Ingredient and Portion
Braised Sri Lanka Crab Bee Hoon
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1 large Sri Lanka Crab, cleaned and chopped into pieces.
Ice-berg Lettuces
Few stalks of scallions (cut lengthwise)
10 slices of fresh ginger
Home made chicken/fish broth
1 tablespoon of Hua Tiao Chiew
1 tablespoon of Special Fish Sauce
Half kilo of thick bee hoon
Salt and white pepper to taste
Half cup of Carnation Evaporated Milk
2 tablespoon of unsalted butter
Ice-berg Lettuces
Few stalks of scallions (cut lengthwise)
10 slices of fresh ginger
Home made chicken/fish broth
1 tablespoon of Hua Tiao Chiew
1 tablespoon of Special Fish Sauce
Half kilo of thick bee hoon
Salt and white pepper to taste
Half cup of Carnation Evaporated Milk
2 tablespoon of unsalted butter
Method
In a pot, add butter and sauté the ginger slices.
Add the home made broth and bring to boil.
Add the Carnation evaporated milk and followed by the crab.
Cook until the crab turns red and cooked.
Add the ice berg lettuces, rice wine, fish sauce, white pepper, scallions and thick bee hoon.
Bring to a quick boil and serve immediately.
Add the home made broth and bring to boil.
Add the Carnation evaporated milk and followed by the crab.
Cook until the crab turns red and cooked.
Add the ice berg lettuces, rice wine, fish sauce, white pepper, scallions and thick bee hoon.
Bring to a quick boil and serve immediately.
Tips
If you prefer creamier bee hoon, just add more tablespoons of Carnation Evaporated Milk.
What really matters is the controlling of the fire so that your dish does not end up diluted or too dry.
What really matters is the controlling of the fire so that your dish does not end up diluted or too dry.
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