Tag Archives: singapore

Step-By-Step Recipe: Spicy Dried Shrimp Rolls / Hae Bee Hiam Rolls (蝦米香)

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Chinese New Year (‘CNY’) is already in full force, and I figure that these are the three possible reactions you might have towards the picture of the Spicy Dried Prawn Rolls / Hae Bee Hiam (蝦米香) above:

1. No more, just NO MORE – They were good while they lasted but I am already harbouring a sore throat from over-consumption…
2. NO, just give me some! A handful will do, or just a couple! What is CNY without these?!
3. Excuse me, but what are these?

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TummyTroll Specials: An overseas student’s Chinese New Year

TummyTroll’s homemade prawn roll snacks (hae bee hiam)… More on this later ;)

Have you ever wondered how Singaporean students abroad celebrate Chinese New Year away from family and friends? Our celebrations might be much more toned down with barely a decoration or two, but you would be surprised at how creative many of us are when it comes to CNY! Here are some things I have noticed across most student celebrations:

1. Almost all of us use our trusty rice cookers for “steamboat” because this REALLY works very well
2. Mahjong (yes, those with the tiles) and card games always find their way into our celebrations
3. Can’t get your hands on yusheng, pineapple tarts and other festive goodies? We DIY and make them from scratch! Continue reading

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Step By Step Recipe: Singapore Fried Prawn Noodles / Hokkien Mee (福建炒虾面)

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Last week at TummyTroll we made our very own Prawn Noodle Soup from scratch: The soup stock alone took almost 2 days, and we made enough soup stock to feed more than 20 people at a party! There was still half a pot of soup stock left and that was enough reason for us to fry up some Singapore Fried Prawn Noodles, or Hokkien Mee, the next day! Although we did not manage to find the thick rice vermicelli, or bee hoon, that is more commonly used in the favourite local dish, we used the thin variety and it was still a delicious plate of noodles due to the flavourful soup stock base, fresh ingredients, and the spicy sambal chilli with a kick! All that was missing was perhaps the opeh leaf for the extra touch of authenticity, and the wok hei for that extra  oomph! Nonetheless here is the recipe to one of Singapore’s most beloved hawker dishes: Continue reading

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Step-By-Step Recipe: Penang Prawn Noodle Soup / Hae Mee (虾面汤)

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After having studied in the UK for almost two and a half years now, I still think about hawker food back home on those cold lonely days but the cravings are usually curbed after I attempt to make some dishes from scratch (think our recent Bak Chor Mee or Kaya Puffs from a little while ago). Prawn noodles, however, was something I never put myself to – It is Hae Mee (prawn noodles in the Hokkien dialect) for goodness sake! It’s not just something that can be made out of a Prima Paste packet (well you can, but it won’t quite be the same). In my heart it has a certain artisanal quality that I never thought could be recreated at home unless highly skilled and truly desperate. Hence, when TummyTroll was put to the task of making Hae Mee for a party of 20 over people, we were elated at the prospects of eating authentic prawn noodles, but also fearful: What if our prawns were not fresh enough? What if the soup turned out to be tasteless?

Well, as we have discovered, all these worries were unfounded… Clichéd as it might seem, as long as you put in sufficient hours and effort, prawn noodles, or any other seemingly arduous dish would always turn out good, as it did here! If amateur student cooks like us can make Hae Mee from scratch, everyone else can definitely do it too! We hope that this step by step recipe would serve as a useful photo guide for all the homesick souls out there who are craving a bowl of prawn noodles! Enjoy :) Continue reading

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