{"id":23364,"date":"2015-09-05T22:06:26","date_gmt":"2015-09-05T14:06:26","guid":{"rendered":"https:\/\/www.lifestinymiracles.com\/?p=23364"},"modified":"2018-02-21T10:53:12","modified_gmt":"2018-02-21T02:53:12","slug":"le-creuset-crab-mee-hoon","status":"publish","type":"post","link":"https:\/\/www.lifestinymiracles.com\/2015\/09\/le-creuset-crab-mee-hoon\/","title":{"rendered":"Going Local with Le Creuset: Savory Crab Mee Hoon Soup"},"content":{"rendered":"
This year’s Teachers’ Day was on 4 September 2015 (Friday). To reward the hubby for his hardwork, I decided to cook him a dish which we love but rarely indulge in – Crab Bee Hoon. Ever since we started using the Le Creuset Dutch Ovens, I have gained much confidence in trying out new dishes and this Crab Bee Hoon was one of those recipes which had seemed impossible before. The Le Creuset pots allow me to control the cooking temperature and they seal-in the essence and freshness of the ingredients, hence I know it would be perfect for cooking this one-pot dish. Guess what? My maiden attempt at cooking the Crab Bee Hoon turned out very well and we had a most enjoyable, home-cooked crab feast in the comfort of our home, at half the price of what we would have to fork out if we ate this at a restaurant.<\/p>\n
<\/p>\n
Our family loves seafood but crabs are expensive so we reserve it only for special occasions or celebrations. Here’s the recipe for you to pamper the family this September school holiday:<\/p>\n
<\/p>\n
Ingredients:<\/strong> Fresh crabs from the wet market. I asked the fish monger to help me clean and chop them into pieces.Seasonings for the broth…<\/p>\n Method:<\/strong> Versatile thick bee hoon and healthy baby bok choy<\/p>\n 2. In a Le Creuset Dutch Oven, add butter and stir to melt. Add the sliced ginger and fry till fragrant.<\/p>\n <\/p>\n 3. Add the fish stock and bring it to a boil. Add the evaporated milk followed by the crab.<\/p>\n <\/p>\n 4. Cook for a few minutes until the crab turns red and is cooked. Add the baby bok choy, shaoxing wine and fish sauce.<\/p>\n <\/p>\n 5. Add the bee hoon. Bring to a quick boil and serve.<\/p>\n <\/p>\n For the kids, we used the same broth (sans the wine) but swopped the crab with fresh sliced fish. Dana took her first mouthful and declared that she ‘love, love, love the soup!’ before slurping them all up. That makes me so very pleased. Daddy enjoyed the crab too. I hardly cook crabs at home as I always thought it would be very messy affair but the Le Creuset pot made it so manageable! Washing up after the meal was also easy peasy. No grease, no scrubbing!<\/p>\n Kids’ version – with fish instead of crab!<\/p>\n If you’re a lover of Crab Bee Hoon or Sliced Fish Bee Hoon, you gotta try cooking this at home!<\/p>\n
\n1 kg Mud Crabs, cleaned and cut into pieces
\n5oog Thick Bee Hoon (Laksa Noodles)
\n4 tbs Unsalted Butter
\n6-10 Slices of Peeled Ginger
\n4 cups Fish Stock
\n1\/2 cup Carnation Evaporated Milk
\nBaby Bok Choy (or ChyeSim)
\n2 tbs Shaoxing Wine
\n1 tbs Fish Sauce<\/p>\n
\n1. Blanch the bee hoon then rinse them under cold water to prevent sticking together. Drain and set aside. Rinse the baby bok choy.<\/p>\n