Satay Beehoon Hot
Satay beehoon is a dish of the cultural fusion between Malay and Chinese. 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.
The main ingredient of satay bee hoon is satay sauce. Cuttlefish, kang kong, bean sprouts, pork slices, prawnsand cocklescan be added to the vermicelli before spreading the sauce.
User Ratings Summary
User rating summary from: 6 user(s)
Vermicelli in chilli-based peanut sauce
I never used to eat Satay Bee Hoon, but when I tasted one, it left me wondering why.
My favourite ingredient of the dish is the chilli-based peanut sauce (satay sauce), which is absolutely delicious and well worth the calories. Apart from that, other ingredients such as the cuttlefish, kang kong, bean sprouts, pork slices, prawns and cockles blends well together with the vermicelli.
Upon eating my first plate of Satay Bee Hoon, I decided to start on a quest to find other Satay Bee Hoon stalls in Singapore. By far, I would say that the best Satay Bee Hoon stall is at Ang Moh Kio Central.
Soaked Noodles in Sweet, delicious gravy
This dish is one that I respect the most. I can sing praises of its goodness till the end of time. Amongst all the local dishes that deserve some recognition, I have to admit that the Satay Bee Hoon is one of the finest.
I used to be a picky eater, which meant that I hadn't tried Satay Bee Hoon until just recently. Boy, the moment I put that spoon of noodles with a generous helping of gravy into my mouth, I was in love. I was salivating for the next round of noodles hoping to taste the sweet, tantalising goodness of the gravy filling my mouth. The soft texture of the noodles soaked in gravy just made the dish all the more addictive - it was almost like sucking the noodles.
I love satay beehoon! So much that my parents comment that every time I ate it, it is with such a rigour that I stain my whole mouth brown!
Satay beehoon has a long history in being a local delicacy. When I was young, my parents indulged me in tales of Peranakans and their legendary food, and of course Satay Bee Hoon came into the picture. Curious, I made a first pilgrimage to have a taste of the legendary dish at Chinatown years ago. That first taste is still on my tongue as I type this, and I'm trying to control my mouth from watering so as to complete this review in a distinguished manner. The first bite is like love, with the smooth white been hoon sliding everywhere in your mouth and the rich peanut cum spicy taste of the sauce exploding in your mouth. Next comes the first bite, the severance of the bee hoon and the subsequent chewing, which mixes the bee hoon and the sauce in a rich blend of gummy, but enjoyable paste!
Satay Bee Hoon is traditionally served with cucumber and onions as it is felt as a 'hot' food among the chinese, and hence these vegetables, being 'cooling', alleviates the unhealthy effect of excessive indulging in it. However, these do not go well with the taste of the bee hoon and it never fails to spoil the taste after a while. Moreover, without much variety of ingredients in the bee hoon itself, the slight disadvantage is that it will feel bland after many mouthfuls.
Cheap, filling, delicious, but getting rarer
My parents absolutely love the Satay Beehoon from Bedok 85. Frankly, it looks quite unappealing - chunky peanut sauce drenches the entire plate of beehoon, liver,tau pok and other ingredients, making your plate look like a mess. However, one day, my curiosity got the better of me and I decided to try it.
I had to queue for about 30 minutes though. There was such a long queue! After having a plate myself, I realised why.
The seemingly unpromising plate of beehoon was incredibly filling and definitely worth the few dollars and the time spent queueing. The peanut sauce was warm, slightly sweet and spicy, giving life to the usually tasteless beehoon. Even though all the ingredients seemed to be at odds with each other (cockles, beansprouts, liver?), they somehow came together in perfect harmony. Maybe it was the delicious peanut sauce.
My parents say it's hard to find this dish nowadays. Thankfully, I can find it at Bedok 85 everyday! They only sell it in the evening though. The next time you go to 85, perhaps you could try this instead of the usual Ba Chor Mee.
Not so east to find anymore
I started eating satay bee hoon only when I was quite old. I had no idea why I had not tried this dish when I was younger. I guessed at that time, I seldom eat bee hoon and so I had also given this dish a miss.
After I got to know my wife, I started eating bee hoon and it was a natural progression that eventually I tried satay bee hoon. I guessed what attracted me to this dish was the cockles together with the other ingredients. I also noticed that most if the ingredients in satay bee hoon was cooked and not fried so it was a more healthy choice. Bee hoon by itself was a very bland food but mixing the ingredients and satay sauce, it was a food that you cannot find in other countries. Truly made in Singapore.
Oh my, the overwhelming goodness of satay bee hoon! I am drooling (not literally, of course) while writing about this already, goodness; the craving! Bee hoon, otherwise known as rice vermicelli, is the thinnest type of white Chinese noodle, and I absolutely love it – I find it easy to chew and its healthy at the same time. Together with the satay sauce, it is just irresistible.
It can be found easily, in almost every hawker centre for a very cheap price. It might not be very filling though, maybe because its main ingredient of rice vermicelli isn’t very filling to start with. It’s perfect for those times when it is time to eat, yet you don’t feel too hungry yet.
I actually think it’s a multi-cultural version of the Rojak dish – which is the Malaysian dish which consists of a mixture of all kinds of ingredients, ranging from fruits like pineapple to youtiao. Satay bee hoon consists of the satay sauce, sotong, Chinese rice vermicelli, amongst many other ingredients and it really just is messily delicious.
It is not in the least spicy, even if it is, it is definitely tolerable. I believe the spiciness comes from the spices in the ingredients in the satay sauce. Definitely a must try.