Satay Bee Hoon Recipes

Ingredients :

Peanut Sauce:

A:

30g dried chilies (soaked till softened)

50g garlic

20g lemon grass

20g galangal

1 tsp cumin seeds (roasted)

1 tbsp coriander seeds

B:

2 tbsp tamarind pulp

3 cups water

300g roasted peanuts (coarsely ground)

5 tbsp sugar

salt to taste

Condiments:

200g rice vermicelli

40g cuttlefish (cut into strips)

40g bean curd puffs (cut into pieces)

40g water spinach (kang kong - cut into 4cm lengths)

20g cockles (shelled)

Method :

1. Peanut sauce: grind ingredients A together. Heat 5 tbsp oil in wok till hot. Stir-fry ground ingredients A till fragrant.

2. Mix tamarind pulp with water to make tamarind juice. Combine with ingredients A and remaining ingredients B and bring to boil. Reduce heat and simmer till sauce is thickened and oil floats to the surface.

3. Stir in a little curry powder and hot water so that the sauce is not too thick. Set aside.

4. Soak rice vermicelli in water till softened. Drain. Blanch rice vermicelli, cuttlefish, bean curd puffs and kang kong in boiling water. Remove and drain.

5. Transfer rice vermicelli to serving dish. Pour hot peanut sauce over rice vermicelli. Garnish with cuttlefish, bean curd puffs, water spinach and shelled cockles. Serve.

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