Crab Bee Hoon Soup

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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!

cleaning the 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! (:

crab bee hoon soup

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

crab bee hoon soup

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

crabs cleaned and cut into pieces

Steps :

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.

frying the ginger in melted butter

3) Add the stock and bring it to a boil.

Bringing the broth up to a boil

4) Then add the evaporated milk followed by the crab.

Add the crab and evaporated milk

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!

crab bee hoon soup served!

 ENJOY!

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

29 thoughts on “Crab Bee Hoon Soup

    • liannelow says:

      Crab porridge sounds amazing!! hehe I am sure you will like this!! hehe Not overly heavy as well! hehe let me know what u think after you’ve tried it! hehe xx

  1. dhong89 says:

    chilli crab has to be *the* best way to eat them haha. could you please add some pictures of how to clean/chop/prepare the crab? thanks!

    • liannelow says:

      I love chilli crab too! and salted egg yolk crab! SLURPS! haha

      I didn’t take photos of the steps to clean it! If I do make another crab dish I will definitely show that! (:

  2. Felicia says:

    It looks super awesome! Love Melben crab bee hoon too haha. I think for me, its definitely the crab head and the roe 🙂

  3. Daisy@Nevertoosweet says:

    Well done babe it looks sooooo damn good! Just like the one I had in Singapore!! Would love to have some right now it’s super comforting to have crab, soup and noodles ~ too bad I’m too scared to touch a live crab hehe xox

    • liannelow says:

      hehe have Ricky do the killing and cleaning so u don’t have to touch! hehe that’s what I did! Made Lester do all the cleaning of the crab cause I was too scared! hehe

      So glad you think it looks similar to the one in Singapore! hehe xx

    • liannelow says:

      hehe it is pretty similar!! hehe

      For the fish broth – I buy some fish bones (any that you can find, preferably not salmon, cause the taste can be quite strong, I use snapper!), pan fry the bones till they are brown, ginger, carrot, onion, garlic. Then add water and let it simmer for an hour or more! And you have a beautiful fish broth! hehe

      Hope that helps babe! Give it a try and let me know what you think! If you think it’s too troublesome to make your own broth, just get the campbell fish stock from Woolies or Coles! Works as well! xx

  4. Taissa Cardozo says:

    Hey! Nice way to cook it. I’m a crab lover and was looking to different ways to make it. I’m brazilian and for sure you’ll like the way we make it and its so easy. Onions, garlic, lots of tomato, bell pepper, coriander, salt and pepper. Just make a thick tomato sauce and then put the crabs. Wait for a few minutes and its done! 🙂

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