Satay bee hoon
Satay bee hoon is a dish invented by Singaporean due to cultural fusion between Malay or Javanese with the Teochew people who immigrated to Singapore.[1] Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli.[2]
| Course | Main course |
|---|---|
| Place of origin | Singapore |
| Region or state | Nationwide in Singapore |
| Serving temperature | Hot |
| Main ingredients | Rice vermicelli and peanut sauce typically accompanied by cuttlefish, fried bean curd pufs, cockles and vegetables known as kangkung or water spinach |
Ingredient
The main ingredient of satay bee hoon is satay sauce. Cuttlefish, kang kong, bean sprouts, pork slices, prawns and cockles can be added to the vermicelli before spreading the sauce.[3]
gollark: I got the falconiform thingy.
gollark: ARing.
gollark: Razorcrests?
gollark: Maybe we'll learn one day that the trick to NDs is just to use, I don't know, the blue "ravenclaw" ones which are so generic I can't remember the name.
gollark: Probably.
See also
- Ketoprak, a similar dish from Jakarta, Indonesia, that contains rice vermicelli, rice cake, tofu and beansprouts in peanut sauce.
- Cuisine of Singapore
- Peanut sauce
- List of peanut dishes
References
- "Bak Kee Teochew Satay Bee Hoon: Why is there so few Satay Bee Hoon stalls".
- "RICE NOODLE WITH PEANUT SAUCE / SATAY BEE HOON".
- "Satay beehoon". Archived from the original on 2015-05-29. Retrieved 2016-01-16.
External links
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