Crab with Sotanghon in Black Bean Sauce

Crab with Sotanghon in Black Bean Sauce
Crab with Sotanghon in Black Bean Sauce is another experimental dish I would like to share. This is one good way to recycle left over crabs if you happen to have some. The recipe is fairly easy, no secret ingredients it is basically a noodle stir-fry cooking method. Bottled black bean sauce are available in most supermarket or Asian food store, it may be substituted by mashing drained and rinsed tausi or fermented black beans.

Crab with Sotanghon

The crabs are stir-fried with ginger, garlic and onion then simmered with black beans sauce for a few minutes then let the vermicelli noodles absorbed all the flavors. Here is the recipe of my experimental Crab with Sotanghon in Black bean Sauce try it.


4 to 6 medium size crabs, steamed, cut in half
250 grams vermicelli noddles, soaked with warm water, drained
1 thumb size ginger, cut into thin strips
1/2 head garlic, chopped
3 to 5 stalk Chinese parsley, chopped
1 small bundle spring onion, chopped
1 small size onion, chopped
1/4 cup black bean sauce,
1 small can fermented black beans, drained, rinsed
2-3 tbsp. soy sauce
1-2 tsp. sugar
salt and pepper
cooking oil

Cooking procedure:

Crab with Sotanghon in Black Bean Sauce Cooking Procedure

In a large wok sauté garlic, ginger and onion until fragrant. Add in the crabs and parsley and stir cook for 1 to 2 minutes. Add in the soy sauce, black bean sauce, sugar and 2 to 2 1/2 cups of water bring to a boil and simmer for 2 to 3 minutes. Add in the soaked vermicelli noodles and cook for 3 to 5 minutes stirring occasionally until most of the liquid is absorbed by the noodles. Season with salt and pepper to taste. Now add in the fermented black beans and spring onion, stir cook for about half a minute. Serve with a lot of rice.


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