Satay Bee Hoon - A very Singaporean dish 沙爹米粉.....

Today dad wants to eat Satay Bee Hoon but in fact I had held on this for almost a month already..reason.?.it seemed that I am always missing one ingredient..either don't have taupok or forgotten to buy the satay powder or kang kong not very fresh...no cuttlefish in market....

Finally...yes finally I gotta cook this today..the last round I cooked this should be at least 10 years ago..

This is a fairly easy peasy dish..no hassle in the kitchen though today was quite a hassle because I was rushing from mum's house to market and back to mum house and then back to my own home to cook it..and must deliver lunch by noon..😱😱😱😱😛

Ingredients at a glance..

5 pcs bee hoon (instant) I used A1 brand

1 cuttle fish (lightly criss cross cut the surface)

200g lean pork (I bought 不见天)..

15 prawns or more (optional)(I used frozen ones today)

1 bunch of kang kong

20 squares of tau pok - rinse thru with hot water (fried bean curd) cut into 4 strips

1 pkt satay sauce

5 pkts satay powder

Water...abt 500ml or more (gauge)

Ground Peanut coarse..200g

Method

1. Boil the meat till cook, drain and slice thinly.

2. Cook prawns till pink, drained.

3. Wash kang kong and blanch last as they turn black after awhile.

4.Cut cuttlefish into thick strips, blanch till cook and set aside

5. Soak and scald bee hoon for a 2 minutes if using instant bee hoon.

6.Take a deep pot pour in satay paste, add 1 tbsp oil and fry on medium fire, add the packets of satay powder and fry further.

7. Fry till fragrant not burnt (watch over this, this sauce burns easily), add in water and bring it to a boil.

8.Season accordingly but I think just a bit of chicken powder around 1/2 tsp suffice.

9. Taste the satay sauce and put aside for use.

10.Assemble the dish starting the base with bee hoon and top with prawns, pork,tau pok, cuttlefish and kang kong and pour generous amount of gravy over the bowl of bee hoon..Serve hot and enjoy..