How to make Satay Bee Hoon (沙嗲米粉)



Satay Bee Hoon (沙嗲米粉)
Satay Bee hoon and cuttlefish kangkong belong to the category of hawker food, another one of Singaporean local favourites.

This dish is a fusion of two different cultures, mainly between the Malay and Chinese because of its peanut sauce from rempah and ingredients. 


Photo By: Steve Wool

Recipe for Satay Bee Hoon
Ingredients for Satay Bee Hoon: Satay Sauce (1)
Satay Sauce:
  • 500g oil fried peanuts
  • 2 stalks of lemongrass, bruised
  • 2.5cm thick galangal
  • 3-4 tbsp sambal tumis (see recipe for sambal tumis)
  • 3-4 tbsp kecap manis (sweet soya sauce)
  • Sugar, salt to taste
Method for Satay Sauce:
  1. Use food processor to coarsely chop the peanuts. 
  2. Put crushed peanuts in a saucepan. Add enough water to cover the peanuts by about 2cm.
  3. Add the lemongrass and galangal, and boil for 15-20 minutes.
  4. Add in the sambal tumis and kecap manis.
  5. Season with sugar and salt. Taste.
Condiments: approx serves 3 person
  • 300g bee hoon - rice vermicelli (soaked in a pot of hot water 5-12 minutes)
  • 50g cuttlefish (cut into strips)
  • 5-6 tau pok (re-fried, cut into pieces)
  • 50g kang kong (washed, pluck leaves and stems into 3cm length)
  • 20g bean sprouts 
  • 20g chicken slices
  • 20g prawns (deviened)
  • 20g fresh cockles (shelled)
How to make Satay Bee Hoon:
  1. Blanch soaked rice vermicelli in boiling water to wash away the starch and to loosen them up, about 3 minutes. Drain.
  2. Blanch cuttlefish, kang kong, bean sprouts, chicken slices, prawns and lastly the fresh cockles in boiling water. Remove and drain.
  3. Transfer bee hoon to a serving plate.
  4. Ladle the hot Satay gravy over rice vermicelli.
  5. Garnish neatly with blanched cuttlefish, fried crispy tau pok, kang kong, bean sprouts, chicken slices, prawns and fresh cockles. Serve and eat while its hot.



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How to make Satay Bee Hoon (沙嗲米粉) How to make Satay Bee Hoon (沙嗲米粉) Reviewed by Singapore Food Recipes on September 18, 2012 Rating: 5
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