September 12, 2017 by mummumskitchen
The actual crab bee hoon may require a lot more time and effort in cooking. Especially the stock. I have seen elaborate process in preparing the stock for this dish, to give it a better taste. To have the taste of the crab bee hoon (I am not a crab lover) and yet not spending too much time on it, I decided to improvise the dish to one which anyone can prepare within an hour.
- Heat the butter on a pot or wok. Depending on your preference, you can add more butter to give the soup a more buttery taste.
- Saute ginger and garlic till fragrance.
- Add the crabs and stir fry for a while before adding the Shaoxing wine.
- Add the chicken stock.
- Add fish sauce and pepper too.
- Cover and simmer on high heat for around 5 minutes or until the crab turns red. Add the evaporated milk. If you prefer the soup to be more creamier, add more evaporated milk.
- In another pot of hot water, blanch the bak choy and drain. Do the same for the thick bee hoon. Put the thick bee hoon and bak choy in the bowl.
- Add more shaoxing wine before pouring the soup to the thick bee hoon and bak choy.
- Ready to tuck in!
Mum mum’s notes:
You can choose to throw the bee hoon and bak choy in the same wok as the crab broth, to save you some time from cleaning another pot. I prefer to cook in separate pot, so that I can place the bee hoon and bak choy nicely before pouring the soup in. Depending on the chicken stock you buy and the butter you use, if you feel that the soup is too bland to your taste, feel free to add some salt.