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Name: Authentic Singapore Satay Bee Hoon Recipe
Prep time: 30 min
Cook time: 45 min
Yield: 4
Cuisine: Singapore
Ingredients: *For the Satay Sauce (Gravy):**; 150g roasted peanuts, skin removed; 4 tbsp cooking oil; 3 tbsp coriander powder; 1 tbsp cumin powder; 1 tbsp turmeric powder; 4-5 stalks lemongrass, white part only, finely sliced; 30g galangal, sliced; 5 cloves garlic; 100g shallots; 3-4 dried chilies, soaked in hot water to soften; 2 tbsp tamarind paste mixed with 100ml water, strained; 400ml coconut milk; 200ml water; 2 tbsp palm sugar (or brown sugar); 5 tsp salt; *For the Dish Assembly:**; 400g dried rice vermicelli (Bee Hoon); 200g raw prawns, shelled and deveined; 200g sliced pork (shoulder or loin); 100g kangkung (water spinach), cut into sections; 100g bean sprouts; 2 large fried tofu puffs, sliced; 100g cuttlefish, sliced and blanched (optional); 4 hard-boiled eggs, halved; 2 tbsp fried shallots; 2 tbsp extra crushed roasted peanuts for garnish; 1 lime, cut into wedges

Satay Bee Hoon

🇸🇬 Singapore

Southeast Asia

A dish combining rice vermicelli with satay sauce, prawns, and a variety of ingredients, often garnished with crushed peanuts.

Noodles

Peanut Sauce

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