25 Jun '16, 5am

Bouncy cuttlefish, nutty gravy, and stringy vermicelli. Here's our guide to the absolute best #satay bee hoon:

A uniquely Singapore creation, satay bee hoon is a fusion hawker dish with Chinese and Malay influences. Its origins are unclear, but many believe that it was most likely invented by Teochew immigrants. This seemingly simple dish is deceptively tricky to prepare and execute. For the gravy to taste good, it has to be cooked with freshly roasted peanuts as well as a myriad of spices and fresh aromatics. Rehydrating the dried cuttlefish takes many hours of prep work, too. The quality and freshness of the other ingredients will also affect the overall taste of the dish. Even the cooking time of the bee hoon (rice vermicelli), vegetables, tau pok (tofu puff), seafood and meat toppings need to be spot on. With so many variables to perfect, there is little wonder that satay bee hoon is a dish that is fast disappearing from our hawker scene. Here are six worthy satay bee hoon stal...

Full article: http://www.hungrygowhere.com/gallery/6-best-satay-bee-hoo...

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