Cook Your Own Crab Bee Hoon

Chef-owner Jason Tan of Ya Kwang Dai Pai Dong in Geylang, shares his recipe:

For the chicken stock:
1 chicken carcass, cleaned and chopped
2 tbs dried soybeans
4 tbs ikan bilis
5 rice-bowls of water
Place all the ingredients in a pot and boil for 2 hours.

For the noodles:
2 tbs oil
6 slices of ginger
4 cloves of chopped garlic
1 medium-sized yellow onion, sliced
800 gm Sri Lanka crab cleaned and chopped into pieces
3 tbs Hua Diao wine
1/2 tbs fish sauce
2 1/2 rice bowls chicken stock
500 gm dry bee hoon, soaked
1 tsp powdered dried sole fish
salt and pepper to taste
1 stalk spring onion, chopped
1 stalk coriander, chopped

Method:
1 Add oil to a heated wok and fry the ginger, garlic and onions till brown, over high heat
2 Add the crab and Hua Diao wine. Stir till the wine evaporates.
3 Add the fish sauce, chicken stock, bee hoon and powdered dried sole. Stir well and cover. Cover and simmer over medium heat for 5 minutes.
4 Lift the lid and add salt and pepper to taste.
5 Stir in the spring onions and coriander and serve.

Serves 2 or 3 persons.

courtesy of The Sunday Times, 27 April 2008