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 A plate of uneaten satay bee hoon | |
| Course | Main course |
|---|---|
| Place of origin | Singapore |
| Region or state | Nationwide inSingapore |
| Serving temperature | Hot |
| Main ingredients | Rice vermicelli and peanut sauce typically accompanied by cuttlefish, fried bean curd pufs, cockles and vegetables known as kangkung or water spinach |
Satay bee hoon is aSingaporean dish. It was created due to cultural fusion of theMalays orJavanese with theTeochew people who immigrated to Singapore.[1] Satay bee hoon sauce is achilli-basedpeanut sauce very similar to the one served withsatay. Thesatay sauce is spread on top of ricevermicelli.[2]
The main ingredient of satay bee hoon is satay sauce.Cuttlefish,kang kong,bean sprouts,pork slices,prawns andcockles can be added to the vermicelli before spreading the sauce.[3]
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