Satay Bee Hoon Using Leftover Sauce

Ingredients

Preparation

1
Soak Bee Hoon in water till soft & drain.
2
Clean Cuttlefish & make criss-cross patterns on the underside. Cut into equal bite-size lengths.
3
Rinse pork & slice thinly.
4
Cut off vegetable roots. * I like to cut the roots without removing the plastic so I won’t dirty my kitchen top should there be any sand residues. For easy management: If your vegetables come tied in rubber bands, cut it just before the band, then remove it.
5
Pluck leaves & stems using hands & clean thoroughly.
6
Blanch all ingredients in boiling water item by item & drain. Arrange them neatly on serving plates.
7
Heat up Satay sauce & pour over Bee Hoon. Serve your Satay Bee Hoon hot!

 



About

Satay Bee Hoon is a popular food in Singapore. The sauce is a chilli-based peanut sauce, spread over vermicelli; almost similar to the one served with Satay (skewered meat).

I’d a BBQ recently. Besides having lots of seafood & meat, I also bought some nice Satay to entertain my good friend from Japan. The aunty at the Satay stall is extremely generous with her sauce & very often, I’ve a lot leftover. I just need to freeze it for my next use.

Yield:

2.0

Added:

Monday, May 30, 2011 - 1:16am

Creator:

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