Satay Bee Hoon – 沙嗲米粉

Satay Bee Hoon (沙嗲米粉) is a fusion of different cultures, mainly between the Malay and Chinese, as you can guess from the name the reason why its call Satay Bee Hoon is because of the peanut gravy which is similar to satay dipping sauce.

The result is a sweet savoury dish with marvelous flavours and crunch from the key ingredients cuttlefish, prawns, tau pok and kangkong. Another important thing aside from the sauce, is to make sure that when poaching the rest of the ingredients they are drained properly as the excess water dilutes the taste of the sauce.

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  • Servings: 4

  • Time: 30 min

  • Skill: Easy

Ingredients

  1. Satay Gravy

  2. 500g ground peanuts

  3. 2 large red onions

  4. 12 cloves garlic

  5. 40g galangal

  6. 1 stalk chopped lemongrass

  7. 1 tbsp fennel seeds

  8. 1 tbsp cumin seeds

  9. 6 candlenuts

  10. 20g belacan

  11. 4 tbsp oil

  12. 2 tbsp dried chilli paste

  13. 1 tsp salt (adjust to taste)

  14. 4 tbsp tamarind paste mixed with 4 tbsp warm water

  15. 2 litres of boiling water

  16. 3 stalks bruised lemongrass

  17. 5 kaffir lime leaves

  18. 100g palm sugar

  19. 2 tbsp fresh chilli paste

  20. 2 tbsp white sugar (adjust to taste)

  21. ½ cup kecap manis

  22. Mains

  23. 1 tbsp salt

  24. 3 kaffir lime leaves

  25. 200g dried beehoon (soaked in water for 30mins)

  26. 20 medium prawns (shelled)

  27. 1 processed cuttlefish

  28. 1 bundle of kangkong (washed and cut into 5 cm length)

  29. 4 toasted tau poks

  30. 2 green chillies

  31. Satay Gravy

  32. 500g ground peanuts

  33. 2 large red onions

  34. 12 cloves garlic

  35. 40g galangal

  36. 1 stalk chopped lemongrass

  37. 1 tbsp fennel seeds

  38. 1 tbsp cumin seeds

  39. 6 candlenuts

  40. 20g belacan

  41. 4 tbsp oil

  42. 2 tbsp dried chilli paste

  43. 1 tsp salt (adjust to taste)

  44. 4 tbsp tamarind paste mixed with 4 tbsp warm water

  45. 2 litres of boiling water

  46. 3 stalks bruised lemongrass

  47. 5 kaffir lime leaves

  48. 100g palm sugar

  49. 2 tbsp fresh chilli paste

  50. 2 tbsp white sugar (adjust to taste)

  51. ½ cup kecap manis

  52. Mains

  53. 1 tbsp salt

  54. 3 kaffir lime leaves

  55. 200g dried beehoon (soaked in water for 30mins)

  56. 20 medium prawns (shelled)

  57. 1 processed cuttlefish

  58. 1 bundle of kangkong (washed and cut into 5 cm length)

  59. 4 toasted tau poks

  60. 2 green chillies

Instructions

  1. Gravy

  2. Blend half of the ground peanuts in a food processor until fine and set aside

  3. Blend in a food processor, 2 large red onions, 12 cloves garlic, 40g galangal, 1 stalk chopped lemongrass, 1 tbsp fennel seeds, 1 tbsp cumin seeds, 6 candlenuts, and 20g belacan into a fine paste.

  4. To a pot add 4 tbsp oil and stir fry spice paste until fragrant

  5. Add 2 tbsp dried chilli paste and tamarind mixture (4 tbsp tamarind paste mixed with 4 tbsp warm water)

  6. Season with 1 tsp salt, then add 2 litres of boiling water

  7. Add 3 stalks bruised lemongrass, 5 kaffir lime leaves, 100g palm sugar, 2 tbsp fresh chilli paste,

  8. Bring to boil, then add the finely grounded peanuts and cook for 10 mins

  9. Next add the rest of the coarsely grounded peanuts.

  10. Mix in ½ cup of kecap manis and and 2 tbsp white sugar (adjust amount according to taste)

  11. Bring to boil, cook for another 10mins. Turn of the heat and set aside

  12. Mains

  13. Soak 200g of dried bee hoon in hot water for 30mins

  14. Drain bee hoon and set aside

  15. Cut 4 toasted tau poks into strips

  16. Cut 2 green chillies into slices

  17. Wash processed cuttlefish with salt and remove out layer

  18. Dry cuttlefish, score and cut cuttlefish into 2 cm thick stripes

  19. Cut kangkong into 5cm long and set aside

  20. Deshell and devein 20 medium prawns

  21. To pot of boiling water add 1 tbsp salt and 5 kaffir lime leaves

  22. Boil kangkong and beehoon for 2 mins, drain excess water

  23. Poach handful cuttlefish for 2 mins

  24. Add 5 prawns and poach for another 2mins, then drain

  25. Plate cooked beehoon, kangkung, cuttlefish, prawns and tau pok in individual portions and add satay gravy

  26. Garnish with sliced green chillies

  27. Gravy

  28. Blend half of the ground peanuts in a food processor until fine and set aside

  29. Blend in a food processor, 2 large red onions, 12 cloves garlic, 40g galangal, 1 stalk chopped lemongrass, 1 tbsp fennel seeds, 1 tbsp cumin seeds, 6 candlenuts, and 20g belacan into a fine paste.

  30. To a pot add 4 tbsp oil and stir fry spice paste until fragrant

  31. Add 2 tbsp dried chilli paste and tamarind mixture (4 tbsp tamarind paste mixed with 4 tbsp warm water)

  32. Season with 1 tsp salt, then add 2 litres of boiling water

  33. Add 3 stalks bruised lemongrass, 5 kaffir lime leaves, 100g palm sugar, 2 tbsp fresh chilli paste,

  34. Bring to boil, then add the finely grounded peanuts and cook for 10 mins

  35. Next add the rest of the coarsely grounded peanuts.

  36. Mix in ½ cup of kecap manis and and 2 tbsp white sugar (adjust amount according to taste)

  37. Bring to boil, cook for another 10mins. Turn of the heat and set aside

  38. Mains

  39. Soak 200g of dried bee hoon in hot water for 30mins

  40. Drain bee hoon and set aside

  41. Cut 4 toasted tau poks into strips

  42. Cut 2 green chillies into slices

  43. Wash processed cuttlefish with salt and remove out layer

  44. Dry cuttlefish, score and cut cuttlefish into 2 cm thick stripes

  45. Cut kangkong into 5cm long and set aside

  46. Deshell and devein 20 medium prawns

  47. To pot of boiling water add 1 tbsp salt and 5 kaffir lime leaves

  48. Boil kangkong and beehoon for 2 mins, drain excess water

  49. Poach handful cuttlefish for 2 mins

  50. Add 5 prawns and poach for another 2mins, then drain

  51. Plate cooked beehoon, kangkung, cuttlefish, prawns and tau pok in individual portions and add satay gravy

  52. Garnish with sliced green chillies