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Satay Bee Hoon
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B:
2 tablespoons tamarind pulp
3 cups water
300g roasted peanuts (coarsely ground)
5 tablespoons sugar
salt to taste
Condiments :
200g rice vermicelli
40g cuttlefish (cut into strips)
40g bean curd puffs (cut into pieces)
40g water spinach (kang kong), cut into 4cm lengths
20g cockles (shelled)
Method :
Peanut sauce : Grind Ingredients A together. Heat 5 tablespoons oil in wok till hot. Stir-fry ground Ingredients A till fragrant.
Mix tamarind pulp with water to make tamarind juice. Combine with Ingredients A and remaining Ingredients B and bring to boil. Reduce heat and simmer till sauce is thickened and oil floats to the surface.
Stir in a little curry powder and hot water so that the sauce is not too thick. Set aside.
Soak rice vermicelli in water till softened. Drain. Blanch rice vermicelli, cuttlefish, bean curd and puffs and kang kong in boiling water. Remove and drain.
Transfer rice vermicelli to serving dish. Pour hot peanut sauce over rice vermicelli. Garnish with cuttlefish, bean curd puffs, water spinach and shelled cockles. Serve.
