Fridays in the Ho Clan only means one thing – Seafood day ! (: After all the poultry and red meat we have for the rest of the week, we abstain from them on Fridays and have seafood instead. Most of the time, I would make either fish or prawns (or both). But once in a while, I would do the occasional splurge and treat ourselves to something different. This time, it’s crab!
The Mr and I went to Springvale to scout for a mud crab. Thankfully, they sold live ones! But being the noob us, we didn’t really know how to pick! haha So we asked the store owner, and she kindly chose one for us. The Mr was a little disappointed that all the mud crabs were female, as he was really looking forward to having some crab roe! Maybe next time! hehe
Of course, the first thing we did when we got home was to pop the crab into the freezer so that it would fall into a deep sleep so that we could clean it out the humane manner. I didn’t dare do it, so the Mr had to help me with the killing and cleaning. hehe Thank goodness he was home! (:
I have been craving for some crab bee hoon (thick rice vermicelli) soup for the longest time! I remember the first time I’ve had it was at Mellben Seafood in Singapore. They, in my opinion, has the best crab bee hoon soup I’ve ever tasted! Being the instagram stalker that I am, I saw one of my friend’s post of their crab bee hoon soup and I couldn’t resist the temptation of trying it out on my own! hehe
The broth was so full of flavour with the subtle milkiness of the evaporated milk. Definitely satisfied my cravings! heh I have to say, it was surprisingly easy, besides the cleaning of the crabs! You could get it on the dining table within 30 minutes after everything is prepared. How good is that? As close to instant gratification as I can get! hehe
So do give this a go. Especially if you’re craving for something comforting for this cold winter nights we are having now! You’ll have warm, toasty and happy bellies for sure!
Crab Bee Hoon (Thick Rice Vermicelli) Soup (adapted from Rasa Malaysia)
1 kg mud crab, cleaned and cut into pieces
2oog dried thick vermicelli noodles
4 tbs unsalted butter
6-10 slices of peeled ginger
3 cups fish stock
1/2 cup evaporated milk
3 bunches of baby bok choy
1-2 stalks of spring onion, cut into 2-inch pieces
1 tbs shaoxing wine
1/2 tbs fish sauce, or according to taste
white pepper, for seasoning
fried shallots, garnish
1) Cook the dried thick vermicelli noodles according to the package till al dente. Drain the noodles in a colander and rinse them under cold water to remove the starch. Drain and set aside.
2) In a claypot or heavy-based pot, add the butter and allow it to melt. Add the sliced ginger and fry till fragrant.
3) Add the stock and bring it to a boil.
4) Then add the evaporated milk followed by the crab.
5) Cook for a few minutes until the crab turns red and is cooked. Add the baby boy choy, shaoxing wine, spring onion and season with fish sauce and ground white pepper. Bring to a boil, and add the rice noodles. Allow it to boil for a few minutes, garnish with fried shallots and serve!
My favourite part of the crab is definitely the pincers. It’s just full of sweet flesh and after I was done with mine, I just wanted more! So dear readers, which is your favourite part of the crab? heh Would love to know and how do you like to have your crabs too! hehe
Hope you all had a lovely week and not long till the weekend! So hang in there! Remember to always cook and bake with love! xx