2 mud crabs/flower crabs – cut into 2
400 g bee hoon – soaked till soft and blanched in hot water for 2 minutes. Drained and set aside.
2 tbsp unsalted butter
1 tbsp corn oil
4 cloves garlic
5 -6 slices ginger
1500 ml chicken stock
1/2 cup evaporated milk (optional)
A cup of chye xin
1/2 cup of bean sprout
2 tbsp Hua Tiao Jiu
1/2 tsp fish sauce/soy sauce
Salt & pepper to taste
Chopped coriander leaves
3 chicken carcasses – cleaned and chop into 2
3 tbsp soy bean- washed
Prawns shells and head (optional)
3 tbsp ikan billis
4 slices old ginger
3 cloves garlic
1 tbsp white peppercorn – pounded coarsely (Sarawak peppercorns)
2.5 litre water
(Place all ingredients in a deep pot and simmer for 21/2 hours until stock reduced to 4 cups. Strain and discard ingredients.
1) Heat 1 tsp of oil in a wok and toss bee hoon with 1 tsp light soy sauce for 1-2 minutes. Set aside.
2) Heat oil in a wok and saute ginger and garlics till fragrant, add in crabs and drizzle the hua tiao jiu around the wok, stirring a few times over high heat.
3) Add in strained stock, evaporated milk, butter and fish sauce/light soy sauce. Simmer over low heat for 5 minutes.
4) Meanwhile, heat a claypot till hot and transfer wok ingredients into it. Add bee hoon and bring to a boil. Cover claypot with lid and simmer for 1 minute. Add vegetables and season with salt and pepper to taste. Bring to a quick boil and off heat.
5) Top with coriander leaves and serve hot with sambal belacan or cut red & green chillies.