We had lots of leftover steamed crabs. As always I just use whatever’s available at home and make something out of it. I was craving for sotanghon (vermicelli) soup and that’s what I made. I’m one who believes that there’s no rule in cooking. Follow your gut and was I glad I did because this dish truly satisfied me.
So I just sauteed minced garlic in 3 tablespoons of atchuete (annatto) oil, white onion (I have a new appreciation for white onion, it’s sweeter which I like), and ginger. After sauteing for about a minute I added the halve crabs and chicken balls.
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