Rice soup is cook by boiling cooked rice with water until the rice grains fluffed up. I make this using cooked rice as I have some leftover rice in my fridge from previous night. I find it easier to cook and it cook faster (shorter time needed) especially flavored ones, for this instance, Flower Crab Rice Soup.
Flower Crabs are really economical & relatively easy to cook compared to other species. When choosing crab, if possible get the one with roes for a tastier soup. Most important, must get a real fresh ones, otherwise will ended up with fishy smell soup.
Ingredients: (serves 1)
1 whole Flower Crab (about 165g)
1 bowl Cooked Rice (about 120g)
275ml Chicken Stock / Water
1 tsp Tung Choy (preserved Salted Vege)
7-10 slices Young Ginger
1 tbsp Cooking Oil
1/4 tsp Salt or to taste
dash of White Pepper
* 1/2 tsp Sesame Oil (optional)
* Spring Onion for garnishing (optional)
Oopss... Only notice my flower crab only have 1 side pincer when I was washing it.. ><
Step by Step:
1. Thinly sliced the young ginger. Quick rinse the Tung Choy to remove the salt.
2. Clean crab by pulling out the upper shell & remove the tail flap. Discard gill and innards. Chop the body into 2 parts.
3. Use the back of the knife / kitchen scissors or a pestle to lightly crush the crab pincer shells for easy eating later on.
4. Heat the casserole with some cooking oil. Fry ginger & tung choy till fragrant.
5. Add in water / stock and rice. Bring to a boil.
6. Add in flower crab & cook for another 5 minutes covered with lid. Remember not to over-cook the crab, the meat will turn tough.
7. Season with salt & white pepper.
8. Garnish with sesame oil & spring onions before serving. Serve hot.
Cooked with Queen's Xense Casserole Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
Queen's Xense Casserole with Glass Lid comes in 2 different sizes : 20cm & 24cm.
More details please visit: http://www.edgi.com.my