crab beehoon

this my very first crab beehoon on 23.6.2016.

i do a great crab beehoon soup.

crab beehoon soup needs a lot of stock since it is a soup.

crab beehoon

i was doing a 12pax claypot rice + crabby dinner for my OPS primary school classmates on 23.6.2016.

quite difficult to crab beehoon soup to serve 12 la…so i did crab beehoon instead.

i bought 4x500g crabs at chinatown market @ S$30/kg for the 2 crab dishes.

i did not want to get the larger crabs (there was only 1 other option as the only larger crabs the women had were like 600-700g crabs) as it is easier to manage smaller crabs (cracking the pincers etc) & i thought 2x500g crabs were ok for 1 dish.

i precooked the crabs.

then when all guests arrived, just added beehoon into stock & braised (infused) & added the crab last.

crab beehoon

beehoon was super. everyone loved it. & crab was ok.

yi jia seafood’s crab beehoon – S$59

we had a 7pax lunch at yi jia seafood at macpherson recently on 21.6.2016 (above photo).

crab beehoon

i think my beehoon was as tasty & flavourful. my crab though pales in comparison.

my 2 crabs from chinatown (1kg) cost S$30. make me wonder if it is worthwhile to do this dish myself even if it is done well.

see below for the recipe & directions.

c.h.e.f andy

Ingredients:

• 2x500g crab (use 1 x larger crab 800g – 1kg for better results)
• 200g bee hoon
• 200g thinly sliced chinese cabbage
• 2 chopped chilli padi
• 3 cm sliced ginger
• 3 tsp chopped garlic
• 2 cups prawn stock
• 3 cups chicken stock
• coriander (for garnishing)

Directions (for stock):

1. prepare prawn stock – fry prawn heads & shell in butter (or oil) till fragrant. add salt, a bit of oil, water & boil for 2-3hrs.
2. prepare chicken stock – i debone 1 chicken & boil the chicken bones with cut carrots for 6hrs – very intense stock

Directions:

1. add chilli padi, ginger, chopped garlic. fry till fragrant.
2. add chinese cabbage & fry.
3. add prawn stock & chicken stock & boil the cabbage for 1hr. reduce stock to 2 cups.
4. cook crab in stock
5. put beehoon in water to soften. when ready to cook, boil stock. add beehoon, toss, turn fire to lowest & cover for 5 minutes. toss again. add cooked crab, cover briefly. garnish with coriander. voila!