The satay sauce is spread on top of rice vermicelli. The main ingredient of satay bee hoon is satay sauce. Cuttlefish, kang kong, bean sprouts, chicken slices, prawns and cockles can be added to the vermicelli before spreading the sauce - Wikipedia
Recipe for Satay Bee Hoon
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)
- Blanch soaked rice vermicelli in boiling water to wash away the starch and to loosen them up, about 3 minutes. Drain.
- Blanch cuttlefish, kang kong, bean sprouts, chicken slices, prawns and lastly the fresh cockles in boiling water. Remove and drain.
- Transfer bee hoon to a serving plate.
- Ladle the hot Satay gravy over rice vermicelli.
- 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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