Crab Bee Hoon Soup

So when we first launched our newsletter series of recipes FreshGrill, we sourced for recipes from either grandmas and the wonderful world of internet. We wanted to introduce recipes that were accessible and easy for our readers to use in a regular Singapore kitchen. That being said, there are many recipes that include herbs and spices that are not commonly found in our regular supermarket although being Asian, we know that most kitchens would have all the usual soy sauce, shaoxing wine, fish sauce etc.

So we tried and test many recipes to ensure that the ones we feature and recommend will work for you. We might even substitute some ingredients in the recipe that we are sure will alter the result to suit the local taste bud. And even if you do not have one of the items listed in the recipe, these are items that are very accessible.

In case you missed the first issue of the newsletter, we’ve included this recipe for Crab Bee Hoon, tried by Evelyn for her dad’s 54th birthday last June. It’s so easy and popular that her family practically wiped out the whole pot! The number of ingredients require might scare you a little but have faith in us, try it because it’s really simple.

Ingredients

1 kg mud crab, cleaned and cut into pieces
200g dried thick vermicelli noodles
4 tbs unsalted butter
6-10 slices of peeled ginger
3 cups fish/pork stock
1/2 cup evaporated milk
3 bunches of baby bok choy
1-2 stalks of spring onion, cut into 2-inch pieces
1 tbs shaoxing/rice wine
1/2 tbs fish sauce, or according to taste
white pepper, for seasoning
fried shallots, garnish

Directions

1) Cook the dried thick vermicelli noodles according to the package till al dente. Drain the noodles in a colander and rinse them under cold water to remove the starch. Drain and set aside.

2) In a claypot or heavy-based pot, add the butter and allow it to melt. Add the sliced ginger and fry till fragrant.

3) Add the stock and bring it to a boil.

4) Then add the evaporated milk followed by the crab.

5) Cook for a few minutes until the crab turns red and is cooked. Add the baby boy choy, shaoxing wine, spring onion and season with fish sauce and ground white pepper. Bring to a boil, and add the rice noodles. Allow it to boil for a few minutes, garnish with fried shallots and serve!

Photo credit : Rasa Malaysia

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Crab panang curry

Crawling up our sunny shores, the Mud Crab, aka Sri Lankan Crabs, are in season now! Crabs are a huge favourite in Singapore. The passion we invest in our crabs made us Singaporeans proud owners of many internationally sought after recipes such as the Singapore Chili Crab, Salted-Egg Crab, Rice Wine Crab Vermicelli, Butter Cream Crab, and the list goes on.

We previously shared a recipe for Salted-Egg Crab and I believe many locals are familiar with the other recipes too. We will definitely be sharing our own crab recipes in the coming week. However, we chanced upon this really interesting and yummy Thai Curry Crab recipe we really want to share with you. Being geographically close, this Thai curry dish was influenced by Penang’s cuisine.

Ingredients

2 fresh crabs (about 1kg – 1.5kg), chopped
2 cups (16oz, 500ml) thick coconut milk
4 tbsp panang curry paste
2 tbsp palm sugar
2-3 tbsp thai fish sauce
7 kaffir lime leaves
1/2cup (30-45ml) fresh basil leaves
3-5 red chilli padi, sliced

Directions

Heat the oil in a large pan set over medium heat. Add Panang Chilli Paste, stir constantly until fragrant. Add the crabs, chilli, fish sauce, palm sugar, kaffir lime leaves, basil. Stir continuously to ensure that the crab is coated nicely with the spices. Add coconut milk, stir for 3-5 minutes to prevent the coconut milk from separating from its natural oil.Simmer for about 5-10 minutes before serving.

*Panang Chilli Paste can be found in most thai provision shops in Singapore.

Photo Credit: Elra’s cooking

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