Rainbow rice with crab

Ingredients for 4 servings:

• 150 g basmati rice
• 250 g water
• 3 tbsp dried crab
• 2 tbsp glutamate, best quality (high purity)
• 2 tbsp peanut oil, refined
• 100 g carrot(s)
• 2 large eggs
• 1 tsp, leveled chicken broth, instant
• 1 tsp, levelled black pepper, freshly ground
• 1 tsp, leveled mace powder
• 15 g butter
• 3 m.-large tomato(s), fully ripe
• 60 g red tomato peppers
• 60 g tomato peppers, green
• 8 small onions, red
• 6 m.-sized garlic cloves, fresh
• 4 tbsp celery leaves, fresh or frozen
• 1 tsp cayenne pepper
• 100 g crabs, fresh, cooked and peeled or frozen
• n. B. salt and pepper, black
• n. B. flowers and leaves
• e.g. crab bread (Krupuk)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Recipe from Bali. Served with krupuk, it is a main dish in Indonesia.

Anyone who finds rice boring and tasteless will be surprised at how delicious rice can be. Wash the rice until the water runs clear, strain it, and bring to a boil with the measured water, the dried shrimp, the MSG, and 2 tablespoons of the peanut oil, covered. Reduce heat and simmer for 8 minutes, stirring occasionally to prevent the rice from burning. Meanwhile, finely chop a carrot into silk threads, add it, and mix well. Simmer for another 6 minutes. Turn off heat completely, cover, and let stand for 30 minutes. Crack the eggs into chicken stock, pepper, and mace. Melt the butter in a medium-sized pan, add the beaten eggs, and scramble until fluffy. Allow the eggs to cool, then chop into hazelnut-sized pieces. Peel, deseed, and finely chop the tomatoes. Wash, deseed, and chop the two bell peppers into approximately 5 x 5 mm cubes. Trim both ends of the onions and garlic, peel, and chop lightly. Chop fresh celery leaves lightly, and thaw frozen crab. If using whole fresh crab, thaw frozen crab and use the thawed water. Heat the remaining peanut oil in a large pan or wok, add the chopped onion and garlic, and stir-fry until the onions are translucent. Add the tomato and pepper pieces and stir-fry for one minute, then add the tomatoes. After stirring for one minute, turn off the heat completely, stir in the rice, scrambled egg pieces, celery leaves, fresh crab, and cayenne pepper, and season to taste. Keep warm or serve immediately.