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Malaysian Recipe : Tofu and Crab Meat


  • 4 oz crab meat from 42 oz crabs
  • 1 chicken breast, minced finely
  • 1 tsp light soy sauce
  • 4 fl oz. water


  • ½ lb chicken and 1 chicken cube for stock
  • 1 tbsp peppercorns
  • ½ tsp salt
  • 1 tsp MSG
  • 1 soft soy bean cake


  • 1 tsp salt
  • 1 tsp MSG
  • Dash of pepper
  • 2 tbsp light soy sauce
  • 1 small can creamed corn
  • 2 eggs, lightly beaten


  • 1 ½ tbsp cornflour
  • 2 fl oz. water
  • 2 tbsp finely cut spring onion
  • 1 tbsp lard (optional)


  1. Steam crab whole, for 20 minutes. Remove and immerse in cold water. Drain. Remove meat and keep in refrigerator.
  2. Combine minced chicken with 1 tsp light soy sauce and ½ cup water. Set aside.
  3. Boil A in a clay pot over moderately high heat for ½ hour. Reduce heat and simmer for 1 ½ hours. Strain.
  4. Chop soy bean cake into very fine pieces. Set aside.
  5. Return stock to clay pot, add seasoning and bring it to the boil. Mix ½ cup stock with the minced chicken and add together with soy bean cake. Stir and bring to the boil. Add the corn, crab meat and beaten egg. Stir in the thickening. Add the tablespoon of lard and sprinkle spring onions.

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Last Modified: 11/28/11.