Satay Bee Hoon

Origins of Satay Bee Hoon:

Arabs were known to skewer their meat on swords before roasting and Middle Eastern nomads would barbecue their meat on metal skewers in a dish known as kebab or sharwarma. The spice trade brought Arab traders to Southeast Asia and led to the spread of Arab culinary culture to the Indonesians and eventually to Malaya. The kebab or sharwarma has also spread to India and even Beijing residents can savour fiery flavoured kebabs today. However, a key adaptation of the dish in Asia is that wooden rather than metal skewers are used for the satay.

The satay sauce, made from ground peanuts and other spices, was first introduced in the Philippines by the Spanish from South America. It is used to marinate the pieces of satay meat, with the remaining sauce served as a dip with the grilled meat.

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Ingredients for Satay Bee Hoon:

300g bee hoon - rice vermicelli (soaked in a pot of hot water 5-12 minutes)

50g cuttlefish (cut into strips)

5-6 tau pok (re-fried, cut into pieces)

50g kang kong (washed, pluck leaves and stems into 3cm length)

20g bean sprouts 

20g chicken slices

20g prawns (deveined)

20g fresh cockles (shelled)

 

Methods for making Satay Bee Hoon:

1. Blanch soaked rice vermicelli in boiling water to wash away the starch and to loosen them up, about 3 minutes. Drain.
2. Blanch cuttlefish, kang kong, bean sprouts, chicken slices, prawns and lastly the fresh cockles in boiling water. Remove and drain.
3. Transfer bee hoon to a serving plate.
4. Ladle the hot Satay gravy over rice vermicelli.
5. Garnish neatly with blanched cuttlefish, fried crispy tau pok, kang kong, bean sprouts, chicken slices, prawns and fresh cockles. Serve and eat while its hot.