First, make the crab mixture. Place the ground crab in a bowl, add 2 cups water (about 500 mL), and strain through a fine mesh sieve to collect the liquid. Discard the solids.

Pour the crab liquid into a pot and cook over medium heat for 5 minutes. When the crab curds float to the top, use a sieve to skim them off.

Transfer the crab curds to a bowl. Add the ground pork, 1 duck egg, ground pepper, and finely chopped shallots. Season with a little fish sauce, salt, and MSG. For better texture, chill the mixture in the freezer for 5 minutes, then steam it. Add a little annatto oil for color.

For the broth, simmer the chicken bones in water to extract the flavor. Add tamarind pulp (soaked and strained for juice) and cook for 20 minutes.

Slice the pork sausage, tofu, and pork blood curd into bite-sized pieces.

Steam the crab mixture for about 15 minutes until cooked through.

Once the broth is ready, season with 1 tablespoon salt, MSG, and chicken bouillon powder. Add the tofu and pork blood curd. Cut the tomatoes into quarters and add them to the broth.

Taste and adjust the seasoning. Add a little annatto oil for color. Chop green onions and culantro. To serve, ladle the broth into bowls, add the steamed crab mixture, and top with fresh herbs.

This dish is simple and doesn't take much time. As a busy mom, I made it while my baby was napping—it takes less than 40 minutes. Good luck and enjoy!