Ingredients
4 medium-size crabs, cleaned and halved
1 cup rice, washed, then soaked in water for one hourSauce (pound):
3 tbsp tau cheong (fermented beans)
2 fresh red chillies, seeded
4 shallots
3 cloves garlic

Seasoning
3 tbsp garlic oil
1 cube chicken stock
1/2 tsp salt or to taste
Pepper to taste

Garnishing
Fried shallot crisps
Chopped spring onions and Chinese parsley

Method
Cook rice with four cups water in a deep sauce-pot until rice is half-cooked.saute pounded ingredients till aromatic. Add the crab pieces and stir-fry quickly. Dish out the fried ingredients and put them into the porridge and continue to cook till rice is fluffy.add the chicken stock cube and seasoning. Serve porridge with garnishing.