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WINE&DINE
210
January14
By Beate Baldry
Crab
bee hoon
shot to
fame when chef Anthony
Bourdain raved about
the dish after trying it
at a street-side joint
in infamous Geylang.
When done well, this
pretty dish is a great mix
of saucy noodles and
chunks of crab.
To find out how to
recreate it at home, we
checked out
Chinese
HomeCookingwithSam
Leong
– a cookbook by
Singapore’s very own
celebrity chef which
features many recipes
handed down from his
grandmother to his
mother.
This dish will add
the wow factor to your
dinner – serve it up
when in-laws or other
out-of-town guests come
to visit.
Try it in town
•
Red House Seafood:
A bustling place with
some riverside seating – smarter than many
of the places listed below. Try their special
seafood combination curry too. $55/kg*.
60 Robertson Quay, #01-14 The Quayside
6735 7666 | redhouseseafood.com
•
Melben:
A hawker-style joint in an HDB block which
often has long queues. $55/kg*.
232 Ang Mo Kio Avenue 3, #01-1222. 6285 6762
•
Sin Huat:
Literally a one-man show, from the cooking
to the service. Gets very mixed reviews; there’s no
menu and prices can be exorbitant, especially for a
place with street-shack ambience. $70 for two people.
659 to 661 Geylang Road at junction of Geylang
Lorong 35. 6744 9755
WOK-FRIED VERMICELLI WITH CRAB
Ingredients
• 2 crabs, each about 500g
• Cooking oil for deep
frying
• 10 slices ginger
• 2 cloves garlic, minced
• 1 spring onion, cut into
1cm pieces
• 80g white
hon shimeji
mushrooms
• 300g dried thin vermicelli
(
bee hoon
), soaked in
water for 30 minutes and
drained
Stock
• 800ml chicken stock
• 2 teaspoons oyster sauce
• Pinch of salt
• 1 teaspoon sugar
• ½ teaspoon sesame oil
• Pinch of ground white
pepper
• Dash of Chinese cooking
wine
Directions
1. Prepare the crabs by pulling off the top
shells and cleaning them. Cut off the
pincers and cut the bodies into quarters.
2. Heat the oil and deep-fry the crabs for about one minute.
Drain and set aside.
3. Heat three tablespoons of oil in a wok and add the
ginger, garlic, spring onion, mushrooms and crabs,
stir-frying until fragrant.
4. Add ingredients for stock and bring to the boil.
5. Add the vermicelli and stir-fry until the sauce is thick.
6. Serve immediately.
Also try:
•
De Classic Golden Spoon:
Block 115 Bukit Merah View, #01-68.
facebook.com/DeClassicGoldenSpoon
•
Ming Kee Live Seafood:
$54/kg*.
556 Macpherson Road. 6747 4075
•
Chin Huat live Seafood:
$48.80/kg*. 105 Clementi Street
12, #01-30 Sunset Way. 6775 7348
*Crab
bee hoon
is sold most often
by the price per kilo of the crab. One
kilo should feed around three people
as part of a larger meal.
Serves 4
CRACKING
CRABBEEHOON
AT HOME