Must Try Singapore Satay Bee Hoon Recipe! 沙嗲米粉
Satay Bee Hoon is a cultural fusion between Malay & Teochew people! A chili, peanut-based gravy is served on top of rice noodles, fried tofu puffs, shrimp, cuttlefish, & more! It's very similar to the satay sauce served with grilled meats but on another level of flavor! Join us for more cinematic cooking!
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SINGAPORE SATAY BEE HOON - 2 Servings
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200g Roasted Unsalted Peanuts
75g Shallot
6 Garlic Cloves
20g Galangal
1 Stalk Lemongrass - chopped
20g Dried Chilis - soaked & deseeded
1/2 TSP Coriander Powder
1/4 TSP Cumin Seeds
3 Macadamia Nuts
10g Belacan
4 TBSP Neutral Oil
1/2 TSP Kosher Salt
2 TBSP Tamarind Paste mixed w/ 2 TBSP warm water
*(or 2 TBSP of tamarind concentrate)
3 Cups Hot Water
1 Stalk Lemongrass - Smashed
2 Kaffir Lime Leaves
40g Palm Sugar
1/4 Cup Kecap Manis
100g Dried Bee Hoon - soaked in warm water for 30 min
1 Kaffir Lime Leaf
1/2 TBSP Kosher Salt
10 Large Shrimp - peeled and deveined
50g Cuttle Fish
8 Pieces of Toasted Tau Pok - cut into halves
Kangkong or Tang Oh
Bean Sprouts
INSTRUCTIONS
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Soak the dried bee hoon in hot water for 30 minutes.
Drain and set aside.
Blend the roasted peanuts in a food processor until fine or desired chunky-ness. Set aside.
Blend the shallot, garlic cloves, galangal, soaked dried chilis, cumin seeds, coriander seeds, and belacan into a fine paste. Add 1-2 tbsp of water if needed to get things going.
Add 4 TBSP oil to a pot and saute the paste until fragrant. ~3-4 minutes.
Add tamarind mixture, 1/2 TSP salt, and hot water.
Add smashed lemongrass, kaffir lime leaves, and palm sugar.
Bring to a boil and cook for 5 minutes.
Add the ground peanuts and mix thoroughly.
Mix in 1/4 cup kecap manis.
Bring to a boil and cook for another 5-10 minutes until the sauce has thickened but still has a gravy-like consistency.
Turn off the heat and set it aside.
Bring a pot of water to a boil and add 1/2 TBSP salt and a kaffir lime leaf.
Boil bee hoon and kangkong / tang oh for 2 minutes.
Drain and plate evenly amongst 2 plates.
Poach a handful of cuttlefish and shrimp for 2-3 minutes until cooked.
Drain and plate.
Poach bean sprouts for ~1 minute.
Drain and plate.
Add 2-3 ladles of the satay gravy per plate.
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Tamarind Paste
Kaffir Lime Leaves
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CHICKEN SATAY RECIPE | SATAY CHICKEN | CHICKEN SATAY WITH PEANUT SAUCE
Chicken Satay Recipe | Satay Chicken | How To Make Chicken Satay | Chicken Satay with Peanut Sauce | Satay Chicken Recipe
Ingredients for Chicken Satay:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken - 450 gms (1 lb)
Marinade, coarsely blended or crushed :
- Shallots- 6 small (total around 35 gms)
- Garlic cloves- 4-5 (5 gms)
- Lemon grass, sliced- 2 stalks, white portion (2 tbsp, around 10 gms)
- Turmeric Powder- 1.50 tsp (1.25 tsp if using white sugar instead of brown sugar in the marinade)
- Coriander Powder- 1 tsp
- Red Chilli Powder- 1 tsp
- Salt- 1.5 tsp
- Brown Sugar- 1.5 tbsp
- Oil-3 tbsp
(use 2.5 tbsp of this marinade for 450 gms- 1 lb of chicken)
Peanut Dipping Sauce for Satay:
- Peanut butter (crunchy)- 3 tbsp
- Soy sauce ,low sodium-2.5 tsp
- Sriracha Sauce-3 tsp (Or any other readymade Chilli Garlic Sauce)
- Brown sugar-3 tsp
- Lemon Juice- 1.25 tbsp
- Grated ginger- 1 tsp
- Chopped garlic -1 clove very finely chopped
- Coconut milk-3 tsp
- Water -3 tbsp
Wooden Skewers- around 6
Preparation:
- Cut the chicken boneless fillets into 1” bite sized pieces. The pieces should be flat and not very thick.
- Peel the shallots & garlic and slice the white portion of two lemon grass stalks.
- Now to prepare the marinade, add all the items into a blender/mixer jar and blend it into a coarse mixture.
- Alternatively you can also use a mortar & pestle to crush these roughly.
- Take out 2.5 tbsp of this mixture and add it into the chicken pieces. Mix well and set aside for 2-3 hrs to marinate.
- To prepare the Peanut Sauce, easiest way is to use readymade Peanut Butter (crunchy variety).
- To make this sauce, grate a piece of peeled ginger and finely chop one garlic clove. You can use readymade Sriracha Sauce or any other readymade or home-made Chilli Garlic Sauce.
- Add all the items in a bowl and whisk it till smooth.
Process:
- Skewer the marinated chicken pieces on a Kebab stick or small wooden skewer 4 at a time.
- Once done, preheat a Grill pan and brush it with oil.
- Now place the skewers side by side 3-4 at a time.
- Grill on one side on medium high heat for 3 mins and then flip. Repeat on the other side for another 3 mins.
- Now turn the skewers again and baste the pieces with oil. Reduce heat to low and grill it for 3 more mins.
- Flip again and baste with oil on the other side.
- Continue to grill on low heat for another 3 mins till the meat is tender.
- Serve hot with Peanut Sauce and some sliced cucumber.
#chickensatayrecipe #sataychicken #chickensatay #sataypeanutsauce #sataychickenrecipe #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
Chicken Satay with Peanut Sauce - 鸡肉沙爹和花生酱
⬇️ Ingredients below ⬇️
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Starting today, we will be featuring the recipe videos of the winning entries to our Tecno Local Oven Recipe contest over the coming week. Our first featured winner would be @ladyhomechef ( with her recipe for Chicken Satay with Peanut Sauce!!
Some interesting parts of this recipe is that chicken thighs were used, together with the fact that it’s an oven-grilled recipe makes this so assessable to many home cooks too. A honey mixture was then brushed on both sides during the oven grilling process, giving it a nice additional sweetness to the meat!
Enjoy your lovely Largo-60 Built-In Oven prize by Tecno, and happy cooking with it!
#themeatmen #themeatmensg #foodporn #tecno #recipevideo #asianrecipes
⬇️ Ingredients here ⬇️
4 large skinless chicken thighs (cut into bite size)
20-24 Bamboo skewers
Marinade:
10 shallots
6 cloves garlic
Thumb size galangal
1 large lemongrass (white part)
2 tsp turmeric powder
1 tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
1 tbsp tamarind juice
2 tbsp sugar
2 tsp salt
2 tbsp oil
Peanut sauce:
1 tbsp oil
500 ml water
1 to 2 cups grounded peanuts
3 tbsp tamarind juice
6 tbsp palm sugar (adjust to taste)
1 tsp salt (adjust to taste)
Spice paste:
8 shallots
5 cloves garlic
3 tbsp chilli paste or 10 soaked dried chillies
Thumb size galangal
1 large lemongrass (white part)
2 Tbsp toasted belacan
Brushing mixture:
3 tbsp oil
3 tbsp coconut milk
3 tbsp honey
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Episode 25: Easy homemade peanut sauce (for satay) 简单自制(沙爹)花生酱 kuah satay
Peanuts sauce is not only goes well with satay but it’s also a great dressing for gado-gado (Indonesian salad).
Ingredients:
300g peanut (skinless)
1.5 tbsp dried chillies (8-10pcs)
1.5 tbsp lemongrass
1.5 tbsp galangal
8-10 cloves garlic
2 red onion
2 shallots
3 tbsp palm sugar
6 tbsp sugar (sweetness depends on self preference)
1/2 ginger
500-600 ml water
How to make satay:
How to make nasi impit:
Pork Belly Satay 五花肉沙爹
Satay is made of skewered meat that is grilled and taken commonly with the ever fragrant peanut sauce. Another hawker hero, satay is sold in all over sunny Singapore and industries have grown from it.
While everyone does satay differently, in our recipe the choice meat we use is pork belly due to the fact that the fats keep it nice & moist, giving it more flavor.
By making your own satay sauce, you will have absolute control over the amount of sugar then goes into it, so that you can get to savor the TASTE of the meat, instead of just usual sugary sweetness. This is a meat-licious bomb!
On the side, our version of the sauce is skewered (no pun intended) towards the chunky side, if you want it to be creamy and smooth, simple - just blend the peanuts until it's finer. You can replace the pork belly with your choice of meat be it chicken, mutton or beef.
Enjoy playing satay man! And always use a charcoal grill.
Recipe at:-
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Singapore Satay Bee Hoon Recipe - 沙嗲米粉
⬇️ Ingredients below ⬇️
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???? Comment what recipes you want to see next below ????
Satay Bee Hoon (沙嗲米粉) is a fusion of different cultures, mainly between the Malay and Chinese, as you can guess from the name the reason why its call Satay Bee Hoon is because of the peanut gravy which is similar to satay sauce with peanut butter. The result is a sweet savoury dish with marvellous flavours and crunch from the key ingredients cuttlefish, prawns, tau pok and kangkong. Another important thing aside from the sauce, is to make sure that when poaching the rest of the ingredients they are drained properly as the excess water dilutes the taste of the sauce.
#SG50 #jiaksimi #themeatmensg #sataysauce #sataybeehoon
⬇️ Ingredients here ⬇️
Sauce:
500g ground peanuts
2 large red onions
12 cloves garlic
40g galangal
1 stalk chopped lemongrass
1 tbsp fennel seeds
1 tbsp cumin seeds
6 candlenuts
20g belacan
4 tbsp oil
2 tbsp dried chilli paste
1 tsp salt (adjust to taste)
4 tbsp tamarind paste mixed with 4 tbsp warm water
2 litres of boiling water
3 stalks bruised lemongrass
5 kaffir lime leaves
100g palm sugar
2 tbsp fresh chilli paste
2 tbsp white sugar (adjust to taste)
½ cup kecap manis
Mains:
1 tbsp salt
3 kaffir lime leaves
200g dried beehoon (soaked in water for 30mins)
20 medium prawns (shelled)
1 processed cuttlefish
1 bundle of kangkong (washed and cut into 5 cm length)
4 toasted tau poks
2 green chillies
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Recipe at:-
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P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
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