If you think about it, so much of our fond memories revolve around food. When I was in my teens, my family loved to celebrate in Chinese restaurants. My mother’s favourite soup was this; but she would complain that it lacked heartiness; it was more like thickened dish water soup. I was already experimenting at that time and decided to please my mother and come up with something more hearty; therefore this recipe.
Another instance is my BFF in graduate school, Victoria Faicol, who was a non-cook, wanted to impress one of her visitors and asked me to give her a recipe that was super easy. We still often laugh together when we remember this moment.
Serves 6 persons.
- 1 kilo blue swimmer crabs (alimasag; cook and peel) – set aside or 100 grams Kani sticks shredded
- 2 tablespoons cooking oil
- 1 can cream of corn (1 ¼ cups)
- 1 teaspoon crushed garlic
- ½ cup thinly sliced onion
- 4 cups of chicken broth or boiled water with 2 chicken cubes dissolved
- ⅛ teaspoon freshly ground pepper
- dash of salt
- handful of baby spinach leaves or chilli leaves (dahon ng sili)
- 1 whole egg – well beaten
- Using a non-reactive pot, I like using either a glazed clay pot or a pyrex pot for this, so that I can cook in it and then straight to the dining table, pour the oil over medium heat.
- Place the garlic and onion and saute till onion is opaque.
- Add in the crab meat and saute for another 2 minutes.
- Pour in the broth and simmer till the soup comes to a boil.
- Taste and adjust the seasoning; adding the pepper and salt.
- Bring the soup to a boil and drizzle the well beaten egg into the soup while stirring.
- Add the spinach leaves, stir and serve.