Crab Bee Hoon is a popular crab dish in Singapore. No doubt, this dish will be a hit in Malaysia too. If you love crabs in general, this is a fantastic recipe to try at home during the lockdown period.
Besides being a super tasty and nutritious meal, cooking at home means you and your family get to enjoy this restaurant-style meal at a fraction of the cost.
For this recipe, you can use any kind of crab that you like – Dungeness crab or Sri Lankan crab – whichever is available at the moment.
The secret ingredient is a pantry staple – evaporated milk, hence the milky colour of the broth.
Ingredients
- 170g Guilin rice noodles, dry
- 4 tablespoons melted unsalted butter
- 6 slices peeled ginger
- 1 cup canned chicken broth
- 2 cups water
- 1/2 cup evaporated milk
- 1kg crab, cleaned and cut into pieces
- 5 baby bok choy, cut lengthwise into halves
- 1 tablespoon rice wine
- 1/2 tablespoon fish sauce, or to taste or salt to taste
- 3 dashes white pepper
- 1 stalk scallion, cut into 2 cm lengths
Method
- Boil the dry Guilin rice noodles according to the instructions on the package until al dente.
- Rinse the noodles with cold running water to remove the starch (the noodles should be smooth and free of starch after rinsing).
- Drain the noodles and set aside.
- In a pot, add the butter and saute the ginger.
- Add the chicken broth and water and bring to a boil.
- Add the evaporated milk and drop in the crab pieces. Cook for a few minutes until the crab turns red and are cooked.
- Add the baby bok choy, rice wine, fish sauce, white pepper, scallion, and the noodles. Bring it to a quick boil and serve immediately.
Tips: Add 2 more tablespoons of evaporated milk if you like your crab bee hoon broth creamier.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.