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Ingredients
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Porridge Base
Crab & Aromatics
Garnish & Finishing
Oil for sautéing
Method
Porridge Base
- 1
Rinse and soak rice
Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain and let sit 10 minutes.
- 2
Cook base porridge
In a heavy-bottomed pot, combine the rinsed rice, 6 cups water, 1 cup stock, and a pinch of salt. Bring to a gentle boil over medium-high heat, then reduce heat to low to maintain a simmer. Stir occasionally to prevent sticking. Simmer uncovered for 25–30 minutes until rice grains have broken down and the mixture becomes creamy. If it becomes too thick, add up to 1/2 cup more water or stock and stir to adjust consistency.
- 3
Finish with coconut (optional)
When the rice has softened and the porridge is creamy, stir in the coconut milk and 1 tsp sea salt and continue to simmer gently for 5 more minutes to meld flavors. Taste and adjust seasoning with white pepper and a little more salt or stock as needed.
Crab & Aromatics
- 4
Prepare aromatics
Trim the lemongrass: remove tough outer layers, bruise the stalks with the back of a knife and, if using, finely slice the tender inner parts. Thinly slice ginger (or galangal), shallots, and mince garlic. Tear the lime leaves into pieces to release oils.
- 5
Infuse oil
Heat 1 tablespoon neutral oil and 1 tablespoon butter (if using) in a small skillet over medium heat. Add the bruised lemongrass pieces, sliced ginger, shallots, and minced garlic. Sauté gently for 2–3 minutes until fragrant and softened but not browned. This will flavor the oil for the crab.
- 6
Add crab and season
Add the picked crab meat to the skillet and gently toss with the aromatic oil for 1–2 minutes just to warm through. Be careful not to break up the lump crab too much. Add 2 tablespoons fish sauce, 1 tablespoon light soy sauce, and the torn lime leaves. Stir gently for another minute to combine and then remove from heat.
- 7
Check seasoning
Taste a small amount of the crab mixture and adjust seasoning if needed: add a little more fish sauce for saltiness, a squeeze of lime for brightness, or a pinch of sugar if the mixture needs balance.
Assembly & Garnish
- 8
Combine crab with porridge
Ladle the hot porridge into bowls. Spoon the warmed crab and aromatics over the center of each bowl, distributing crab evenly.
- 9
Finish and garnish
Drizzle a teaspoon of sesame oil (optional) and a little chili oil or scatter fresh chilies over each bowl to taste. Sprinkle chopped cilantro, sliced scallions, and fried shallots on top. Serve with lime wedges on the side for squeezing.
- 10
Serve
Serve immediately while hot. Encourage diners to stir the crab into the porridge as they eat to distribute the aromatic lemongrass and flavors.