Name: Satay Bee Hoon
Yield: Serves 4
Cuisine: Chinese
Ingredients: 3 stalks lemongrass, ends trimmed and bruised; 500 g (1 lb 1½ oz) peanuts; 2 Tbsp sugar or to taste; 12 cloves garlic, peeled; 125 ml (4 fl oz/ ½ cup) kecap manis (Indonesian sweet soy sauce); 2 large red onions, peeled; 4 Tbsp tamarind paste mixed with 4 Tbsp warm water; 1 tsp salt or to taste; 4 tau pok (fried tofu puffs), toasted and cut into strips; 1 Tbsp salt; 200 g kang kong (water convolvulus), washed and cut into 5-cm (2-in) lengths; 2 litres (64 fl oz / 8 cups) boiling water; 6 candlenuts; 2 Tbsp fresh chilli paste; 1 Tbsp cumin seeds; 5 kaffir lime leaves; 200 g (7 oz) dried bee hoon (rice vermicelli); 2 green chillies, sliced; 1 processed cuttlefish; 20 g (⅔ oz) belacan (dried shrimp paste); 5 Tbsp dried chilli paste; 4 Tbsp cooking oil; 40 g (1⅓ oz) galangal, peeled; 20 medium prawns, peeled and deveined; 100 g (3½ oz) palm sugar; 1 Tbsp fennel seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Satay bee hoon is a fusion of Malay and Chinese food cultures. The result is a sweet and savoury dish with marvellous flavours and crunch from the peanut sauce and other key ingredients, including cuttlefish, prawns, tau pok and kang kong.

Ingredients

200 g (7 oz) dried bee hoon (rice vermicelli)
1 processed cuttlefish

Method

Prepare satay gravy. Blend peanuts coarsely in a food processor. Remove half to a bowl and blend the remainder until fine. Remove and set aside.
Combine all ingredients for spice paste in the food processor and blend into a fine paste.
Heat oil in a pot and stir-fry spice paste until fragrant.
Add belacan and tamarind water and mix we