

MANGO CRISPY RICE: Crispy short grain rice, glutinous rice cake, and fresh mango.

And yes, all mango sticky rice should be served this way as it provides a great contrast between the sweet soft mango and the fragrant crispy rice.

MATCHA X ADZUKI: Creamy green tea, homemade pandan kaya, vanilla sponge cake and aiskrim susu kacang merah.

Not our favorite dessert of the day but still worthy of its place in the menu. The dessert might be too mellow to be memorable due to the other superstars that came before it.

Our verdict for the evening? We loved the theme of the night, celebrating the amazing collaboration of the entire restaurant team with a tasting menu that highlights the stories and memories of each member. We adored every moment of our evening and we will be back again soon. Fingers crossed for some of our favorite dishes of the night to be permanently added to their regular offerings.

A big happy birthday to Candlenut and cheers to another amazing 12 years ahead!

[victorl0]

Have you heard of ‘Sembawang Prawn Noodles’? Fei Lou Fatt (肥佬發) by Mr Tay King Huak, founder of the famous White Restaurant (三巴旺白米粉), formally known as ‘Sembawang Prawn Noodles’, is officially opened today, 8th February 2022 with a humble Prawn Noodle and Lok Lok concept. Using of discarded prawn heads, Mr Tay developed a lip-smacking recipe of prawn noodles with an umami-rich prawn broth. The prawn noodles were so well-received from his family and staff that he started ‘Sembawang Prawn Noodles’ in October 2011. The popular prawn noodles, prepared and served from a small stall within the existing White Restaurant space at 22 Jalan Tampang, took flight and would always be sold out before lunchtime. The hearty umami-rich prawn broth is slow-cooked for up to 10 hours daily to a silky toothsome perfection and the rich flavour stems from the generous use of fresh prawn heads where 120kg of fresh ingredients yields only 50kg of broth. Taste the flavours of the sea as you indulge in the sweet and savoury broth. Featured dishes: 🍜 Signature Fei Lou Noodle (S$20) - Fresh jumbo ang kar prawns, fork-tender braised pork ribs and 12-head abalones atop your preferred choice of noodle (Bee Hoon, Thick Bee Hoon, Kway Teow and Yellow Noodle), presented in a bowl of savoury, umami-rich prawn broth. For the dry version, the noodles will be tossed in a highly addictive homemade hae bee hiam volcano chilli, that complements the ingredients with a burst of spice. 👍🏻😋😋 🍲 Big Prawn-zuke (S$16) - Served with fragrant fluffy Japanese rice topped with big succulent ang kar prawns, and a crispy homemade fried rice cracker for a textural crunch. 👍🏻😋😋 🍡 Lok Lok (from S$1.20 to S$3) - Take your pick from a wide variety of over 20 types of lok lok, skewered and some are lightly battered before deep-fried for that extra crisp and seasoned with your preferred flavour (Sze Chuan Mala, Seaweed, BBQ, Furikake) before dipping into our highly recommended sauces (Mayonnaise, Thai Sweet Chilli and Thai Seafood Green Chilli) for the ultimate experience! 👍🏻😋 📍Fei Lou Fatt (肥佬發) 928 Upper Thomson Road Singapore 787121 🕗 Mondays to Sundays: 8am to 10pm (Last order at 9.30pm) (at Fei Lou Fatt 肥佬發) https://www.instagram.com/p/CZtCzdVBN-_/?utm_medium=tumblr

[pillybaxto]

Started reno journey the moment we finished the wedding in May 2021. Sourcing ID, deciding on a million things, emptying bank account. Then waiting anxiously for HDB to give us our keys. Once we got it, it was a whirlwind. Excited, disappointed, happy, sad.. haha. The last 2 weeks have been hectic affff. And the last 2 days as we prep to move in.. is even more so tiring like fuckkk. Yesterday (fri) .. started work at 7.30am so i can end work at 5.30.. only to OT till 6.30. Then rush over to last min buy cny clothes haha. And then rush to the house. Minimal cleaning. Today (sat) - i.e day 0 was the mosttttt tiring. In the morning, we went to Giant. So much to buy. So many people. Came home, wait for wallhub guys to come - settled wallpapers. ID came. IKEA delivery came. Spent 4 hrs fixing the damn chest of drawers. Had a very late dinner. Tried hae bee hiam Texas chicken. Immediately lao sai. Came back, unwrapped bed, change bedsheets. Unwrapped sofa. Went 4 trips to the dumpster to clear allll the debris and packaging. Then sweep, magic clean, magic clean again and finally bathed and now just lying here. Enjoying my fruits of labour. Damn. The feeling. Im just soooo tired. But fucking happy and grateful. https://www.instagram.com/p/CZVgL7qPBDsNG1TnCG5dfKn5wJuFN6hZpy17-00/?utm_medium=tumblr

[buffetlicious]

Another of the Chinese New Year goodies people had at home is this Spicy Prawn Rolls (虾米卷). Made with minced hae bee hiam (dried shrimps) fried with a host of spices and wrapped in spring roll wrappers then deep-fried to a beautiful crispy golden brown. It is so addictive; you just can’t stop at only a few pieces.

[genesisfamily]

@fungkeehotdogs the hottest hotdog shop in town! Tried their delicious Fung Kee hotdog in signature and hae bee hiam hotdogs with signature Negroni cocktail. I personally prefer their signature that is top with mash and prawn salad, a very interesting combination over hotdog. Couple it with an aperitivo, Negronis. Both goes with well as a wind down meal. Tucked at the end of Duxton, its recommended to come by if you prefer a quiet corner to catch up with a friend and watch the city liven up. Opening hours: Tuesday, Wednesday, Friday 5-10.30pm Friday 12-10.30pm Saturday 5-10.30pm Sunday 12-8pm #fungkeehotdogs #fungkee #hotdogsg #hotdogsanddreams #bestlatenighthotdogs (at Fung Kee Hotdogs SG) https://www.instagram.com/p/CYG8aPCpja2/?utm_medium=tumblr

[goodiesbestdelivery]

Chinese New Year Goodies Delivery

Chinese New Year Gift Baskets are a great choice for an elegant gift for the Chinese New Year. These baskets can include gourmet chocolates, artisan cheeses, fine wines, and specialty snacks. They can also be sent to your loved ones at home or to work, or delivered as a gift. With the added benefit of a personal greeting, you can send these baskets with your best wishes.

The recipient will be thrilled to receive them, and they'll appreciate the thoughtful gesture. If you're looking for a quick, easy and convenient way to send chinese new year goodies delivery to loved ones, you can opt to get the items delivered by online delivery services. These services usually offer free deliveries and offer delicious treats like Snow White Kueh Bangkit, Crispy Sia - Hae Bee Hiam Prawn Rolls, and Xing Fu - Premium Almond Cookies. If you'd rather send the goodies in person, you can also place an order through WhatsApp or visit the nearest retail outlets located at 11 Sin Ming Road or Thomson V Two.

If you're looking for a convenient delivery method, Chinese New Year goodies can be delivered in the USA through a company like Ferns N Petals. They offer a variety of items to celebrate the new year, including fruit, chocolates, and other Chinese goodies. They'll be delighted to receive an order of gourmet treats, including steamed buns and dumplings, and will surely be remembered for a long time.

If you want to send something special for your Chinese friends, you can opt to order a Chinese New Year Gift Basket. These baskets are elegant and can include a variety of goodies, from luxury chocolates to tasty wines. You can order these baskets and send them to your colleagues, schoolmates, and friends. Moreover, they come with best wishes for the new year! So, don't hesitate to order one right away.

[bakeeatsmiles]

Last night’s dinner. String bean with Hae bee hiam, deep fried cod fish with soya sauce,(my copycat version of Dian Xiao Er), prawn & chives omelette. Lastly requested by birthday boy, Cereal egg tofu. #bakeeatsmiles2020🌈 #sgfood #sgfoodies #sghomecooking #sghomecook #icancook #sghomecooks #birthday #anglissmarketplace https://www.instagram.com/p/CNGhGiXHYf7/?igshid=99dtdy1hegds

[metropolitant]

YUN NANS Unveils 6 Dishes Made Ah Ge Li Nan Xing’s Dried Scallop Hae Bee Hiam

YUN NANS Unveils 6 Dishes Made Ah Ge Li Nan Xing’s Dried Scallop Hae Bee Hiam

YUN NANS, the largest Yunnan F&B chain in the world, is proud to announce the launch of its spring menu! The restaurant has teamed up with veteran actor Li Nanxing to launch six mouthwatering mainstays, each starring the perfect pairing of Yunnan produce with the marquee ingredient Dried Scallop Hae Bee Hiam. The hae bee hiam follows Ah Ge’s family-heirloom recipe, which was passed down to him by…

[foodgemsg]

The festive season is just round the corner and Ah Ge Li Nanxing has collaborated with Taste to unveil Bakers & Co! In this first ever collaboration, the feature would definitely be his speciality dish - Ah Ge’s Curry Chicken Set as well as Ah Ge’s Dried Scallop Hae Bee Hiam with Croissant! . Beside that, taste also has an extensive range of offering this Christmas! Check out their Slow-cooked Peppery Beef Pastrami and Roasted Beef Ribeye with Homemade Herbs Mustard with Shallot & Thyme, Guinness Beef Sausage & Sake Kurobuta Ham which is the crowd’s favourite! . Not missing out the.Smoked Whole Turkey, which is accompanied with giblet sauce and cranberry sauce or a series of confectionery and cakes this Christmas. . You might want to add on a Japanese flair this Christmas by having some sushi and sashimi platters by SENS as well! . Reviewed by Alvin. (Singapore) https://www.instagram.com/p/CH2ulZ5gND9/?igshid=4qq56quey8zn