Satay bee hoon
This article needs additional citations for verification. (January 2016) |
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 |
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]
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]
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[]
Categories:
- Singaporean cuisine
- Chinese noodle dishes
- Peanut dishes
- Chinese cuisine stubs