23 Oct '13, 7am

You can make more than cookies and cakes in the oven. Our expert chef makes har cheong kai and hae bee hiam

You can make more than cookies and cakes in the oven. Our expert chef makes har cheong kai and hae bee hiam

Thanks to the oven, I seldom fry these days. Apart from cakes, cookies and roasted meats, I cook local dishes such as har cheong kai (shrimp paste chicken) in the oven. I do that instead of deep-frying it as in the traditional recipe. Similarly, I also make the traditionally fried hae bi hiam (spicy dried shrimp) in an oven; no stirring, no fuss and no worrying about it burning. Oven cooking also preserves the flavour of a marinade, while deep-frying leaches it into the oil.

Full article: http://www.hungrygowhere.com/recipes/three-easy-savoury-r...

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