Not so perfect crabbiness
The crab congee I had gushed about with abandon in the previous post was the inspiration for this one.
Google told me Japanese crab congee is also called kani meshi and I ferreted out a recipe that seemed very basic.
It really was easy peasy except the crab meat packed nicely in the styrofoam trays that Cold Storage sold me turned out to be good quality crab meat! I felt really cheated and the pleasure I took in the meal took a nosedive.
Next time, I’m sticking to frozen crab meat or some other kind of (real) meat all together.
E pointed out that it looks like risotto and indeed, the texture was true to the kani meshi I ate in Osaka – wet and slightly sticky but not clumpy.
Recipe from here.
Before….
After…
Also, over the weekend, I met E’s caucasian friend who was visiting from Amsterdam and after leaving the fate of his gut in our hands and having several meals with us, he remarked that Singaporeans seem to like gooey, mushy, soft foods.
It took an angmoh to put out our rather infantile diet but it’s true, don’t you think?
I for one enjoy my soups, congee, risotto, bean curd etc
Sometimes, it’s nice to let your gut bring you back to the comfort of infancy and childhood.
