Crab Sotanghon (Vermicelli) Soup
July 21st, 2012 by niceyfemme

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.

Added about a 2 cups of water and let it boil. Add freshly cracked black pepper before you cover it. Once the water is boiling, add the pre-soaked sotanghon. Add some salt and half a chicken cube.Once the sotanghon is almost done, add shredded cabbage. Mix well and serve as soon as possible as the sotanghon will absorb most of the liquid and you may end up with sotanghon gisado haha.

Here I serve it in my japanese clay pot. Helps in keeping the soup hot longer (kind of like having your own fire table) and it made me feel like I’m eating some kind of hot pot in the privacy of our home. What’s more important is it gave me contentment which is pretty hard for me to feel lately. I guess it’s pregnancy related that I’m more choosy with what I put in my mouth. It has to be worth the calories meaning it’s yummy and healthy and this crab sotanghon soup definitely is worth all that. 🙂

Related Posts with Thumbnails

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

»  Substance:WordPress   »  Style:Ahren Ahimsa