Singapore Satay Bee Hoon
A unique noodle dish featuring thin rice vermicelli (bee hoon) served in a rich, spicy peanut satay gravy, topped with a variety of ingredients like seafood, meat, and vegetables.
🧂 Ingredients
- 250 g Rice vermicelli (bee hoon)(dried)
- 150 g Prawns(peeled and deveined)
- 100 g Squid(cleaned and cut into rings)
- 100 g Pork slices(thinly sliced)
- 500 ml Water(for the gravy)
- 150 g Peanut butter(smooth or crunchy)
- 2 tbsp Chilli paste(or to taste)
- 2 medium Shallots(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch Galangal(grated or finely minced)
- 1 stalk Lemongrass(bruised)
- 1 tbsp Sugar
- 1 tbsp Soy sauce
- 2 tbsp Vegetable oil(for sautéing)
- 100 g Kangkong (water spinach)(cut into sections)
- 4 each Fried beancurd puffs(halved)
- 2 tbsp Fried shallots(for garnish)
- 4 each Lime wedges(for serving)
👨🍳 Instructions
- 1
Soak the dried rice vermicelli in hot water according to package directions until softened. Drain and set aside.
- 2
For the satay gravy: Heat vegetable oil in a pot over medium heat. Sauté shallots, garlic, galangal, and lemongrass until fragrant.
- 3
Add chilli paste and cook for 2-3 minutes until the oil separates. Stir in peanut butter and cook for another minute.
- 4
Gradually whisk in water until smooth. Bring to a simmer, then stir in sugar and soy sauce. Cook for 10-15 minutes, stirring occasionally, until the gravy thickens. Remove lemongrass stalk.
- 5
In a separate pot of boiling water, blanch the prawns, squid, and pork slices until just cooked. Remove and set aside. Blanch the kangkong briefly until tender-crisp.
- 6
To serve: Divide the soaked bee hoon among serving bowls. Top with blanched kangkong, prawns, squid, pork slices, and fried beancurd puffs.
- 7
Ladle the hot satay gravy generously over the noodles and toppings. Garnish with fried shallots and serve immediately with lime wedges.
💡 Pro Tips
- ✓Adjust the amount of chilli paste and sugar to achieve your desired level of spiciness and sweetness.
- ✓Ensure the gravy is well-simmered to develop the flavors.
- ✓Do not overcook the seafood and pork when blanching.
🔄 Variations
- Add sliced fish cakes or cuttlefish for more variety.
- Some recipes include a dash of coconut milk in the gravy for extra richness.
- For a vegetarian option, omit the meat and seafood and add more vegetables like bean sprouts or mushrooms.