Satay bee hoon is a food of cultural fusion between Malay and Chinese. It is difficult to find a hawker Stall that sells it, not to mention finding a good one. The allure of this dish lies in the satay sauce (hence its name) and how it combines with the rest of the ingredients.

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. The gravy should not be too thick so as to be heavy, or too watery so there is insufficient flavour. The peanuts should not be ground too fine so that it adds a crunchy bite to each mouthful. 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.

Have you ever wondered why satay bee hoon is rarely found in Singapore? According to the uncle who mans a particular satay bee hoon stall, which has been around for over 30 years, the reason is because Satay Bee Hoon is a lot of work. There is a lot of ingredients that you need to prepare and also you have to cook that pot of peanut gravy.

http://lifestylewiki.com/Satay_Bee_Hoon
http://en.wikipedia.org/wiki/Satay_bee_hoon

The satay bee hoon that we tried at Lao Paut Sat was tasty. The satay sauce was smooth and had a little salty taste and it was cooked to perfection with the right texture & taste. The owner was not stingy in giving the ingredients .The ingredients were also very fresh. The grinded peanuts in the sauce were cunchy. The cuttlefish was very springy and chewy. All the ingredients also blended in very well with the whole dish.

Laksa
Variations
There are two types of Laksas. Firstly Laksa Lemak, where lemak is Malay for the rich flavour derived from "coconut milk", and secondly is the spicy Assam Laksa which has clear and thinner gravy with less coconut milk content. Its sour taste is derived from the juice of squeezed tamarind, locally known as assam.

A common hybrid is the curry mee or "curry noodles" often mistakenly labelled a Laksa dish. It has a thick chicken curry soup-base similar to Laksa but the yellow noodles give it away as authentic Laksas are only made with white vermicelli noodles. Other variations of this hybrid include the seafood version of King Prawn Laksa and Crab Laksa and for vegetarians; there is the Laksa Yong Tao Foo. Various Malaysian states have laid claim to their own version of the Laksa with the Johor Laksa and the Sarawak Laksa.

http://infopedia.nl.sg/articles/SIP_884_2004-12-27.html
http://en.wikipedia.org/wiki/Laksa

Origin and the abouts of Curry Puff :)
Curry puff is a traditional Malay pastry originated from Malaysia and is now widely sold in Singapore, Thailand, India and many other parts of Asia. It is generally taken as a light snack. As time passes, curry puffs have formed different variations, depending on the country they are consumed in. Indian curry puffs tend to be spicier, while Malay curry puffs tend to be sweeter due to the different spices added in the curry puffs. Different ingredients are also added into curry puffs and these ingredients include: tuna, sardine and many other ingredients.
http://en.wikipedia.org/wiki/Curry_puff
http://rasamalaysia.com/recipe-curry-puff/
http://www.absoluteastronomy.com/topics/Curry_puff

My opinion about the Curry Puff At Lau Pa Sat
The traditional Malay curry puff was simply a mouth-watering delight! The deep-fried pastry was stuffed with curry, chicken and potato and was a delightful snack. Also, boiled egg was added inside. It was not too spicy, neither too bland and was unlike the normal Old Chang Kee curry puff. Instead, it had a traditional flavor to it. Moreover, it was very reasonably priced and was proved to be worth every cent! :)

So,wondering what is Naan? here's a short write up and review just for you:]

Naan is a leavened, oven-baked flatbread from India.It is one of the most popular varieties of South Asian breads and is particularly popular in Afghanistan, Iran, India, Pakistan, and the Xinjiang Autonomous Region of China, where it is considered the staple food.Originally, naan is a generic term for various flat-breads from different parts of the world

Generally, it looks like pita bread, it is usually leavened with yeast; unleavened dough. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yoghurt may also be used to give greater volume and thickness to the naan. Typically, the naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keema naan is stuffed with a minced meat mixture (usually lamb or mutton); Another variation is peshwari or peshawari naan. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins; aloo naan is stuffed with potatoes. Possible seasonings in the dough includecumin and nigella seeds. The Indian dish of balti, popular in Birmingham, England is always eaten with a naan and this has given rise to the huge "Karack" or table naan, easy to share amongst large groups.

The naan at Lau Pa Sat was great! It was cheap and it tastes something like prata but fluffier We definitely recommend this to all of you out there!

Satay bee hoon is a food of cultural fusion between Malay and Chinese. It is difficult to find a hawker Stall that sells it, not to mention finding a good one. The allure of this dish lies in the satay sauce (hence its name) and how it combines with the rest of the ingredients.

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. The gravy should not be too thick so as to be heavy, or too watery so there is insufficient flavour. The peanuts should not be ground too fine so that it adds a crunchy bite to each mouthful. 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.

Have you ever wondered why satay bee hoon is rarely found in Singapore? According to the uncle who mans a particular satay bee hoon stall, which has been around for over 30 years, the reason is because Satay Bee Hoon is a lot of work. There is a lot of ingredients that you need to prepare and also you have to cook that pot of peanut gravy.

http://lifestylewiki.com/Satay_Bee_Hoon
http://en.wikipedia.org/wiki/Satay_bee_hoon

The satay bee hoon that we tried at Lao Paut Sat was tasty. The satay sauce was smooth and had a little salty taste and it was cooked to perfection with the right texture & taste. The owner was not stingy in giving the ingredients .The ingredients were also very fresh. The grinded peanuts in the sauce were cunchy. The cuttlefish was very springy and chewy. All the ingredients also blended in very well with the whole dish.

Laksa
Variations
There are two types of Laksas. Firstly Laksa Lemak, where lemak is Malay for the rich flavour derived from "coconut milk", and secondly is the spicy Assam Laksa which has clear and thinner gravy with less coconut milk content. Its sour taste is derived from the juice of squeezed tamarind, locally known as assam.

A common hybrid is the curry mee or "curry noodles" often mistakenly labelled a Laksa dish. It has a thick chicken curry soup-base similar to Laksa but the yellow noodles give it away as authentic Laksas are only made with white vermicelli noodles. Other variations of this hybrid include the seafood version of King Prawn Laksa and Crab Laksa and for vegetarians; there is the Laksa Yong Tao Foo. Various Malaysian states have laid claim to their own version of the Laksa with the Johor Laksa and the Sarawak Laksa.

http://infopedia.nl.sg/articles/SIP_884_2004-12-27.html
http://en.wikipedia.org/wiki/Laksa

Origin and the abouts of Curry Puff :)
Curry puff is a traditional Malay pastry originated from Malaysia and is now widely sold in Singapore, Thailand, India and many other parts of Asia. It is generally taken as a light snack. As time passes, curry puffs have formed different variations, depending on the country they are consumed in. Indian curry puffs tend to be spicier, while Malay curry puffs tend to be sweeter due to the different spices added in the curry puffs. Different ingredients are also added into curry puffs and these ingredients include: tuna, sardine and many other ingredients.
http://en.wikipedia.org/wiki/Curry_puff
http://rasamalaysia.com/recipe-curry-puff/
http://www.absoluteastronomy.com/topics/Curry_puff

My opinion about the Curry Puff At Lau Pa Sat
The traditional Malay curry puff was simply a mouth-watering delight! The deep-fried pastry was stuffed with curry, chicken and potato and was a delightful snack. Also, boiled egg was added inside. It was not too spicy, neither too bland and was unlike the normal Old Chang Kee curry puff. Instead, it had a traditional flavor to it. Moreover, it was very reasonably priced and was proved to be worth every cent! :)

So,wondering what is Naan? here's a short write up and review just for you:]

Naan is a leavened, oven-baked flatbread from India.It is one of the most popular varieties of South Asian breads and is particularly popular in Afghanistan, Iran, India, Pakistan, and the Xinjiang Autonomous Region of China, where it is considered the staple food.Originally, naan is a generic term for various flat-breads from different parts of the world

Generally, it looks like pita bread, it is usually leavened with yeast; unleavened dough. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yoghurt may also be used to give greater volume and thickness to the naan. Typically, the naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keema naan is stuffed with a minced meat mixture (usually lamb or mutton); Another variation is peshwari or peshawari naan. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins; aloo naan is stuffed with potatoes. Possible seasonings in the dough includecumin and nigella seeds. The Indian dish of balti, popular in Birmingham, England is always eaten with a naan and this has given rise to the huge "Karack" or table naan, easy to share amongst large groups.

The naan at Lau Pa Sat was great! It was cheap and it tastes something like prata but fluffier We definitely recommend this to all of you out there!