OMY-食天堂Eat as DIY 好主意!
I’d a BBQ recently. Besides having lots of seafood & meat, I also bought some nice Satay to entertain my good friend from Japan. The aunty at the Satay stall is extremely generous with her sauce & very often, I’ve a lot leftover. I just need to freeze it for my next use.
The Satay is direct from factory & it’s cheap & good. You can check out where to buy/order the Satay & many other seafood etc from Chinese New Year Shopping At Woodlands Loop.
Hubby is a fan of Satay Bee Hoon & I’ve used the leftover sauce for the delicious S'pore dish. Here are the main ingredients:
10g Bee Hoon
1 small Cuttlefish
100g lean Pork or Chicken
300g Kang Kong vegetables
Leftover Satay sauce
- Soak Bee Hoon in water till soft & drain.
- Clean Cuttlefish & make criss-cross patterns on the underside.
- Cut into equal bite-size lengths.
- Rinse pork & slice thinly.
- Cut off vegetable roots. * I like to cut the roots without removing the plastic so I won’t dirty my kitchen top should there be any sand residues. For easy management: If your vegetables come tied in rubber bands, cut it just before the band, then remove it.
- Pluck leaves & stems using hands & clean thoroughly.
- Blanch all ingredients in boiling water item by item & drain. Arrange them neatly on serving plates.
- Heat up Satay sauce & pour over Bee Hoon. Serve your Satay Bee Hoon hot!