Recipe Ingredient
- 4 medium-size crabs, cleaned and halved
- 1 cup rice, washed, then soaked in water for one hour
- Sauce (pound):
- 3 tbsp tau cheong (fermented beans)
- 2 fresh red chillies, seeded
- 4 shallots
- 3 cloves garlic
- Seasoning:
- 3 tbsp garlic oil
- 1 cube chicken stock
- 1/2 tsp salt or to taste
- Pepper to taste
- Garnishing:
- Fried shallot crisps
- Chopped spring onions and Chinese parsley
Instructions
- Cook rice with four cups water in a deep sauce-pot until rice is half-cooked.saute pounded ingredients till aromatic.
- Add the crab pieces and stir-fry quickly. Dish out the fried ingredientsand put them into the porridge and continue to cook till rice is fluffy.add the chicken stock cube and seasoning. Serve porridge with garnishing.
