Satay Bee Hoon

Mains
Noodles

Easy Level:

Cook Time:

Servings:

4

Satay Bee Hoon (????) 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.

Steps

1

Blend half of the ground peanuts in a food processor until fine and set aside
Blend half of the ground peanuts in a food processor until fine and set aside
Mark as completed

2

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.
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.
Mark as completed

3

To a pot add 4 tbsp oil and stir fry spice paste until fragrant
To a pot add 4 tbsp oil and stir fry spice paste until fragrant
Mark as completed

4

Add 2 tbsp dried chilli paste and tamarind mixture (4 tbsp tamarind paste mixed with 4 tbsp warm water)
Add 2 tbsp dried chilli paste and tamarind mixture (4 tbsp tamarind paste mixed with 4 tbsp warm water)
Mark as completed

5

Season with 1 tsp salt, then add 2 litres of boiling water
Season with 1 tsp salt, then add 2 litres of boiling water
Mark as completed

6

Add 3 stalks bruised lemongrass, 5 kaffir lime leaves, 100g palm sugar, 2 tbsp fresh chilli paste,
Add 3 stalks bruised lemongrass, 5 kaffir lime leaves, 100g palm sugar, 2 tbsp fresh chilli paste,
Mark as completed

7

Bring to boil, then add the finely grounded peanuts and cook for 10 mins
Bring to boil, then add the finely grounded peanuts and cook for 10 mins
Mark as completed

8

Next add the rest of the coarsely grounded peanuts.
Next add the rest of the coarsely grounded peanuts.
Mark as completed

9

Mix in ½ cup of kecap manis and and 2 tbsp white sugar (adjust amount according to taste)
Mix in ½ cup of kecap manis and and 2 tbsp white sugar (adjust amount according to taste)
Mark as completed

10

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

11

Soak 200g of dried bee hoon in hot water for 30mins
Soak 200g of dried bee hoon in hot water for 30mins
Mark as completed

12

Drain bee hoon and set aside
Drain bee hoon and set aside
Mark as completed

13

Cut 4 toasted tau poks into strips
Cut 4 toasted tau poks into strips
Mark as completed

14

Cut 2 green chillies into slices
Cut 2 green chillies into slices
Mark as completed

15

Wash processed cuttlefish with salt and remove out layer
Wash processed cuttlefish with salt and remove out layer
Mark as completed

16

Dry cuttlefish, score and cut cuttlefish into 2 cm thick stripes
Dry cuttlefish, score and cut cuttlefish into 2 cm thick stripes
Mark as completed

17

Cut kangkong into 5cm long and set aside
Cut kangkong into 5cm long and set aside
Mark as completed

18

Deshell and devein 20 medium prawns
Deshell and devein 20 medium prawns
Mark as completed

19

To pot of boiling water add 1 tbsp salt and 5 kaffir lime leaves
To pot of boiling water add 1 tbsp salt and 5 kaffir lime leaves
Mark as completed

20

Boil kangkong and beehoon for 2 mins, drain excess water
Boil kangkong and beehoon for 2 mins, drain excess water
Mark as completed

21

Poach handful cuttlefish for 2 mins
Poach handful cuttlefish for 2 mins
Mark as completed

22

Add 5 prawns and poach for another 2mins, then drain
Add 5 prawns and poach for another 2mins, then drain
Mark as completed

23

Plate cooked beehoon, kangkung, cuttlefish, prawns and tau pok in individual portions and add satay gravy
Plate cooked beehoon, kangkung, cuttlefish, prawns and tau pok in individual portions and add satay gravy
Mark as completed

24

Garnish with sliced green chillies
Garnish with sliced green chillies
Mark as completed

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