Is the World your Oyster?

Travel to See the World Unravel

Satay Bee Hoon 沙爹米粉

on May 3, 2011

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

Condiments :

30g dried chillies (soaked till softened)
50g garlic
20g lemon grass
20g galangal
1 teaspoon cumin seeds

2 tablespoons tamarind pulp
3 cups water
300g roasted peanuts (coarsely ground)
5 tablespoons sugar
salt to taste

Ingredients :

200g rice vermicelli
40g cuttlefish (cut into strips)
40g bean curd puffs (cut into pieces)
40g water spinach (kang kong), cut into 4cm lengths
20g cockles (shelled)

Method :

  • Peanut sauce : Grind Ingredients A together. Heat 5 tablespoons oil in wok till hot. Stir-fry ground Ingredients A till fragrant.
  • Mix tamarind pulp with water to make tamarind juice. Combine with Ingredients A and remaining Ingredients B and bring to boil. Reduce heat and simmer till sauce is thickened and oil floats to the surface.
  • Stir in a little curry powder and hot water so that the sauce is not too thick. Set aside.
  • Soak rice vermicelli in water till softened. Drain. Blanch rice vermicelli, cuttlefish, bean curd and puffs and kang kong in boiling water. Remove and drain.
  • Transfer rice vermicelli to serving dish. Pour hot peanut sauce over rice vermicelli. Garnish with cuttlefish, bean curd puffs, water spinach and shelled cockles. Serve.

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