White Bee Hoon Crab Soup

White Bee Hoon Crab Soup.jpg

Ingredients
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

Chicken Stock
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.

Method
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.

Kerabu Bee Hoon (Bee Hoon Salad)

Kerabu Bee Hoon.jpg

Ingredients
250 g bee hoon -soaked in water till soft
100 g bean sprouts
2 pieces tau kua – sliced in cubes and deep fry till golden – drained and set aside
12 medium prawns – shelled and deveined (leaving tail intact)
11/2 cup grated white coconut – dry fry till brown  (kerisik)
11/2 tbsp dried shrimp – soaked till soft and coarsely pound
Juice of 3 calamansi
Pinch of salt to taste
1 tbsp gula melaka
1 inch toasted belacan
3 tbsp red chilli paste

Garnishing
A handful of mint leaves – roughly sliced
2 tbsp roughly pound peanuts (optional)
Fried shallot (optional)
Calamansi  – halves
1 red chilli – sliced

Finely Sliced Ingredients
7 kaffir leaves
3 stalks lemongrass
2 inch galangal – minced
8 – 10 shallots
3 cloves garlic – minced
2 stalks bunga kantan
1 small piece turmeric leaf

Method
1) Place finely sliced ingredients in a large mixing bowl.
2) Bring  a pot of water to boil, blanched bean sprouts for 1 minute, drain and set aside. Using the same pot, cook bee hoon for 1-2 minutes, drain under cold water and set aside.
3) Heat oil in a wok and saute dried shrimps till fragrant, add chilli paste and fry for a minute. Add prawns and stir fry till cooked.
4) Add bee hoon, bean sprouts and sambal prawns, coconut, calamansi juice, gula melaka, salt to taste and belacan to the large mixing bowl. Stir and mix evenly to well combine together.
5) Transfer to serving plate and garnish with fried tofu, mint leaves, red chilli, peanuts and calamansi.

Satay Bee hoon

Satay Beehoon.jpg
Ingredients
300 g bee hoon
50 g cuttlefish – criss cross and cut into pieces
5-6 pieces tau pok (fried and cut into strips)
50 g kangkong (washed and pluck the leaves and stems, about 3 cm)
20 g bean sprouts
20 g chicken meat/pork slices
50 g pig liver – sliced thinly
20 g medium prawns
20 g cockles (optional)

Method
1) Blanched bee hoon in boiling water for about 3 minutes, drained and set aside.
2) Blanch cuttlefish, kangkong, beansprouts, chicken slices, prawns, pig liver and cockles in boiling water. Remove and set aside.
3) Transfer bee hoon to a serving plate, ladle the gravy over it. Garnished with blanched cuttlefish, meat, prawns kangkong, bean sprouts, cockles and pig liver. Serve hot.

Gravy Ingredients
500 g ground peanuts
2 potatoes -steamed and mashed
50 g sugar
100 g brown sugar
Salt to taste
1 tbsp kicap manis
1000 ml water

Blended Ingredients
3 stalks lemongrass
3 candlenuts
1 inch galangal
1 tsp each – cummin, fennel and turmeric powder
1 tbsp coriander powder
3 fresh red chillies
20 pieces dried chillies (soaked till soft)
7 shallots
3 cloves garlic
2 cm toasted belacan
20 g dried shrimps
50 ml tamarind water

Method
1) Heat oil in a wok and saute blended ingredients till aromatic and oil sips through. Add sugar, salt and mix evenly, add water, kicap manis, mashed potatoes and peanuts .
2) Stir to combine everything together. Simmer over low heat till sugar dissovles, stirring occasionally.  Once gravy thickens, taste accordingly. (add more water if gravy is too thick)

Fried Vegetarian Bee Hoon

vegetarian beehoon.jpg
Vegetarian Bee Hoon.jpg

Ingredients
400 g bee hoon
200 g beansprout
5 dried shitake mushrooms – soaked till soft and sliced into strips
200 g cabbage – sliced thinly
100 g french bean or baby beans – sliced
1/2 carrot – juvienned
1 handful of black fungus – sliced
1 tau kwa – cut into matchstick and deep-fried
1 packet of baby bok choy – washed and cut

Sauce Ingredients
3 tbsp light soy sauce
1 tbsp mushroom sauce
1 tsp sugar
Salt and pepper to taste
500 ml vegetable stock (1 knorr vegetable cube)

Crispy  ‘zai er’ (vegetarian mock goose)

Method
1) Soften bee hoon in warm water for 30 minutes till soft. Drain and set aside.
2) Heat oil in wok over high heat and add shredded mushrooms and carrots and stir fry till fragrant. Add cabbage, baby bok choy, french bean, bean sprouts, black fungus and sauce ingredients. Stir evenly and brais e over low heat for 5 minutes.
3) Add bee hoon and cook till water is absorbed. Add fried tau kwa, stir with a pair of chopstick to mix and coat well the beehoon with the vegetable and sauce.
4) Serve hot and top with crispy ‘zai er’.

Fried Pumpkin Beehoon

Pumpkin beehoon.jpg
Fried Pumpkin Beehoon.jpg

Ingredients
400 g beehoon
3 shallots – sliced thinly
2 cloves garlics – minced
500 g pumpkin – shredded
120 g baby beans – head & tail remove and halves
4 dried shitake mushrooms – soaked till soft and sliced
3 tau kua – halved and deep fry, drained and/ sliced into strips
200 g bean sprouts
1/2 carrot – shredded
50 g cabbage – shredded
Spring onion for garnishing
Fried crispy onion
2 tbsp Benefit Coco Premium Coconut cooking oil

Sauce Ingredients
1/2 Knorr Vegetable cube
3 tbsp light soy sauce
1 tbsp kicap manis
1 tsp sesame oil
1 tsp pepper
2 tbsp mushroom sauce
250 ml water

Method
1) Soaked beehoon in warm water for 25 minutes , drained and set aside.
2) Heat oil in a wok, saute onion and garlics till fragrant, add mushroom, tau kwa, baby beans, cabbage, carrots and 300 g pumpkin. Stir fry for 2 minutes until soft and fragrant. Add sauce ingredients and  bring to a boil. Add the beehoon, stir with a pair of chopstick to combine well with all the ingredients. Continue to stir fry till beehoon is cooked through and soaked up the sauce. Add bean sprouts and mix evenly for 2 minutes.
3) Dish out and serve immediately. Garnish with remaining shtedded pumpkin and fried onions. Add fry eggs and chicken luncheon meat as side dish.