Satay Bee Hoon

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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Blend half of the ground peanuts in a food processor until fine and set aside
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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.
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To a pot add 4 tbsp oil and stir fry spice paste until fragrant
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Add 2 tbsp dried chilli paste and tamarind mixture (4 tbsp tamarind paste mixed with 4 tbsp warm water)
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Season with 1 tsp salt, then add 2 litres of boiling water
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Add 3 stalks bruised lemongrass, 5 kaffir lime leaves, 100g palm sugar, 2 tbsp fresh chilli paste,
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Bring to boil, then add the finely grounded peanuts and cook for 10 mins
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Next add the rest of the coarsely grounded peanuts.
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Mix in ½ cup of kecap manis and and 2 tbsp white sugar (adjust amount according to taste)
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Bring to boil, cook for another 10mins. Turn of the heat and set aside
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Soak 200g of dried bee hoon in hot water for 30mins
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Drain bee hoon and set aside
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Cut 4 toasted tau poks into strips
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Cut 2 green chillies into slices
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Wash processed cuttlefish with salt and remove out layer
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Dry cuttlefish, score and cut cuttlefish into 2 cm thick stripes
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Cut kangkong into 5cm long and set aside
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Deshell and devein 20 medium prawns
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To pot of boiling water add 1 tbsp salt and 5 kaffir lime leaves
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Boil kangkong and beehoon for 2 mins, drain excess water
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Poach handful cuttlefish for 2 mins
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Add 5 prawns and poach for another 2mins, then drain
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Plate cooked beehoon, kangkung, cuttlefish, prawns and tau pok in individual portions and add satay gravy
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Garnish with sliced green chillies
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