Satay Beehoon
Photo taken by Makansutra
This is a dish invented by the Teochews who migrated to Singapore way back when. They once spent time in Indonesia back in the days of mass Chinese migration to SE Asia. They have a version in Chaozhou call sa-jiang mian, but the one here is done with a smooth peanut sauce cooked with five spices, stock and a mild sambal. The blanched bee hoon is topped with pork, cuttlefish, cockles, puff tofu, bean sprouts, prawns, kangkong greens and drenched in that delectable peanut sauce that has a savoury, sweet yet spicy kick to it.
405|Page
Jump to food category
Powered by FlippingBook