Delicious peanut sauce is smothered on a bed of rice noodles with some tofu puffs, seafood, and vegetables.
What is satay bee hoon ?
Satay bee hoon is a fusion between the Chinese Teochew and Malay dish. Rice noodles or known as bee hoon (in Hokkian dialect) are served with a delicious peanut sauce, similar to the peanut sauce that is used to serve with meat sate/satay in Southeast Asia, especially in Indonesia, Malaysia, and Singapore and hence, the name of this dish. The dish is typically accompanied by cuttlefish, fried bean curd puffs, cockles, and vegetables known as kangkung or water spinach in English and beansprouts. It has a very complex flavor, which is typical of Southeast Asian food. It is a popular hawker food in Singapore that I really love.
I have to admit the main bulk of the work is at preparing the sauce, which is made from scratch. Not too troublesome I promise, just a few ingredients to grind and you are pretty much set to go. This satay bee hoon is one of my brother’s favorite.
How to make Singapore satay bee hoon
1. Place the roasted peanuts in the food processor and pulse until they are fine pieces. Set aside.
2. Place all the ingredients to grind in a food processor and process into a paste. The oil will help with the blending.
3. Prepare a large skillet or wok. Preheat the wok and saute the grind spices until really fragrant, about 3-4 minutes. Pour in the tamarind juice, coconut milk, water, ground peanuts, sugar and salt.
4. Bring it to a boil and then reduce the heat to let it gently simmer until the sauce thickens slightly and the oil float to the top. If it is too thick, you can add a bit more water and adjust the consistency to your preference. It should be thick but pourable
5. Cook the noodles according to instructions on the package
6. Meanwhile in a separate small pot of boiling water, blanch the cuttlefish, cockles, water spinach, and beansprouts. Cut the cuttlefish into smaller pieces
7. Portion the rice vermicelli noodles into an individual serving plate. Place the cuttlefish, cockles, water spinach, and dried bean curd puffs on each serving. Pour the peanut sauce generously over the noodle and serve immediately
What else can I use the peanut sauce for?
This peanut sauce is great with any satay, tofu dishes, as a dressing for vegetables such as gado gado, as a dipping sauce for veggies and fruits, spring/summer rolls, tossing sauce for noodles. Sky is the limit!
Did you make this Singapore satay bee hoon recipe?
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Singapore Satay Bee hoon (Rice Noodles with Peanut Sauce)
Ingredients
Ingredients to grind:
- 20 gr dried red chili soaked in warm water until softened
- 75 gr shallots
- 1 bulb garlic peeled
- 1 tsp coriander seeds
- 1 thumb size galangal
- 1 stalk lemon grass white part only, cut into small pieces
- 50 gr cooking oil
Peanut sauce:
- 300 gr roasted peanuts
- 2 Tbsp seedless tamarind paste mixed with 3 Tbsp of water
- 500 ml water or more as needed
- 250 ml thick coconut milk
- 50 gr brown sugar
- 2 Tbsp kecap manis
- 1 tsp Salt or more to taste
Other ingredients:
- 100 gr dried rice vermicelli noodles cook according to direction on package
- 100 gr kangkung or sub with baby spinach
- 5-6 pieces fried bean curd puff
- 60 gr cuttlefish
- 60 gr shelled cockles
- 10 large shrimp
Instructions
Grind the ingredients:
- Place the roasted peanuts in the food processor and pulse until they are fine pieces. Set aside. Place all the ingredients to grind in a food processor and process into a paste. The oil will help with the blending.
Cook the peanut sauce:
- Prepare a large skillet or wok. Preheat the wok and saute the grind spices until really fragrant, about 3-4 minutes. Pour in the tamarind juice, coconut milk, water, ground peanuts, sugar and salt. Bring it to a boil and then reduce the heat to let it gently simmer until the sauce thickens slightly and the oil float to the top. If it is too thick, you can add a bit more water and adjust the consistency to your preference. It should be thick but pourable
- Meanwhile in a separate small pot of boiling water, blanch the cuttlefish, cockles, water spinach, and beansprouts. Cut the cuttlefish into smaller pieces
- Cook the noodles according to instructions on the package
To serve:
- Portion the rice vermicelli noodles into individual serving plate. Place the cuttlefish, cockles, water spinach and dried bean curd puffs on each serving. Pour the peanut sauce generously over the noodle and serve immediately
2 comments
Missing this delicious taste and added hard boiled eggs.
oh…I bet it’s delish with hard-boiled eggs too!