Saturday, July 23, 2011


This soup is slightly thick with crab meats and sweet corn.The combination of sweet summer corn and delicate crabmeat is hard to beat. It's magical...I really love this and to suit my taste bud I ate this with green chilies pickles..mamamia....its' awesome.

I copycat the recipe from my Chinese Course Dinner that I had with my management team during our Board Of Directors Meeting. Fell in love with the soup and immediately search for frozen crab meat.

Really..really simple to make just boiled every things in and drop the eggs to have the egg drops results in the soup... every one can make this soup.

Ingredients (serves 4)

  • 4 corncobs, husks and silk removed
  • 1.5L (6 cups) chicken stock
  • 2 tsp finely grated fresh ginger
  • 2 tbs light soy sauce
  • 2 tsp cornflour
  • 60ml (1/4 cup) cold water
  • 2 egg whites
  • 1 x 227g ctn fresh crab meat, drained
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 1/2 cup fresh coriander leaves


  1. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.- you can use the can corn kernels.
  2. Place the corn, stock and ginger in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until the corn softens slightly.
  3. Meanwhile, whisk together the soy sauce, cornflour and 1 tablespoon of water in a small bowl until smooth. Whisk together the egg whites and remaining water in a bowl.
  4. Add the cornflour mixture to the corn mixture and stir until well combined. Cook for 1 minute or until the soup thickens slightly. Gradually add the egg mixture in a thin, steady stream, stirring constantly until combined. Stir in the crab meat and shallot. Season with pepper. Ladle among serving bowls and sprinkle with the coriander. Serve.

Soup yang paling mudah dibuat, main rebus aje semua bahan dan akhiri dengan telur dipecahkan dan kocak-kocak dalam soup. Soup ini agak pekat sedikit kalau dibandingkan dengan sup-sup yang lain. Ini adalah disebabkan bancuhan tepung jagung dalam sup supaya ia agak pekat. Saya suka hirup sup ini bersama cili jeruk, biasalah tekak orang Melayu hendak makan menu Cina tetapi tetap nak pedas juga. Boleh juga hiris cili padi dan rendam dengan kicap...perghh........ hirup gitu aje pun sudah cukup. Kepada yang meminati Chinese Food pasti anda telah merasainya dalam menu-menu Chinese Course, memang one of the top Chinese Sup la....

Next Post - Passion Fruits Panna Cotta


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