Singapore Satay Bee hoon (Rice Noodles with Peanut Sauce)
Servings: 4 servings
Calories: 962kcal
Delicious peanut sauce is smothered on a bed of rice noodles with some tofu puffs, seafood, and vegetables.
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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
Notes
Feel free to substitute the cockles and cuttlefish with shredded chicken meat or other seafood of your choice if you prefer
Nutrition
Serving: 1serving | Calories: 962kcal | Carbohydrates: 73g | Protein: 33g | Fat: 65g | Saturated Fat: 19g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 1353mg | Potassium: 1201mg | Fiber: 11g | Sugar: 26g | Vitamin A: 3117IU | Vitamin C: 17mg | Calcium: 193mg | Iron: 8mg
