Friday, August 22, 2014

Foodie Friday - Crab Bee Hoon (Vermicelli)

For some strange reason I had really bad craving for something soupy mid of last week and I was dreaming and lusting over it so I headed out of my way to buy ingredients for Crab Bee Hoon soup!


 
:: The Gathering List

- Butter (I used about a quarter of the slab) 
- Spring Onion (I love spring onions and I basically used a whole packet which yielded me a plateful of it)
- 4 - 5 thin slices of old ginger
- 4 medium size flower crabs
- 2 packets of raw crab meat
- Half a head of Chinese Cabbage
- 1 packet of chicken stock (I used Swanson)
- 1 packet of Laksa Bee Hoon (Vermicelli)
- 1 can of evaporated milk (I used about 1/3)
- Fish sauce
- Hua Diao Jiu (Chinese Wine)
- 2 - 3 cups of Water 

:: The cookout

- Melt the butter over a low flame and add on the sliced ginger, then spring onion, Chinese cabbage, then the crab meat and flower crabs.
- Cook over medium fire for about 5 mins (when you can see the crabs turned red)
- Add the packet of chicken stock & about 2 - 3 cups of water (do your taste test)
- Bring it to a slow boil
- In a different pot, boil water and add the Bee Hoon to the pot. Cook for 2 - 3 minutes till al dente. Drain it and rinse under tap water.
- Add about 1 - 2 tablespoons of fish sauce
- Optional: Add oyster sauce to enhance flavour
- Add evaporated milk and continue to bring it to a slow boil
- Add Hua Diao Jiu to taste (I love this so I added quite generously - about 3 - 4 soup spoonful of it)
- Add Bee Hoon to the wok / pot and cook over low heat for another 3 minutes
- Serve hot!


Linking up:


In the previous week, I shared a wholesome beef stew that usually has my family going for 'seconds'! Here's the recipe!
 
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