Satay Beehoon will always be a part of our life beginning from our childhood days. I would say one of my family’s all time favorites. I have searched for a recipe as close as my hometown’s and settled for this one from the site, Asian Food recipes. Kang Kung veggies was not in season so I omitted it. I used bean sprouts, prawns, chicken and bean curd puffs. I also omitted cockles as the actual ones are not available where I currently lives. It is these cockles that makes this dish very distinctive and special. N0 matter how good the satay sauce can turn out to be, there can be a difference in overall taste if without the cockles.

Ingredients ( Satay Sauce)

A

• 30g dried chillies
  50g garlic
  20g lemon grass
  20g galangal
  1 tsp cumin seeds
• B
  2 tbsp tamarind pulp
  3 cups water
  300g roasted peanuts(coarsely ground)
  5 tbsp sugar
  salt to taste

Condiments

• 200g rice vermicelli
• 40g cuttlefish( cut into strips )
• 40g bean curd puffs ( cut into pcs )
• 40g Kang kung, cut into 4cm lengths
• 20g cockles( shelled )

Method

1. Grind ingredients A together. Heat 5 tbsp oil in wok till hot.
2. Stir fry ground ingredients A till fragrant.
3. Mix tamarind pulp with water to make tamarind juice. Combine with ingredients A and remaining ingredients B and bring to boil. I added 1 cup of coconut milk as a preference. Reduce heat and simmer till sauces is thickened and oil floats to the surface.
4. Stir in the curry powder and hot water so that the sauce is not too thick. Set aside.
5. Soak rice vermicelli in water till softened. Drain. Blanch rice vermicelli, cuttlefish, bean curd puffs and Kangkung in boiling water. Remove and drain.
6. Transfer to a serving dish. Pour hot satay sauce over the rice vermicelli and the rest of the condiments. Serve. Voila!