Thursday, 24 January 2013

Satay Pasta

Satay Bee Hoon is one of the lesser known features of the cuisine where I come from. A dish of rice vermicelli topped with peanut sauce, kangkong and seafood of various kinds, you would strangely find this served not at the same stalls selling satay, but stalls dedicated to selling only the one thing. Sad to say, the one stall that I frequented for is no longer there, its proprietor refusing to give out his recipe for fear of cultural dilution.

Strangely enough, at one point in time, the army's combat rations featured satay pasta, a vague analogue to the Satay Bee Hoon that my fellow citizens know and love. Amongst them, the males would have encountered the pasta through National Service; reactions vary wildly, from revulsion to fondness. It is through recollecting some of my moments wearing green, as well as a need to use up the ingredients in my kitchen in creative ways, that led me to doing this tonight.

Blend the Basics Peanut Butter and Cream Cheese together, while waiting for the pasta to be ready.

Shred the Basics Seafood Sticks and merge with the mixture. When the pasta is ready, tip some of the pasta water in to smooth it out, before

This was as awful as it looks. Do not cook for others. Do not cook even for yourself, unless absolutely necessary.

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