Satay Bee Hoon (Rice Vermicelli in Satay Sauce)

Name: Satay Bee Hoon (Rice Vermicelli in Satay Sauce)
Total time: 1 h 15 min
Yield: 4
Cuisine: Singaporean (Malay-Teochew)
Ingredients: 300 g Thin rice vermicelli (bee hoon); 200 g Roasted peanuts, skinless; 12 Dried red chillies, soaked; 8 Shallots; 4 Garlic cloves; 2 stalks Lemongrass, white part; 3 cm Galangal; 1 tsp Belacan (shrimp paste), toasted; 2 tbsp Tamarind paste; 3 tbsp Palm sugar; 1.5 tsp Salt; 5 tbsp Neutral oil; 600 ml Water; 150 g Cuttlefish, blanched and sliced; 100 g Cockles, blanched and shelled; 150 g Pork loin, poached and sliced thin; 150 g Kangkung, blanched; 100 g Bean sprouts, blanched; 6 Fried tofu puffs, halved

A dish that exists only in Singapore — the Malay satay peanut sauce, chilli-hot and thick, ladled over Teochew rice vermicelli with cuttlefish, cockles, kangkung and pork slices. Two communities' cooking on one plate, and one of the hawker dishes that is disappearing because the sauce takes a morning to make.

Pinagmulan

Recipe ni Chinese-Singaporean hawker stalls · 🏺 Traditional · Teochew, Hokkien and Cantonese stall cooking in Singapore's hawker centres and coffee shops

Singapore · satay sauce meets Teochew noodles — An ownerless hawker dish, so no cook is credited. The cited article confirms satay bee hoon as a Singaporean dish born of Malay or Javanese and Teochew cultural fusion, with a chilli-based peanut sauce very like satay sauce spread over rice vermicelli. The rempah, the oil-split cue, the toppings, timings and quantities are this book's own.

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Panoorin habang niluluto · 3 na video

The Meatmen Channel School of Wok makitchen

⏱ 75 min🍽 4 na serving🔥 540 kcal🇸🇬 Singapore🌶️🌶️🌶️

Walang gatasWalang gluten

Mga hakbang

Blend the chillies, shallots, garlic, lemongrass, galangal and belacan into a paste. Pound or blitz the peanuts separately until coarse — some powder, some pieces.
Fry the paste in the oil over medium heat 10–12 minutes, stirring, until it darkens and the oil separates and pools red at the edges.
💡 Until the oil comes out. This is the step the disappearing stalls refuse to shorten, and it is why their sauce tastes cooked rather than raw and hot.
Add the peanuts, tamarind, palm sugar, salt and water. Simmer 25 minutes, stirring often, until thick enough to coat a spoon heavily and the oil has risen again to the surface.
Soak the vermicelli in hot water 5 minutes, then blanch 30 seconds and drain. Divide between plates with the bean sprouts and kangkung.
Arrange the cuttlefish, cockles, pork and tofu on top. Ladle the hot satay sauce generously over everything and serve.

💡 Mga tip

The sauce is the dish. Make it a day ahead — it thickens and deepens overnight and reheats with a splash of water.
No cockles: more cuttlefish. No cuttlefish: prawns. The sauce forgives every substitution except a thin one.