An original court of the Happy Chief Cook.
It is a simple dish.
And a sweet slightly spicy dish, with a mild burning sensation in the throat.
Preparation Time: ± 1 hours.
Serves: 4 to 8 persons.
4 large cloves garlic finely chopped,
1 inch (2.5 centimeters) fresh ginger finely chopped,
1 sweet onion finely chopped,
4 tablespoons olive oil or peanut oil,
3 tablespoons flour,
0.5 liters of water,
1 tablespoon Chinese oyster sauce,
1.5 to 1 tablespoon soy sauce,
4 to 5 tablespoons rice wine or dry sherry,
0.5 liters sieved tomatoes,
1 à 400 gram tin of peeled tomatoes,
3 tablespoons sambal badjak,
± 10 teaspoons of sugar cane,
400 grams fine soupvegetables,
2 cans crab meat to 170 grams,
0.25 liters cream,
coriander or parsley (chopped).
Sauté the onion, ginger and garlic in olive oil or peanut oil.
Once everything is sautéd, add the flour and stirre for 1 minute.
Then add the water, oyster sauce, soy sauce and rice wine.
Bring it to the boil while stirring it.
Once bound, add the sieved tomatoes and stirre well until you have an uniform color.
Add then the peeled tomatoes with the tomatoes sauce.
Push the tomatoes with a small spatula untill they are small pieces.
Then add in: cane sugar, sambal badjak, soupvegetables and the crab meat with the moisture.
Bring it to the boil until the soup bubbels.
Let it then Simmer on a low heat for 5 to 10 minutes, stirring frequently to avoid sticking to the bottom.
Turn off the fire.
And once the soup makes no more bubbels, stir the cream through it until the soup has a uniform color.
Serve with chopped coriander or chopped parsley on top.
A Happy Chief Cook's Original, added December 28, 2009.