(Sautéd Crab In Lightly Souped Rice Noodles )
Cellophane Noodles (Glass Noodles, Crystal Noodles,
Chinese Vermicelli, Bean Thread Noodles
or “Sotanghon” – Pilipino) denote one and the same.
Processed from mung beans (“monggo”), this type of thin, round,
glassy when cooked noodles is widely used in Oriental cuisines.
Careful not to confuse this with “rice noodle” which is our “Bihon”,
the center of our offering today.
There are different types of crabs.
Check here: https://owlcation.com/stem/types-of-crabs
(thank you owlcation)
A Singaporean Al Fresco street dining site offers this…
my inspiration to innovate such.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Cooking media: suitable pan,
1 big fully cleaned red crab or swimming crab body cut into 4, shell removed and left intact, legs cut from joint, pinchers cut and pounded for easier hand flesh-retrieving and munching
4 cloves crushed fresh garlic
1 small onion sliced
3 grams salt (any)
3 grams cracked black pepper
OPTIONAL 2 grams MSG
30 ml. palm oil or palm olein
20 ml sesame oil
15 grams oyster sauce
enough bunch of rice noodle (“Bijon”) soaked in water for 15 minutes-drained then set aside
3 pieces green onion (or scallion for lesser intense onion-y output), cut 2” long
4 pieces “wombok” (Chinese cabbage) sliced
250 ml tap water or chicken/meat broth
top garnish of your choice
- In a suitable pan, pour in and combine sesame oil with palm oil/olein. Heat.
- Very lightly sauté together onion, spring onion and garlic.
- Add in crab pieces. Toss and tumble until crab turns light red.
- Pour in oyster sauce, salt, black pepper and the OPTIONAL MSG. Continue on tossing for about 1 minute.
- Pour water/broth, “Bijon”, “wombok” and tumble-separate sticking “Bijon” and bring to boil. After 2 minutes. DONE.
- Garnish. Serve.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.