Satay Bee Hoon Using Leftover Sauce

Photo: Blackswan

Ingredients

10 grams Bee Hoon

1 small Cuttlefish

100 grams lean Pork or Chicken

300 grams Kang Kong vegetables

Leftover Satay sauce

Preparation

Soak Bee Hoon in water till soft & drain.

Clean Cuttlefish & make criss-cross patterns on the underside. Cut into equal bite-size lengths.

Rinse pork & slice thinly.

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.

Pluck leaves & stems using hands & clean thoroughly.

Blanch all ingredients in boiling water item by item & drain. Arrange them neatly on serving plates.

Heat up Satay sauce & pour over Bee Hoon. Serve your Satay Bee Hoon hot!

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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.