COUNTRY/PLACE OF ORIGIN

DIETARY

Halal

PREPARATION

• Cooking method:
• 1. Blanch rice vermicelli (140g), fried beancurd puff (40g), bean sprouts (100g), kang kong (200g), cured cuttlefish (150g) and 6 medium prawns separately in boiling water
• 2. Drain and set aside
• 3. Mix Golden Chef Singapore Satay Beehoon Paste (290g) and water in another pot and bring it to boil
• 4. Add in all blanched ingredients (except rice vermicelli) and simmer for 10 minutes
• 5. Place desired amount of rice vermicelli on plate and pour Satay Beehoon gravy with ingredients over it
• 6. Ready to serve

STORAGE INFORMATION

• • Store in a cool and dry place
• • Once opened, keep refrigerated and use within 24 hours
• • Once heated, use immediately

INGREDIENTS