Satay Bee Hoon is a cultural fusion between Malay & Teochew people! A chili, peanut-based gravy is served on top of rice noodles, fried tofu puffs, shrimp, cuttlefish, & more! It's very similar to the satay sauce served with grilled meats but on another level of flavor! Join us for more cinematic cooking! bit.ly/3mVCq78
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SINGAPORE SATAY BEE HOON - 2 Servings
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200g Roasted Unsalted Peanuts
75g Shallot
6 Garlic Cloves
20g Galangal
1 Stalk Lemongrass - chopped
20g Dried Chilis - soaked & deseeded
1/2 TSP Coriander Powder
1/4 TSP Cumin Seeds
3 Macadamia Nuts
10g Belacan
4 TBSP Neutral Oil
1/2 TSP Kosher Salt
2 TBSP Tamarind Paste mixed w/ 2 TBSP warm water
*(or 2 TBSP of tamarind concentrate)
3 Cups Hot Water
1 Stalk Lemongrass - Smashed
2 Kaffir Lime Leaves
40g Palm Sugar
1/4 Cup Kecap Manis
100g Dried Bee Hoon - soaked in warm water for 30 min
1 Kaffir Lime Leaf
1/2 TBSP Kosher Salt
10 Large Shrimp - peeled and deveined
50g Cuttle Fish
8 Pieces of Toasted Tau Pok - cut into halves
Kangkong or Tang Oh
Bean Sprouts
INSTRUCTIONS
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Soak the dried bee hoon in hot water for 30 minutes.
Drain and set aside.
Blend the roasted peanuts in a food processor until fine or desired chunky-ness. Set aside.
Blend the shallot, garlic cloves, galangal, soaked dried chilis, cumin seeds, coriander seeds, and belacan into a fine paste. Add 1-2 tbsp of water if needed to get things going.
Add 4 TBSP oil to a pot and saute the paste until fragrant. ~3-4 minutes.
Add tamarind mixture, 1/2 TSP salt, and hot water.
Add smashed lemongrass, kaffir lime leaves, and palm sugar.
Bring to a boil and cook for 5 minutes.
Add the ground peanuts and mix thoroughly.
Mix in 1/4 cup kecap manis.
Bring to a boil and cook for another 5-10 minutes until the sauce has thickened but still has a gravy-like consistency.
Turn off the heat and set it aside.
Bring a pot of water to a boil and add 1/2 TBSP salt and a kaffir lime leaf.
Boil bee hoon and kangkong / tang oh for 2 minutes.
Drain and plate evenly amongst 2 plates.
Poach a handful of cuttlefish and shrimp for 2-3 minutes until cooked.
Drain and plate.
Poach bean sprouts for ~1 minute.
Drain and plate.
Add 2-3 ladles of the satay gravy per plate.
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Tamarind Paste
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Kaffir Lime Leaves
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📸 tech
Camera Body: Canon EOS RP
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Canon Mount Adapter EF-EOS R
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Lens: Canon RF 24-105mm f/4L IS USM
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Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
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Tripod: Mefoto Travel Tripod
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Lighting: Softbox Lights
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