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.
In a very small amount of oil sauté 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 and return to the boil, continuing to simmer, stirring occasionally, until the rice begins to "fall" and the water turns a milky white. 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. It is also popular to serve a small dish of moo yong dried pork on the side with this soup.