Crab bee hoon soup is a delicious and comforting dish that is popular in Singaporean cuisine. It is a noodle soup that is made with rice vermicelli, whole mud crab, and a fragrant broth that is infused with ginger, garlic, and other aromatic ingredients. The dish is often served in a claypot, which helps to keep the soup hot and the flavours rich.
To make crab bee hoon soup, you will need a few key ingredients, including mud crab, rice vermicelli, butter, ginger, garlic, and chicken broth. However, there are also many variations of the recipe that use different types of seafood, such as prawns or fish, and different types of noodles, such as egg noodles or glass noodles. Additionally, there are many ways to adjust the recipe to suit your personal taste preferences, such as adding more spice or using less salt.
Key Takeaways
- Crab bee hoon soup is a popular Singaporean dish that is made with rice vermicelli, whole mud crab, and a fragrant broth.
- The recipe can be adjusted to suit your personal taste preferences, and there are many variations that use different types of seafood and noodles.
- Crab bee hoon soup is a versatile and delicious dish that is perfect for any occasion.
Ingredients and Substitutions
Main Components
The main components of crab bee hoon soup are crab and bee hoon, also known as rice vermicelli. For the crab, you can use either mud crab or flower crab. Mud crabs have a larger size and meatier claws, while flower crabs have a sweeter taste and are easier to handle. Bee hoon is a thin, white noodle made from rice flour. It is commonly used in Southeast Asian cuisine and can be found in most Asian supermarkets.
If you cannot find crab, you can substitute it with other seafood such as prawns or clams. However, the taste and texture of the soup will be different. If you are allergic to seafood, you can use chicken or vegetable stock instead.
Seasonings and Flavour Enhancers
The seasonings and flavour enhancers are what give crab bee hoon soup its unique taste. The most important seasonings are ginger, fish sauce, salt, and white pepper. Ginger adds a spicy, aromatic flavour to the soup, while fish sauce provides a salty, umami taste. Salt and white pepper are used to balance the flavours and add a bit of heat.
Other flavour enhancers include evaporated milk, butter, tomato, spring onion, scallion, and chicken stock. Evaporated milk gives the soup a creamy texture and adds a hint of sweetness. Butter is used to sauté the ginger and give the soup a richer flavour. Tomato adds a bit of acidity to the soup, while spring onion and scallion provide a fresh, oniony taste. Chicken stock is used as the base for the soup and adds depth of flavour.
If you do not have evaporated milk, you can use regular milk or coconut milk. If you do not have chicken stock, you can use vegetable stock or water. If you do not have any of the other flavour enhancers, you can omit them or substitute them with other ingredients of your choice.
Cooking Method
Preparing the Crab
First, you need to prepare the crab by cleaning and cutting it into pieces. You can use either mud crab or flower crab for this recipe. If you are using live crabs, make sure to clean them properly by removing the gills, shell, and other parts that are not edible.
Simmering the Soup
To make the soup, start by heating up a pot of water and adding sliced ginger. Once the water is boiling, add the crab pieces and let them simmer for about 5 minutes. After that, remove the crab from the pot and set it aside.
Next, add chicken broth to the pot and bring it to a boil. Reduce the heat to low and simmer the broth for about 10 minutes. This will help to infuse the broth with the flavour of the crab.
Finishing Touches
Once the broth has simmered for 10 minutes, add the beehoon noodles and let them cook for about 3-5 minutes until they are soft and tender. Then, add evaporated milk to the pot and stir well.
To garnish the soup, you can add some chopped spring onions and coriander leaves. You can also add some sliced chilli for some extra heat.
Frequently Asked Questions
How do you prepare the broth for crab bee hoon soup?
The key to a good crab bee hoon soup is a flavourful broth. Start by boiling the crabs in a pot of water until they turn red. Remove the crabs and set them aside. In the same pot, add chicken or vegetable stock, ginger, garlic, and white pepper. Let it simmer for about 30 minutes. Then, add the crab shells and continue to simmer for another 30 minutes. Strain the broth and set it aside.
What type of noodles work best with crab bee hoon soup?
Thick rice noodles, also known as bee hoon, are the traditional choice for crab bee hoon soup. However, you can also use other types of noodles such as udon or soba noodles. Just make sure to adjust the cooking time accordingly.
Can you suggest some herbs and spices to enhance crab bee hoon soup flavour?
To enhance the flavour of your crab bee hoon soup, you can add some coriander, spring onions, and red chillies. You can also add a dash of fish sauce or soy sauce for extra umami.
What's the secret to getting the crab meat just right in crab bee hoon soup?
The key to getting the crab meat just right is to add it to the soup at the last minute. This will prevent the meat from overcooking and becoming tough. You can also remove the meat from the shell before adding it to the soup if you prefer.
Is there a quick and easy version of crab bee hoon soup for weeknight dinners?
Yes, there is! You can use pre-made chicken or vegetable stock and pre-cooked crab meat to save time. Simply heat up the stock, add the crab meat, and let it simmer for a few minutes. Then, add the noodles and let them cook until soft. Top with some herbs and spices for extra flavour.
Are there any good substitutes for bee hoon in a crab noodle soup recipe?
If you can't find bee hoon, you can use other types of noodles such as egg noodles or vermicelli. Just make sure to adjust the cooking time accordingly. You can also use spaghetti or linguine if you're feeling adventurous!