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.

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.