← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 20 g Dried chillies, soaked in hot water until soft
• 6 Shallot
• 4 cloves Garlic
• 2 cm piece Galangal
• 1 Lemongrass, white part, sliced
• 1 tsp Ground coriander
• 1 tsp belacan (optional)
• 4 tbsp Vegetable oil
• 250 g roasted peanuts, coarsely ground
• 2 tbsp tamarind paste, mixed with 3 tbsp water
• 250 ml Coconut milk
• 500 ml Water
• 50 g palm sugar or brown sugar
• 1 tsp Salt
• 300 g rice vermicelli (bee hoon)
• 200 g kangkung (water spinach), cut into lengths
• 200 g squid or cuttlefish, sliced
• 12 medium prawns, peeled
• 8 Fried tofu puffs, halved
• 100 g Bean sprouts

Method

1. Drain the chillies and blend them with the shallots, garlic, galangal, lemongrass, coriander and belacan (if using) into a smooth paste, adding a splash of water.
2. Heat the oil in a pot over medium-low heat and fry the paste for 8–10 min, stirring often, until it darkens and the oil separates.
3. Stir in the ground peanuts, tamarind water, coconut milk, water, sugar and salt. Simmer gently for 15–20 min, stirring so it does not catch, until thick enough to coat a spoon. Loosen with water if needed.
4. Meanwhile soak the vermicelli in warm water for 10 min, then blanch in boiling water for 1 minute and drain.
5. In the same boiling water, blanch the kangkung and bean sprouts for 30 seconds, then the squid and prawns for 1–2 min until just opaque. Warm the tofu puffs in the water too.
6. Pile noodles into bowls, top with the vegetables, seafood and tofu puffs, and ladle plenty of hot satay gravy over everything.

Tips

• The gravy keeps for 5 days in the fridge and freezes well; it is also a great dip for satay or grilled tofu.
• Contains peanuts, shellfish and molluscs. Hawkers also add cockles and sliced pork; skip the seafood and belacan for a vegetarian bowl.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today The Meatmen