Its been a while since I wrote a blog entry. I’ve been busy these past few months and the hot weather is really getting into my head. Today, I’m in a mood to cook and decided to blog it.
I cooked the Shrimp in Creamy Salted Egg Sauce for our lunch and decided to add another dish to go with it. I decided to cook crab and corn soup since it’s one of my favorite dish. While strolling the alley of the grocery, I picked up a sachet of crab and corn soup but decided I want to make it fresh and from scratch.
My mom bought white corn and kani stick since fresh crab meat is hard to find. I decided to add aligue into it to add more flavor. Maybe you are wondering why white corn instead of the Japanese sweetcorn. Well, you can use Japanese sweetcorn if you want but the white corn creates that thick creamy soup without the addition of cornstarch as thickening ingredient.
Ingredients
4 Tablespoons Olive Oil
3 Tablespoons Grated Ginger
6 cloves Garlic, chopped
1 bulb Onion, chopped
2 Tablespoons Aligue
5 cob White Corn, remice corn off the cob
5 – 6 cups Water
1 piece Beef Bouillon Cube
2 pieces Eggs, beaten
8 pieces Kani Stick, sliced
Fish Sauce and pepper to taste
Chopped Scallions for garnish
Procedure
Saute ginger, garlic and onion in olive oil. Add the aligue and stir. Cook for three minutes. Add the corn and stir. Pour in 5 cups of water and simmer for 20 minutes. Add more water if needed. Add bouillon cube and simmer for another five minutes. Add the eggs and stir. Add the kani sticks and season with fish sauce and pepper. Garnish with chopped scallions.
