Bencoolen Food Centre
A delightful dish which Singaporeans can proudly say it’s OURS!
A fusion of Malay satay sauce and typically Chinese ingredients such as the staple rice vermicelli, kangkong vegetable, marinated pork slices, cuttlefish slices, blenched cockles and beancurd puffs (tau pok) garnished with shallots and beansprouts.
Adapted from ieatishootipost:
Satay Bee Hoon is a Teochew dish and it is not hard to imagine how it came about. Obviously some Teochew man liked the peanut gravy that the Malays served with Satay so much that he wanted to eat more of the gravy and added it to Bee Hoon. At least, this is the story from the stallholder, but I haven’t managed to get any more details. So if there are any Satay Bee Hoon experts around, do enlighten us!
There are not many Satay Bee Hoon stalls around and I suspect that it might not be popular amongst the younger generation of Singaporeans.
[I, for one gen Y, LOVES Satay Bee Hoon!]
It’s really tedious to whip up Satay Bee Hoon. Nonetheless for those diligent aspiring cooks, here’s a recipe courtesy of Asian Food Recipes.
Satay Bee Hoon
200g rice vermicelli