👨‍🍳 作り方

1. 1

   Prepare the prawn stock (optional): In a pot, heat oil over medium heat. Add prawn heads and shells and stir-fry until they turn bright orange and liquid evaporates. Add water, bring to a boil, then simmer for 15 minutes. Strain and set aside.

2. 2

   Soak the bee hoon in hot water for about 10 minutes until soft and pliable. Drain and rinse with cold water to stop the cooking process. Set aside.

3. 3

   In a wok or large pot, melt the butter over medium heat. Add minced garlic, sliced ginger, and galangal (if using). Sauté until fragrant.

4. 4

   Add the cleaned and cut crab pieces to the wok and stir-fry to coat with the butter and aromatics. Pour in the prawn stock (or chicken stock) and season with fish sauce. Bring the broth to a boil.

5. 5

   Reduce the heat to a simmer, cover, and cook for 7-8 minutes, or until the crabs are fully cooked and turn bright red. Stir in the evaporated milk and white pepper.

6. 6

   Add the soaked bee hoon to the pot, gently submerging the noodles in the broth. Cook for another 5-10 minutes, or until the noodles are tender and have absorbed the flavors. Taste and adjust seasoning if needed.

7. 7

   Ladle the crab bee hoon soup into bowls and garnish with fresh cilantro.