Satay Bee Hoon Using Leftover Sauce
By: Blackswan
Published: Monday, May 30, 2011 - 1:16am

Ingredients




10 grams Bee Hoon
1 small Cuttlefish
100 grams lean Pork or Chicken
300 grams Kang Kong vegetables
Leftover Satay sauce

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.