Satay Bee Hoon

🛒 Ingredients

• Rice Vermicelli (Bee Hoon), dry 75 g · 270 kcal
• Pork Loin/Shoulder, thinly sliced 50 g · 125 kcal
• Fresh Cockles 30 g · 12 kcal
• Dried Cuttlefish, rehydrated 30 g · 12 kcal
• Water Spinach (Kangkong) 50 g · 5 kcal
• Bean Sprouts 30 g · 3 kcal
• Fried Tofu Puffs (Tau Pok) 20 g · 16 kcal
• Roasted Peanuts, unsalted 50 g · 290 kcal
• Palm Sugar (Gula Melaka) 20 g · 76 kcal
• Cooking Oil (Vegetable) 15 g · 135 kcal
• Dried Chillies, rehydrated 10 g · 3 kcal
• Shallots 15 g · 11 kcal
• Garlic 5 g · 8 kcal
• Lemongrass 5 g · 5 kcal
• Galangal 5 g · 4 kcal
• Candlenuts 5 g · 32 kcal
• Belacan (Shrimp Paste) 5 g · 5 kcal
• Tamarind Paste 10 g · 24 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Soak dried rice vermicelli in warm water until softened, then blanch briefly in boiling water for 1-2 minutes; drain well and set aside.
2. Prepare the 'rempah' paste by blending rehydrated dried chillies, shallots, garlic, lemongrass, galangal, candlenuts, and belacan until smooth.
3. Heat cooking oil in a wok over medium heat and fry the rempah paste until fragrant and the oil separates, about 10-15 minutes.
4. Add ground roasted peanuts, tamarind paste, palm sugar, and water to the wok, stirring well to form the satay sauce; simmer until thickened to your desired consistency. Season with salt to taste.
5. Blanch thin slices of pork, cockles, and rehydrated cuttlefish briefly in boiling water until just cooked; set aside.
6. Blanch kangkong and bean sprouts until tender-crisp; set aside.
7. Arrange the blanched rice vermicelli on a serving plate, then top with the blanched pork, cockles, cuttlefish, kangkong, bean sprouts, and fried tofu puffs.
8. Generously ladle the warm satay sauce over all the ingredients and serve immediately.