A simple fusion pasta for those that are fans of “Hae Bee Hiam” (Dried Shrimps Spicy Sambal), this recipe can be simply cooked under 30 minutes!
The method is simple – stir fry olive oil with sliced garlic, add in chilli flakes and Hae Bee Hiam, and coat it over the pasta. Our choice here was San Remo’s Instant Spaghetti, and the end result is very satisfying! Top up with more Hae Bee Hiam for that extra kick!
200g San Remo Instant Spaghetti
10 cloves garlic (sliced)
1 tbsp chilli flakes
5 tbsp hae bee hiam
10 kaffir lime leaves (chopped)
¼ cup olive oil
¼ cup pasta water
Boil 5 liters of water with 1 tbsp of salt. Cook Instant Spaghetti for 8 minutes.
Strain and set aside. Reserve ¼ cup of pasta water.
In a pan, add in ¼ cup of olive oil stir fry sliced garlic until lightly brown.
Add in chilli flakes and stir fry until fragrant.
Add in 5 tbsp of Hae Bee Hiam.
Add in cooked pasta and stir to evenly coat pasta with Hae Bee Hiam.
Add in pasta water.
Remove from heat and add chopped kaffir lime leaves.
Serve on plate and top with more Hei Bee Hiam,
