Crab Soup for the Soul.

Remember the very short and simple crab soup recipe I got from my sister last 2 weeks?

Last week I elaborate it in my own way. You see, Im not good at cooking. But I truly have this hyper complicated hard to please kind of taste buds. Every time I ate something delicious and try to cook it myself, I troubled myself with adding something more according to my taste buds demand, try to maximize the delicious taste which is already there. That’s how difficult I am. That’s why I am so lazy to cook. But the taste of Crab soup cooked by my sister.. calling me to cook it over the weekend just to get over my crazy crave. So I went grocery shopping after work.

My friend told me, to choose a good, crab with fat meat, I have to find a female crab with flap like the one I circled in red. So I got myself 2 fat crab and it costs me like RM 9 / USD 3

Since I don’t really do authentic Malay/Asian cook in my kitchen, I had to buy a full cart of ingredient just to cook for 1. So, that’s why I only do the serious cooking like.. once a year.  

Like that. 
I haven’t cook a serious cook for quite a while, except for western / italian cook for the lazy, I was confused when it comes to get spring onions with chives.

See? Until I have to ask the lady at weighing scale to reconfirm it for me.

Anyways, back at home – Saturday. I don’t do laundry, bath my cats or clean the house. I spend all day just to make this happen. Sigh.

So, yea, young ginger, garlic, star anise, cinnamon stick, fennel, cardamom, cloves and small onion.

Cut / minced all above except the seeds. Set off half of small onion and mix it with pinch of salt – fry separately, as a tasty garnish for the soup later. 

Next, to add color to your soup is – tomatoes, baby carrot, parlay parsley, spring onions and lime is to be used later after everything is done. Add to taste kata orang

Fry all the seeds till its’s slightly brown. Here, I don’t have time frame like cook book written by the pro chefs. I just stood there and just make a connection with the things that I cook. The smell, the color and the sound of oil crackling can tell when it is right. That’s the secret cooking with your heart gitu. Haha.

Then add minced/ cut garlic, young ginger and onions in. At this point of time, the smell is heavenly. Although you still don’t know how it taste like, this smell makes you feel proud of your self. Because you are able to make your kitchen/ house smell like your MOM DO!

Here’s why I use young ginger. Young ginger is less bitter than old one. For those who don’t like the taste of ginger when you accidentally bite it, you won’t have this problem with young ginger. In fact, it taste better when you chew on broth young ginger.

Add water and baby carrot must go first. Because, it takes quite sometime to soften the carrot even it’s a baby one.

Here, I add half spoon of seasoning “Pasti Sedap” as told by my sister. Im not fan of seasoning since it contains MSG. Add salt and ground pepper to taste. I don;t put any spicy ingredient into my soup because it’s a healing type of meals πŸ™‚

After your heart tell you it’s time – put in crabs and sliced tomatoes. Simmer it for a while. Lastly, sprinkle the chopped parlay parsley and spring onion in the end.

In your sweet white soup bowl, sprinkle fried salted onion and squeeze in lime drops.

Enjoy while outside is cold raining weather  with your cats sitting beside you and try hard to put their snout in.

I wonder can I use the same method for ALASKAN KING CRAB??


Enhanced by Zemanta




  1. Lily Riani

    April 2, 2013 at 6:04 am

    Found you by chance while browsing on Dalat. Hello traveler πŸ™‚

  2. Normi Kahar

    April 3, 2013 at 7:12 am

    Hello!! Thank you for reading my poor, lazy blog! πŸ™‚

  3. Nitya

    September 23, 2019 at 3:08 am

    Hey Normi.. just the recipe that I’ve been looking for. I love your version .. can’t wat to try it Thanks a bunch πŸ€—

Leave a Reply