1. Boil chicken stock made of ikan bills, soya beans and chicken bones ($3) for about 1 or 2 hours until it is reduced to a thick stock. Strain and leave aside.
2. Buy the crabs early in the morning and good luck in choosing the right ones. I normally leave to my regular fishmonger to choose for me. I usually buy 2 medium crabs for this dish. Hopefully you have someone to kill the crabs for you at home. Deshell the crabs and break into parts. Crack the claws and set aside.
3. Boil the thick bee hoon until al dente (like spaghetti) and strain and wash under running water to get rid of the starch. Make sure you do not over cook the noodles at this stage because there is a need to cook it again later. Never boil your noodles in the soup stock you are cooking as it will spoil the taste of the soup.
4. In a wok, fry a few slices of ginger and chopped garlic with roughly a tablespoon of butter. Add the crabs and fry with a bit of shaoxing wine, fish sauce and pepper. Next add the chicken stock and some evaporated milk. At this stage, do some tasting to make sure you are happy with what you have. Otherwise, add more fish sauce or evaporated milk or chicken stock until you get the taste you want. You know you have got it when the taste become heavenly and you close your eyes and let your senses take over to savour the aroma and taste.
5. Transfer the soup and crabs and noodles into a clay pot and throw in some caixin and boil again. The idea at this stage is for the noodles to absorb the stock which is now infused with the crabs and chicken flavour.
6. Serve hot and eat immediately.