we were all quite disappointed with the food, especially the crab beehoon which cost S$70 after my friend was given a special discount.
i was thinking, maybe i should cook this myself. it did not look difficult at all.
anyhow, today i decided to give it a try, on 26.2.2015. ^^
i didn’t have crabs & did not intend to get crabs to experiment, so i did a flavourful stock of prawn heads & shells with salt & oil. (i did the same for my chilli crab pasta w/o crabs).
i fried some chopped shallots, garlic, 2 chilli padi & 1 cm sliced ginger in oil in a wok on medium to a nice aroma. then i added the cleaned chinese cabbage & fried till it softened, and added some fish sauce. i removed the vegetables and added about 200g of beehoon softened in cold water & stir fried a short while. then i added the prawn stock together with the unshelled prawns & turned the fire up to reduce the stock. i added 2tablespoon of oyster sauce & 1 tablespoon of cornflour.
once the stock was reduced and checked for taste & making sure the beehoon was not overcooked, i added the oysters, covered it with the beehoon & off the fire.
& it was ready to serve. voila!
for me the test was –
1. that the shellfish stock flavours were infused into the beehoon (入味)
2. the beehoon are NOT marshy, stick together
i had tasted the dish during cooking, so i knew it was tasty & flavourful & the shellfish stock was properly infused. overall i was quite satisfied with the result, so maybe will try with crab or lobster.
while the current preparation was not really superb, it was still probably better than seng kee’s which was more like a singapore fried beehoon than a crab beehoon.