Dried Fish Belly Soup - Kapaw Pla * Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
1: Whole Chicken Breast,
8 ounce: Dried Fish Belly/Fish Maw Soaked In Hot Water Until Soft,
1/3 cup: Light Soy Sauce,
1 tbsp: Sweet Soy Sauce,
1/2 cup: Bamboo Shoot Strips,
1/4 tsp: White Pepper,
4 small: Hard-Cooked Eggs, Sliced
1/4 cup: Minced Cilantro/Coriander,
Directions:
Once the fish belly has been soaked in hot water it develops an
interesting gelatinous texture which easily absorbs other flavors.
~------------------------------------------------------
~----------------- Heat the water to boiling in a large saucepan and
simmer the chicken breast for about 10 to 15 minutes or until done.
Reserve the chicken stock.
Place the cooked chicken breast in cold water to cool. Remove the
neat from the bone and discard the skin. Shred the meat and set aside.
Drain the dried fish belly, squeeze out any excess water and cut into
1 inch pieces.
Heat the chicken stock to boiling, add the dried fish belly and all
the remaining ingredients except the eggs and the cilantro. Stir in
the shredded chicken and cook until hot. Pour into a serving bowl and
garnish with egg slices and cilantro.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
Source from luhu.jp
interesting gelatinous texture which easily absorbs other flavors.
~------------------------------------------------------
~----------------- Heat the water to boiling in a large saucepan and
simmer the chicken breast for about 10 to 15 minutes or until done.
Reserve the chicken stock.
Place the cooked chicken breast in cold water to cool. Remove the
neat from the bone and discard the skin. Shred the meat and set aside.
Drain the dried fish belly, squeeze out any excess water and cut into
1 inch pieces.
Heat the chicken stock to boiling, add the dried fish belly and all
the remaining ingredients except the eggs and the cilantro. Stir in
the shredded chicken and cook until hot. Pour into a serving bowl and
garnish with egg slices and cilantro.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
Source from luhu.jp