Crab Bee Hoon by Novel Hui

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I Took reference and modified from here http://rasamalaysia.com/crab-bee-hoon/#jlmmBiWIKPtddZ30.99

To serve 5 to 6
Ingredients:

3- 4 packet of Thick BeeHoon (dry)
2 tablespoons of cooking oil.
4 tablespoons melted unsalted butter (56g)
12 thin slices old ginger
5 Cloves Garlic (bashed)
1 packet of swanson chicken broth (1L)
1/2 packet of water ( I use Swanson packet to measure)
1 cup evaporated milk
4 medium size crab, cleaned and cut into pieces
6 baby bok choy, cut lengthwise into halves
2 tablespoon Hua Tiao Chiew
salt to taste
5 dashes white pepper
2 stalk scallion, cut into 1-inch lengths
2 tbsp of XO brandy

Method:
Boil the dry thick beehoon per the package instructions until al dente. Rinse the noodles with cold running water to remove the starch of the noodles (the noodles should be smooth and clean of starch after rinsing). Drain the noodles dry and set aside.

1. In a heated pot, add the oil and saute the ginger till fragrance and garlic till light golden brown.
2. Add in the crab pieces and drizzle 2 tablespoons Hua Tiao Chiew around the wok so the alcohol evaporates, stirring a few times over high heat.
3. Add the butter, chicken broth, water and bring it to boil. Add the evaporated milk. Cook for a few minutes until the crab turns red and cooked.
4. Add the baby bok choy, salt and white pepper, scallion, and the noodles and XO. Bring it to a quick boil and serve immediately with dipping sauce

Note:
1. Dipping sauce: it taste better to add some cut red chili and light soya sauce😋

2. I like milkier taste, so added 1 cup or more evaporated milk. U can adjust to your liking.