Brown Crab Arroz Caldo Image

Brown Crab Arroz Caldo

If These Meals Could Talk - "Mary San Pablo"

Prep Time
Cook Time


  • 1 tbsp neutral oil
  • 2 tbsp coconut oil
  • 2 garlic cloves, thinly sliced
  • 1 onion, thinly sliced
  • 30g (1 oz) ginger, diced
  • 200g (7 oz) jasmine rice
  • 1l (1 quart) shellfish/fish stock
  • 20g (¾ oz) Squid Brand fish sauce
  • 80g (3 oz) picked brown crab
  • 300g (10½ oz) creamed coconut (block, not liquid), diced
  • For the garnishes:
  • 40g (1½ oz) ginger, peeled and julienned
  • 50g (1¾ oz) spring (green) onion, thinly sliced into rounds
  • 2 bird’s eye red chillies, thinly slice
  • 1 lemon, cut into cheeks


  1. Heat the oils in a pan over a medium heat. Sweat the garlic, onion and ginger for 4-5 minutes, or until softened.
  2. Add the rice and stir to coat. Cook out for 2 minutes.
  3. Add enough stock, to just cover the rice. Simmer the rice over a low heat, topping up with enough stock to keep the rice just covered, for 15 minutes, or until the rice is cooked.
  4. Season with fish sauce and finish by stirring through the brown crab meat and creamed coconut.
  5. Garnish with ginger, spring (green) onion, chilli and lemon.