1 thumbsized young ginger - sliced
1 onion - sliced
a handful cloves of garlic (I use a lot
) - sliced 2 cups of water
butter, oil, pepper, dash of salt
1 packet of coarse beehoon - soaked in warm water
4 cups of chicken or ikan bilis soup stock
a handful of Chye-Sim ( washed, cut)
2 teaspoons of fish sauce (or soya sauce)
2 or more Tablespoons of Chinese cooking wine
pepper, sesame oil
1 egg - lightly beaten
sprigs of parsley & spring onions - cut into lengths
Method:
- In a wok, place a little oil + butter, fry the ginger, onions and some garlics till a fragrant. Add in the crabs. Season with salt pepper.
- Add in about 2 cups of water. Cover & let simmer for 2 minutes till crabs turned red. Dish up the crabs + whatever is in the wok, set aside.
- Using a claypot or wok, heat some oil, fry balance garlics till fragrant. Add in the soften beehoon. Season with fish sauce, pepper & 2 cups of soup stock.
Using chopsticks, toss & mix beehoon well into the stock.
- Add in the chye sim, pile the dish of crabs on top of beehoon. Drizzle Chinese cooking wine & remainder of soup stocks. Cover & cook for about 3 minutes or so (or till the consistency you want - more stock, add water. Tastier, add seasoning). Add in a lightly beaten egg.
- Lastly, sprinkle the parsley & spring onions and dashes of sesame oil. Done!
by ma-li
