Fortune Sea Asparagus
200g bee hoon, pre-soaked
150g bean sprouts
4 tau pok, toasted & sliced
200g kang kong, cut into 3-inch pieces
200g pork liver
1 tbsp shaoxing wine
1 tbsp cornstarch
300g raw skin-on peanuts
4 tbsp oil
tamarind water (3 tbsp tamarind paste + 3 tbsp water)
1 tsp salt
75g palm sugar
1.2 litres water
4 garlic cloves
2 stalks lemongrass stems, chopped
12 pieces dried chillis, soaked till soften
10g turmeric (or 1 tsp turmeric powder)
10g dried shrimps, pre-soaked
½ inch belacan, toasted
1 tsp fennel seeds
1 tsp ground coriander
1/2 tsp ground cumin
Marinate the sliced pork liver in shaoxing wine and cornstarch. Set aside in the fridge.
Roast the peanuts over low heat until the skin looks charred. Rub the skin off the peanuts and blend the peanuts into a mixture of coarse and fine grounds.
Blend together the shallots, garlic cloves, dried chillis, galangal, turmeric, lemongrass stems, dried shrimps, belacan, candlenuts, fennel seeds, ground coriander, ground cumin
Heat 4 tbsp of oil in a wok. Add the rempah and stir-fry for a few minutes until it turns darker and more fragrant. Add the tamarind water, palm sugar, salt and water. Stir to mix and bring to a boil, Lastly, add the ground peanuts and boil on medium heat for 10 minutes.
Drain 1 can of Fortune Sea Asparagus. Blanch 1 serving of bee hoon, bean sprouts, kang kong, Sea Asparagus for about 1 minute. Blanch 1 serving of pork liver for 2 minutes.
Plate the blanched bee hoon and toppings. Serve with a generous amount of satay sauce.
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