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Ingredients





Makes 24 servings



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• ½ cup butter, soft
• ½ cup light brown sugar
• 1 cup flour
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup rolled oats
• ¾ cup blackberry jam

Preparation (Some HTML is OK)

Ingredients 



2 cups water 

1 cup cooked Thai jasmine rice 

1 cup thinly sliced Chinese celery (including the leaves), or spring onion

half teaspoon preserved cabbage

2 tablespoons fish sauce 

1 tablespoon Maggi seasoning 

1 tablespoon garlic, thinly sliced 

Shiitake mushrooms, sliced (optional)

1 teaspoon Thai pepper powder

fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste

You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient. 



Method 



In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally.  Now add the shrimp, and cook until they turn pink. 



Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.