Satay Bee hoon

Satay Beehoon.jpg
300 g bee hoon
50 g cuttlefish – criss cross and cut into pieces
5-6 pieces tau pok (fried and cut into strips)
50 g kangkong (washed and pluck the leaves and stems, about 3 cm)
20 g bean sprouts
20 g chicken meat/pork slices
50 g pig liver – sliced thinly
20 g medium prawns
20 g cockles (optional)

1) Blanched bee hoon in boiling water for about 3 minutes, drained and set aside.
2) Blanch cuttlefish, kangkong, beansprouts, chicken slices, prawns, pig liver and cockles in boiling water. Remove and set aside.
3) Transfer bee hoon to a serving plate, ladle the gravy over it. Garnished with blanched cuttlefish, meat, prawns kangkong, bean sprouts, cockles and pig liver. Serve hot.

Gravy Ingredients
500 g ground peanuts
2 potatoes -steamed and mashed
50 g sugar
100 g brown sugar
Salt to taste
1 tbsp kicap manis
1000 ml water

Blended Ingredients
3 stalks lemongrass
3 candlenuts
1 inch galangal
1 tsp each – cummin, fennel and turmeric powder
1 tbsp coriander powder
3 fresh red chillies
20 pieces dried chillies (soaked till soft)
7 shallots
3 cloves garlic
2 cm toasted belacan
20 g dried shrimps
50 ml tamarind water

1) Heat oil in a wok and saute blended ingredients till aromatic and oil sips through. Add sugar, salt and mix evenly, add water, kicap manis, mashed potatoes and peanuts .
2) Stir to combine everything together. Simmer over low heat till sugar dissovles, stirring occasionally.  Once gravy thickens, taste accordingly. (add more water if gravy is too thick)

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