Crab Bee Hoon
If you have tasted Singapore Chilli Crab and like it, you will most probably love crab bee hoon like you love your mother-in-law. Okay, maybe not a good example, but think of crab bee hoon as a softer option compared to the spicy version.
Cooked in a milky buttery broth and served with bee hoon or white noodles, this masterpiece dish is very easy to cook. I say again, anyone can cook this dish. It’s a walk in the park. Add a little tang-orh vegetables and it is a perfect meal.
We usually go to this place at Ang Mo Kio named Melben for our craving for crab bee hoon, but honestly, they have become quite pricey and sometimes the journey there and the long waiting time just makes the whole experience much to be desired.
So I decided that I would make my own crab bee hoon but make it more fabulous with what my wife and I love to eat. Udon noodles instead of the bee hoon. LOL. In fact, I think it tasted better with Udon.
2 “live” Mud Crabs (about 800 grams)
2 packets of Udon Noodles
20 thin slices of Ginger
1 tray of Fresh Clam Meat (NTUC got sell)
1 box Mini Toufu Puffs
60 grams of Unsalted Butter
Half a cup of Evaporated Milk
A pinch of Sea Salt (I use the Maldon Brand of Sea Salt Flakes)
2 tbsp Shao Xing Hua Tiao Jiu
2 tbsp Hakka Rice Wine
1 tsp Castor Sugar
1 tbsp Fish Sauce
1. Boil 1 and a half kettle of water. (1 kettle is about 1.7 litres) Once the water is boiled, pour into a large pot. Turn on fire to a slow boil and add the clam meat and 10 slices of ginger. Boil for about 30 minutes. Then discard the clams and ginger.
2. In another pot, fry the rest of the ginger slices in butter and then add the mini Toufu puffs (sliced diagonally) and continue cooking. Once the Toufu has softened. Add them into the main pot.
3. Turn the heat up to medium. Add evaporated milk. Add that pinch of salt, the fish sauce, hua tiao jiu, hakka rice wine and sugar. Continue to stir. Do a taste test to make sure the it is not too salty, but creamy.
4. Kill the crabs. Using a cleaver, chop right down the belly of the crab. Then remove the pincers and then the body parts. Reserve the eggs (if any) and wash the crabs. After the crabs are cleaned, using the back of the cleaver, break the shells.
5. Once crabs are ready, throw them into the broth. Cook until the colour changes to a hue of red. Add the Udon noodles (or white noodles) and cook for a few minutes. After that serve hot.
6. Prepare and wash the tang-orh vegetables. This is to be dipped into the broth and eaten immediately.
Boiling broth of Fresh Clam Meat & ginger slices
Fry the ginger slices in butter
Fry the mini Toufu puffs in butter
Substitute bee hoon with Udon noodles
“live” Mud crabs (about 800 grams)
Cooked the prepared crabs
Cooked till a bright hue of red
Add Udon noodles into broth