Date: 5 May 2007 Comments: 0

This is something out of ordinary, because I just want to do something with the canned crab meat, and since I have extra salted eggs, then vermicelli with salted egg yolks and canned crab meat it is.
Ingredients:

150g vermicelli, soak to soften
300g canned crab meat, or the whole can
2 salted egg yolks, minced
1 onion, sliced
5-8 stalks of spring onions, cut into one inch long
3 tablespoons light soy sauce
2 teaspoon dark soy sauce
4 tablespoons of cooking oil
salt, fish sauce, black and white pepper to taste

canned crab meat

salted eggs, whites discarded. I like this picture. So the cute.
Method:

1. Soak the vermicelli beforehand. I soak them around 15 to 20 minutes to ensure that they are really softened. Then, drain and set aside.
2. Heat 1 tablespoon of oil and put in the minced salted egg yolk. Still fry until fragrant. The salted egg yolks will form foams when heated. When the egg yolks are thoroughly cooked, dish and set aside.
3. Heat 3 tablespoons of oil and add in the onions. Stir for a minute and add in the spring onion, along with the crab meat.
4. Add in the salt, white pepper and black pepper. Stir until thoroughly mixed.Add in the vermicelli and mix both the light and dark soy sauce together, forming a mixture, before pouring into the vermicelli.
5. Stir thoroughly and cook in high heat for a few minutes to ensure overall heat spread. Add some water to moisten, when necessary.
6. Dish and serve with your favourite chilli sauce. Mine is the Maggi Thai Chilli sauce.

Alternatively, the dark soy sauce can be mixed together with the drained vermicelli, if you are not so good in stirring them evenly. This is a beginner method that I have learned.

The crab meat were just too fine to be seen, but they taste great nonetheless. The saltiness of the salted egg yolks in vermicelli is something new to me. I can see the improvements to be made already.