Satay Bee Hoon Happen to have some satay sauce leftover at home, so making use of it to do up this dish. (For 4-5 pax) Ingredient 1. Vacuum sealed Satay sauce (from wholesale BBQ supplier) - 1pkt 2. Dry Vermicelli (Bee Hoon) - 200g 3. Sliced lean meat - 300g 4. Beansprout - 100g 5. Kangkong - 1 bunch 6. Fish cake - 2 pcs (sliced) 7. Curry mix for meat - 1 tbsp 8. Sugar - 1tbsp 9. Prawns - 12 pcs (remove shell) 10. Fried beancurd puff (Tau Pok) - 1 pkt Preparation 1. Soak the Vermicelli (bee hoon) till soft 2. Wash and cut the KangKong 3. Cut the fried bean curd puff in small piece. 4. Marinate the slice lean meat with sesame oil, light soya sauce n corn flour. Left it in fridge for 30mins. 5. Blanch the veggies in boiling water with a 1 to 2 tsp of cooking oil for slightly less than a min 6. Boil the fried beancurd puff for about 2 mins to soften it. 7. Boil the soaked vermicelli for 2 to 4mins till cooked (white, soft n should not to be too tangy. Its also depends on the type of vermicelli than u use) Drain the cooked vermicelli from the boiling water n set aside 8. Pour away the used water n add in abt 400ml of fresh water again n bring to boil. 9. Once it started to boil, add in the sliced fish cake, prawns n marinated meat. Boil, remove n set aside. Boil both the fishcake n prawns for abt 1min and meat for abt 2mins to ensure its cooked thoroughly. Do not pour away the water as it will b used as stock for the sauce. The Dish 1. Boil the stock leftover from boiling the meat. (Add more water if added) 2. Add 1 tbsp of curry mix n stir well. 3. Turn to medium flame (easier to control n less chance of the sauce getting burnt) Add in the satay sauce with 1 tbsp of sugar, stir well n bring to boil. 4. Once boiling, taste your sauce. You may need to add a pinch of salt if desire. The taste should be a bit sweet n very nutty. If you feel that the sauce is too watery n not nutty enough, you can add 1 to 2 tbsp of peanut butter to enhance the taste. Remember to constantly stir the sauce to prevent it from getting burnt. 5. Once you are satisfy the taste, off the flame. 6. Separate the rice vermicelli into individual serving plate to individual preference. Add in the ingredients and lastly pour the satay sauce over it and you are ready to serve! Note 1. You do not need to use the ingredients that i used. You can choose to add anything of your preference. 2. If u dont want pork, you can use chicken to replace. 3. I didnt use cuttlefish n cockles. Not because i dun like it, but more of cant get it from supermarket(sold out). 4. If you are going to let your cooked vermicelli aside for too long, i would suggest that wash it using room temp water immediately for 3 mins after its cooked. By doing so, the vermicelli will not be sticking into big lumps n hard to separate. Hope these help. Happy cooking n Bon Appetit!
Posted on: Fri, 31 Oct 2014 13:41:35 +0000