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

{Guest Post} Homemade Bacon

homemade bacon

Happy midweek ! Hope everyone is having a great week so far. I’m really excited about today’s post, cause for the first time, the Mr is posting as a guest of Food Made With Love! (: If you follow my instagram (@lianneelow), you would know how much the Mr and I love cooking together. The kitchen is definitely our happy place, trying new recipes and creating yummy dishes. Teamwork! hehe Recently though, the Mr have been trying new things on his own. Which is why I thought it was perfect for him to do a guest post of something that was so so delicious! So do enjoy (:

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Homemade Bacon 

(Guest Post by The Mr, The Training Geek)

The Mr with his bacon - post curing

Why?

Our usual weekend brunch brought us to Merchants Guild which my wife truly adores! There, we made our choices and I added an additional side of bacon. When it came, this bacon was not the usual bacon you get. Thick-cut bacon. Not something you can easily find or purchase. So that’s why I set off on making my own bacon.

Bubble and Squeak with a side of thick cut bacon

What is involved?

Lots of salt, lots of sugar and anything else which impart flavour to the pork which you want to put in. And of course, a nice big slab of pork belly. The equipment required is minimal if you have a bbq pit somewhere.

Curing the pork belly

Ingredients:

1 slab of pork belly (minimum 2kg)

2 parts salt to 1 part sugar (you can put in any amount you want but keep to the ratio).

Herbs and spices (anything you want; but I used 6 cloves of garlic, 3 sprigs of rosemary, handful of peppercorns, 3 sprigs of lemon thyme, 1 tbs ground coriander and 3 dried bay leaves)

Equipment:

Ziplock bag/Tupperware

Smoker/Bbq

Hickory wood chips

How?

The Curing Process

1. Combine the salt, sugar, herbs and spices into a food processor and blend till everything is evenly combined.

Blending the herbs and spices

2. Once the cure mixture is done, pack the mixture all over the pork belly, covering the pork with a layer of the curing mixture.

3. Carefully place this into a ziplock bag or into a Tupperware box with a rack at the bottom to allow any liquid to drip.

4. Leave the pork in the fridge for at least 7 days for it to cure and let the curing mixture remove as much liquid as possible. Through the 7 days, check for any accumulation of liquid. Feel free to drain the liquid or add more curing mixture to the pork. At the end of the 7 days, the pork should be of a solid nature and there would be no bounce when pressing into the flesh.

5. Once this is done, rinse the pork under water to remove the curing mixture and allow the pork to dry out more in the fridge uncovered. This also allows a sticky layer to form around the pork which helps retain the smokeness from the next process.

After the salt is washed off

Leaving it uncovered in the fridge for a day

The Smoking Process

1. After leaving the pork belly in the fridge uncovered for a day, the cured meat is now ready for smoking in the bbq. To prepare your bbq, heat the bbq up till the temperature of the bbq reaches 200 degree Celsius.  Prepare your hickory chips by soaking them in liquid for at least half an hour. At this time, you can choose to use any liquid which could impart more flavour to the pork. In my case, I decided to use apple juice (with the understanding that apple and pork go well together).

2. Once the hickory chips are ready, you can either place them with the coals (if yours is a charcoal bbq) or in a smoking box (for electric/gas bbqs) and allow the smoke to fill the bbq up. Once the bbq is ready, place your pork into the bbq and rest it on a rack and allow the smoking process to begin. This will take 2-4 hours depending on how much smokeness you want your bacon to have.

Smoking the meat

3. Constantly monitor the temperature of the bbq, ensuring it stays around 200 degrees Celsius or an internal temperature of the meat at 150 degrees. Once you feel that you have imparted enough smokey flavour to the bacon, feel free to remove it from the bbq.

The Cutting Process

1. Once you have taken your bacon out of the bbq, you can begin slicing it up, ready for storage or consumption. Please remember that despite the smoking process, the bacon is still not fully cooked and you will need to cook it before consuming it.

Smoking process complete!

2. Firstly, remove the rind of the pork belly which should easily come off. Put that in an preheated oven (200 degrees celcius) for 20-30 mins and enjoy a nice piece of crackling from it.

beautiful crackling

3. Next, slice the sides off so that you get an even piece of pork belly. These cut-offs can be sliced up into bacon bits for future use.

4. From there, I chose to slice thick pieces of bacon (as I enjoy a thick-cut piece of bacon). If you have a meat slicer, you can slice it up to your desired thickness. If not, just use a knife and be patient with it. In total, I managed to get at least 20 thick slices of bacon from one pork belly. Either keep it in the fridge for quick consumption or in the freezer if you choose to slowly savour it.

bacon all sliced up

sliced bacon

5. The next thing to do is fry the bacon up and enjoy the fruits of your labour!

perfectly fried thick-cut bacon

Enjoy!

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Open homemade beef patty sandwich with homemade thick-cut bacon

To enjoy the bacon, the Mr whipped up his burger patty (my ultimate fav dish of his) and we had an open beef sandwich with his beautiful fried thick-cut bacon! Let me tell you, the 1 week is definitely worth the wait! It does not taste anything like bacon you buy from the supermarket! The flavours were so good, with a slight hint of apple! YUMMO!

I do hope you enjoy my first ever guest post and hopefully it has inspired you to make some bacon of your own! Can’t wait to hear your adventures! Have a great rest of the week and let’s all welcome the long weekend together! Wheeee! (:

Remember to always cook and bake with love! 

PS : Thank you my dearest Mr for taking time to write up this post! I love you! x