Bakwan Kepiting (crab and pork ball soup)
(makes about 18 "meatballs")

2 7-ounce cans crab meat, drained
10 ounces ground pork
4 cloves of garlic, minced
4 cloves of garlic, lightly smashed
1/2 teaspoon table salt
1 teaspoon sea salt
3/4 teaspoon white pepper
1 teaspoon soy sauce
4 stalks parsley
handfull bamboo shoots
vegetable oil, for frying garlic

*I used half a package of fresh bamboo shoots that was 150 grams in weight. A little more than half went into the meatball mixture and the remainder went into the boiling water.

Bring 6-8 cups of water to a boil in a large stock pot. Add 4 cloves of lightly smashed garlic and one teaspoon sea salt to the boiling water. (You can also add some soy sauce as well.)

In a small pan, stir-fry minced garlic with a little vegetable oil until lightly browned. Remove from heat and set aside.

In a small bowl, combine crab meat, ground pork, salt, white pepper, soy sauce, parsley and a small handful of chopped bamboo shoots. Add in stir-fried garlic, including the oil, and mix until well combined.

Using your hands, form small "meatballs" and drop into boiling water. After all the "meatballs" have been added to the water, turn down to simmer, then add in the remaining sliced bamboo shoots. When "meatballs" float to the surface, they are done (about 5 minutes).

Serve hot and top with additional chopped Chinese parsley, if desired.