Tag Archives: rasamalaysia.com

Excellent Fried Hokkien Prawn Noodles

Posted on by
fried hokkien prawn noodles

fried hokkien prawn noodles

did a fried hokkien prawn noodles today on 7.5.2016. ^^

had always wanted to do since the very nice fried hokkien noodles at a friend’s home gathering in nov last year (2015). 🙂

just never got round to it till now.

i googled for an internet recipe, and found a rasamalaysia.com.

fried hokkien prawn noodles

fried hokkien prawn noodles

i varied the recipe according to the estimate amount i wanted to cook the the ingredients i had-

  1. fry prawn heads & shells in oil & some butter till fragrant. add 500ml chicken stock. boiled for 1.2 hr. add water as required.
  2. fry thinly sliced belly pork & set aside.
  3. add cut chilli, 2 tsp chopped garlic & fry in 2 tbsp oil. add 2 eggs & scramble.
  4. add yellow noodles & bee hoon (both soaked to clean & softened & then drained) & fry short while on high fire.
  5. add 1/2 the stock reduce till almost dry to infuse the flavours.
  6. add remaining stock, prawns & cut squids, and belly pork and cover. manage the stock so noodles is reduced & very flavourful but still wet.
fried hokkien prawn noodles

fried hokkien prawn noodles

it was my first time doing fried hokkien prawn noodles.

the taste was excellent really. i think better than many average fried hokkien noodles at hawker stalls. still need to try couple times more to see if i can reproduce this consistently & also if i have to make a larger quantity.

c.h.e.f andy

Ingredients:

200g yellow noodles
100g beehoon
6 medium prawns
1 medium sotong (squid)
100g pork belly
40g Green chives
500ml chicken stock
2 Eggs
2 chopped garlic

Seasoning:

1/2 tbsp fish sauce
1 dash pepper
(i did not add sesame oil)

Directions:
  1. fry prawn heads & shells in oil & some butter till fragrant. add 500ml chicken stock. boiled for 1.2 hr. add water as required.
  2. fry thinly sliced belly pork & set aside.
  3. add cut chilli, 2 tsp chopped garlic & fry in 2 tbsp oil. add 2 eggs & scramble.
  4. add yellow noodles & bee hoon (both soaked to clean & softened & then drained) & fry short while on high fire.
  5. add 1/2 the stock reduce till almost dry to infuse the flavours.
  6. add remaining stock, prawns & cut squids, and belly pork and cover. manage the stock so noodles is reduced & very flavourful but still wet.

 

(My First) Crab Beehoon Soup

Posted on by
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.