1 x 800g Sri Lankan crab (cleaned and cracked)
750ml CHU Chicken Collagen Soup
3 tablespoons canola oil
60g unsalted butter
3 cloves garlic (minced)
5 slices old ginger
5 dried scallops (pre-soaked 20mins in hot water)
50g dried ikan bilis
2 pieces dried sole fish
150ml evaporated milk
2 x 1 tablespoon hua tiao jiu/Shaoxing wine
1 tablespoon fish sauce
1 packet rice vermicelli (Laksa bee hoon)
1 teaspoon white pepper, or more to taste
Step 1: Heat wok over medium heat. Add oil. Fry sole fish, ikan bilis and soaked scallops till fragrant. Set aside.
Step 2: Heat butter over medium heat in a separate wok. Sauté garlic and ginger till fragrant.
Step 3: Add CHU Chicken Collagen Soup, water, 1 x Shaoxing wine, fried sole fish, fried ikan bilis and fried scallops into the wok. Bring to boil. Cover wok and let it boil over low heat for 30 minutes.
Step 4: Add crab in. Cover wok with lid and bring to boil.
Step 5: Add evaporated milk, fish sauce,
1 x Shaoxing wine and pepper. Stir well.
Step 6: Cover wok and let it simmer under low heat for 20 minutes.
Step 7: While the crab is boiling, blanch noodles in boiling water. Drain water and set aside.
Step 8: Taste the soup. If you prefer the soup:
a. to be saltier, add 1/2-1 tablespoon more fish sauce.
b. to have a more milky texture, add 1 more tablespoon of milk.
c. to be less rich, add water.
d. to be more peppery, add pepper.
Stir well and bring to a quick boil before moving to the next step.
Step 9: Remove crab. Pour soup into a strainer for a smoother consistency.
Step 10: Add blanched noodles (and bak choy) into the soup. Serve immediately.