Crab Bee Hoon Soup
Crab bee hoon is usually either wok-fried, “dry” or served up in a light milky soup. The dry crab bee hoon has been given the thumbs up by Anthony Bourdain on one of his trips to Singapore, but it is a pity that he missed out on its soup counterpart! Sweet succulent chunks of mud crab simmered in a silky broth with bee hoon noodles, what’s not to love?
Recreate this delicious hawker dish at home without pinching too big a hole in your wallet. Our savoury crab bee hoon soup is made with chicken stock that is flavoured with dried sole powder, fish sauce and white pepper. But how does the soup manage to be the perfect mix of milky and refreshing? The secret to it – evaporated milk. It gives the broth a delightful touch of creaminess without overpowering the robust soup.
Bee hoon noodles are the perfect accompaniment to this dish, especially the thicker version. Nothing could be more satisfying than slurping thick, chewy rice noodles generously coated in a creamy and aromatic crab soup! We also topped our crab bee hoon off with some baby bokchoy for an extra crunch.
If you liked this recipe, please don’t be shellfish and share it!
#themeatmensg #simple #delicious
|1large crab (approximate 800g-1kg)|
|400g thick bee hoon|
|3cloves garlic (smashed)|
|8slices old ginger|
|100g baby bak choy|
|1litre fresh chicken stock (or store bought)|
|120ml evaporated milk|
|2tbsp dried sole powder|
|5tbsp Shaoxing wine|
|½tbsp fish sauce|
|Spring onions, coriander leaves and fried crispy shallots for garnish|
|Sliced red chilli padi in soya sauce|
Fresh Chicken Stock:
|30g dried soya beans (soaked for 2 hours)|
|50g ikan bilis|
|4slices old ginger|
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