In “The Heirloom Recipes: Crispy Shrimp Chilli (Hei Bi Hiam)”, a family recipe is documented step-by-step as we uncover the story of a Teochew family from Singapore whose patriarch is a former resident of Pulau Tekong. Overcoming the language barrier, she picked up the recipe for Crispy Shrimp Chilli (Hei Bi Hiam) by observing and learning from fellow Malay villagers. Through alteration to the recipe to cater to the Chinese palate, she created a family favourite that has since been passed down within the family.

Serving for 6 – 8 pax
Ingredients for Step A – Making the sauce

  *  4 Onions – chopped
  *  3 Carrots – diced
  *  2/3 Celery Sticks – chopped
  *  5 Cloves of Garlic – chopped
  *  25 G Butter
  *  400g Minced Beef/Pork/Lamb (Beef is best)
  *  200ml Wine (red or white – doesn’t matter)
  *  200ml Milk
  *  250-500ml Chicken or Beef Stock.  Depends on meet used (Use Chicken stock for pork)
  *  1 or 2 Cans of tomatoes
  *  1 tablespoon Mixed Herbs (Italian Herbs or Oregano)
  *  1 or 2 Table Spoons of Tomato Puree
  *  Salt and Pepper
 
Ingredients for the Pasta
  *  300g Plain Flour
  *  3 eggs
  *  Salt
 
Additional Ingredients
  *  250g Cheddar Cheese.  Can also use mozzarella if preferred.
  *  Parsley

 

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