Satay Bee Hoon 
From Singapore Hotels & Singapore Lifestyle
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Satay Bee Hoon is a hybrid between Malay Cuisine and Chinese Cuisine. It is difficult to find a Hawker Stall that sells it, not to mention finding a good one.
The allure of this dish lies in the satay sauce (hence its name) and how it combines with the rest of the ingredients. The Satay Bee Hoon sauce is a chilli-based peanut sauce very similar to the one served with Satay. The gravy should not be too thick so as to be heavy, or too watery so there is insufficient flavour. The peanuts should not be ground too fine so that it adds a crunchy bite to each mouthful.
It is usually served with a few stalks of Kang Kong, slices of cuttlefish and fried fish cake, pork slices and cockels.
Preparation
While the satay sauce is prepared at the start of business, the rest of the ingredients are cooked only when orders are placed. Bee hoon that has been soaked and steamed is dipped into boiling water, along with cuttlefish, kang kong, bean sprouts, pork slices, prawns and cockles. All this is placed on a plate and the Satay sauce is ladled liberally over.
First the bee hoon is cooked in boiling water first. Then it is placed in the serving dish. Cooked slices of cuttlefish and fried fish cake, pork slices and cockels, and stalks of kang kong are added into the boiling water as well and placed on top of the cooked bee hoon. After that, a generous amount of Satay sauce are added on top of the bee hoon and cooked ingredients.
Good satay bee hoon really depends on the preparation of the Satay sauce. The peanuts, that is the main ingredient of the Satay sauce should be roasted and grounded (but should not be too fine).
When eating satay bee hoon, be sure to mix the satay sauce thoroughly. Slurping up the bee hoon that is covered with the sweet and spicy satay sauce would make this a Singapore Cuisine, you would not soon forget.
