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Crab Bee Hoon (Crab Noodles) http://rasamalaysia.com/crab-bee-hoon/
June 19th, 2011 50 Comments

Crab Bee Hoon (Crab Noodles)

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Crab Bee Hoon Recipe

Serves 3

Ingredients:

6 oz Guilin rice noodles (dry)
4 tablespoons melted unsalted butter
6 slices peeled ginger
1 cup canned chicken broth
2 cups water
1/2 cup evaporated milk
2 lb crab, cleaned and cut into pieces
5 baby bok choy, cut lengthwise into halves
1 tablespoon rice wine
1/2 tablespoon fish sauce or to taste (or salt to taste)
3 dashes white pepper
1 stalk scallion, cut into 1-inch lengths

Method:

Boil the dry Guilin rice noodles per the package instructions until al dente. Rinse the noodles with cold running water to remove the starch of the noodles (the noodles should be smooth and clean of starch after rinsing). Drain the noodles dry and set aside.

In a pot, add the butter and saute the ginger. Add the chicken broth and water and bring it to boil. Add the evaporated milk and follow by the crab. Cook for a few minutes until the crab turns red and cooked. Add the baby bok choy, rice wine, fish sauce, white pepper, scallion, and the noodles. Bring it to a quick boil and serve immediately.

Cook’s Note:

Add 2 more tablespoons of evaporated milk if you like your crab bee hoon creamier.

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50 comments... read them below or add one

  1. What a beautiful crab dish and how interesting to add evaporated milk! Looks really delicious… yum!

  2. I like the sweet soup…..yummy!

  3. Shirley@kokken69 says:

    Bee, this looks really good. I have to admit that I have not heard about the restaurant. This sounds and look very much like fish head bee hoon but I am sure the crab would have made the soup so much sweeter!

    • I can’t believe that you haven’t been to Melben. Which is your favorite crab restaurant? Anyway, the chili crab at Melben is not that great, but crab bee hoon is pretty good. :)

  4. Kiran says:

    What a great recipe! I’ve never tried crab bee hoon before now I am intrigued :) Thanks for sharing this recipe Bee!

  5. Boy does this take me back to my childhood days breaking from school at Ulu Pandan and taking the bus to a nice small noodle shop in Holland Village!

  6. tom says:

    Have you tried “typhoon bay shelter’s crab), aka pei fong tong crab in Cantonese.Hope you can come out with a similar recipe

  7. This is our most favourite pick when we went to crab restaurant in Singapore. We do not only like the crab and enjoy the flavourful broth to bits. Thanks for cracking the secret! You are surely a crab expert!

  8. Fern says:

    I’ve never tried it before but it sounds delicious, and you make it look so easy to prepare! Also never used guilin rice noodles before, but they look like thin egg noodles in the photo.

  9. I’ve heard of Singapore’s crab noodles too, this looks great! I was planning to cook something similar but with those giant freshwater prawns instead. Thanks for sharing another great recipe!

  10. Nicki says:

    I’m Singaporean and LOVE LOVE LOVE Melben. Thanks for sharing this, I may have to make it myself when the craving hits someday! One question though, there’s nothing written on how you include the crab in your recipe?

  11. Hoi says:

    I am so excited to see this recipe, can’t wait to try this out. Had crab bee hoon at Malben 4 years ago when I was back for a holiday and have been craving for it ever since.

  12. Pris says:

    Oh my Aunt brought me to Melben this time when I was Singapore and I was really intrigued by the combination of crab and beehoon. Takes a while to get used to though. Your recipe sounds interesting enough to try!

  13. Jun says:

    I am putting this Melben in my list. i have no doubt that you have successfully recreate it. Beautiful dish indeed

  14. Looks tasty. Probably better to remove the shell before adding to soup. Easier to eat! :)

  15. shatz says:

    I tried this recipe last night. My husband & I loved it. It was simple, easy to prepare & delicious!!!!
    A definite star in my book. And please keep the recipes coming…

  16. noobcook says:

    aiyoh, torture to see this now when I am so hungry. Looks so good. I have to get over my phobia of killing crabs :p

  17. lurve says:

    Agree!! Love the crab bee hoon @Mellben. But we happen to love their Creamy Butter Crab even more! Thanks for sharing the recipes. Will using fresh milk instead of evaporated milk come up with similar taste?

  18. Robert Danhi says:

    Jun – Mellben is AMAZING (MUST go to Ang Mio Kio location) also make sure to try their Salted Egg Pork Ribs! Tell Mr Boon Chuan the owner I say hello!

  19. Naz says:

    hi dear, would like to try to cook my first crab dish *blush
    But wat kind of crab am i suppose to use?
    And where can i get the noodles mentioned? NTUC?

  20. longbeans says:

    hi is guilin dry noodles the same as mee sua?

  21. kay818 says:

    Hello, what brand for guilin rice noodle do you recommend? Thanks!

  22. Lianne says:

    Just made this for dinner tonight and it was a big hit! We all loved it and drank every single drop of soup! YUMS! Thanks for sharing the recipe!! xx

  23. Erich says:

    I just wanted to thank you for the great recipe! The broth is out-of-this-world yummy.
    Cooking my raw crab in the soup added a lot of flavor AFAIk.
    Can’t wait to try out more of your recipes.

  24. MalaysiaTrulyAsia says:

    Omg!!!! Just made this for dinner and it’s super yummy and super quick!!!
    I didn’t use crab, but use prawn wonton and fish balls instead, both pre-made in advance that
    I kept frozen in the freezer. So all up prep and cooking time took me less than
    15 mins!!!! Great recipe!!!! Spot on!!!!

  25. Santhi says:

    I am going to try this recipe during the long Hari Raya cum National Day break. It is mouth-watering. Cany wait to post the results of my attempt! Thank you Bee!

  26. Yen says:

    I made this for dinner tonight…it was sooooo good and easy to make. Thank you so much for sharing the recipe. As a Malaysian living in Hong Kong, I am so glad I could make this on my own now whenever I miss home food. I would however, add more ginger, spring onion and wine in future as it gives even more flavour to the dish and would make it even closer to those in Melben :)

  27. oh how i love to eat crabs..i havent try this yet.and i would love to, i’ll keep this recipe so i could cook it in time.

  28. Phyllis says:

    Thank you for this recipe! It was so easy to make and my family loved it. I added more fish sauce, ginger and wine for a stronger taste. Will be making this again for my friends soon!

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