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Dried Fish Belly Soup - Kapaw Pla *

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 cups water
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1 whole chicken breasts
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8 ounces fish belly
soaked in hot water until soft
*
cup soy sauce, light
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1 tablespoon soy sauce, tamari
sweet
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½ cup bamboo shoots
in strips
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¼ teaspoon white pepper
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4 small eggs
hard-cooked, sliced
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¼ cup cilantro
or coriander
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Ingredients

Amount Measure Ingredient Features
946 ml water
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1 whole chicken breasts
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231.2 ml/g fish belly
soaked in hot water until soft
*
79 ml soy sauce, light
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15 ml soy sauce, tamari
sweet
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118 ml bamboo shoots
in strips
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1.3 ml white pepper
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4 small eggs
hard-cooked, sliced
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59 ml cilantro
or coriander
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 317g (11.2 oz)
Amount per Serving
Calories 7050% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 984mg 41%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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