(My First) Crab Beehoon Soup

crab beehoon soup

crab beehoon soup

recently i had crab beehoon soup twice at uncle leong jurong east, excellent both times.

the taste was like lingering, most endearing, i decided to give it a try myself & did one myself on 11.12.2015.

i googled online recipes, & fashioned after crab bee hoon soup at foodmadewithlove.net, which itself was a variation of rasamalaysia.com’s crab beehoon recipe.

i set my sight on uncle leong’s crab beehoon soup. it is of course just an aim, not an expectation.

crab beehoon soup

crab beehoon soup

happily as it turned out, my first crab beehoon soup was really quite good.

both my daughter (who already had dinner) & my wife loved the dish. broth was very tasty ( i feel not as intense as uncle leong’s but both wife & daughter said they were quite happy as it was).

the crab was very sweet & firm.

crabs from sheng shion S$29.95per kg

crabs from sheng shiong S$29.95per kg

i went to sheng shiong & bought 2 crabs at S$29.95/kg for S$30.55, so each crab was about 500g.

crabs from sheng shion S$29.95per kg

crabs from sheng shion S$29.95per kg

but daughter was eating out, so there were only wife & i for dinner. i decided to kill & put one crab in a ziploc bag & put in the freezer.

prepared crab 500g

clean & prepare crab – 500g

the other crab was full of life so i kept it in water with some ice till about 5pm, then put in the freezer for 1/2hr, then kill & clean the crab, break the pincers & cut into pieces.

crab beehoon soup

crab beehoon soup

the recipe was a lot simpler than i thought –

  1. broth was actually quite easy to prepare. i fried 10 sliced ginger & 1 cut chilli padi in 2tbsp butter (30ml) in a claypot, then added 3cups stock (i used chicken veg stock).
  2. (i added some chinese cabbage & boiled for 1/2hr, then added 1tbsp shaoxing wine 绍兴酒, 1tbsp fish sauce (to taste) & 1cup evaporated milk.
thick beehoon

thick beehoon

when ready to serve, i added 1/2 packet of thick beehoon & the crab into the claypot, and boiled for about 8 to 10mins.

crab beehoon soup

crab beehoon soup

it was a very enjoyable dish & so easy to prepare.

it’s a small crab, 500g c/w 1kg at uncle leong’s. crab meat was firm & very sweet today. overall a truly excellent dish.

c.h.e.f andy

Ingredients :-

  • 500g crab, cleaned and cut into pieces
  • 1/2 packet thick beehoon
  • 2 tbsp unsalted butter
  • 10 slices peeled ginger
  • 3 cups chicken vegetable stock
  • 1/2 cup evaporated milk
  • 1 tbsp rice wine
  • 1 tbsp fish sauce (to taste)
  • white pepper
  • chinese cabbage or baby bok choy
  • 2 stalk cut scallion & some coriander for garnishing

Directions :-

  1. put crab in the freezer for 1/2hr, kill & clean the crab, break the pincers & cut into pieces.
  2. fry 10 slice ginger & 1 cut chilli padi in 2tbsp butter (30ml) in a claypot
  3. add 3cups stock (i used chicken veg stock)
  4. add some chinese cabbage & boiled for 1/2hr. then add 1tbsp shaoxing wine 绍兴酒, 1tbsp fish sauce (to taste) & 1cup evaporated milk.
  5. add 1/2 packet of thick beehoon & the crab, boil for about 8 to 10mins. garnish & serve.

Recipe = Miso Belly Pork (7hrs 90degC)

#1 miso belly pork

7hrs 90degC miso belly pork

did a miso belly pork for a homecooked 8pax modern japanese course dinner recently on 5.12.2015. ^^

i intended it for a pork option for the steak don in case some friends may not take beef or take less beef.

8hrs 90degC miso belly pork

7hrs 90degC miso belly pork

i had done some good miso belly pork previously & served them at some home dinners.

those were fashioned after nobu miso cod & marinated for 3 days in a chiller.

8hrs 90degC miso belly pork

7hrs 90degC miso belly pork

for this new recipe, i decided to –

  • much reduce the marinade & time (so that i can serve on the same day)
  • lengthen the slow braised cooking time (i initially set for 10hrs but it was good at 7hrs..just the texture i wanted, tender but firm to the cut, not overly braised)
  • not broil or pan char (so the cooking process is simplified, in fact the simplest of preparation)
  • the aim is to produce a very tender, tasty chashu (japanese braised pork used for don or ramen)

i mixed together a much reduced amount of marinade – 1 tbsp flat miso, 1 tsp sugar, 1tbsp light soy sauce, 2 tbsp sake, 2 tbsp mirin, 2 tsp minced garlic. scalded the belly pork with boiling water to remove scum, and placed in a small oven-proof dish with cover & have the marinade up to 1/2 of 2/3level.

then i placed in a 90degC preheated oven for 7hrs, turning over at 4hrs.

miso belly pork3

7hrs 90degC miso belly pork

behold the beautiful miso belly pork – wonderful colour, superb texture & taste. jolly good! ^^

miso belly pork2

miso belly pork don

i served it with don, using a sushi rice.

miso belly pork

miso belly pork don

it was excellent!

miso belly pork4

miso belly pork don

such a simple 1 step preparation basically. 🙂

#7 kakuni (japanese braised belly pork) don with miso salmon belly

miso salmon belly+miso belly pork don

beef don+miso salmon belly+miso belly pork2

steak don+miso salmon belly+miso belly pork

for the modern japanese course dinner, i served the miso belly pork as an additional option to steak don & miso salmon belly.

c.h.e.f andy