Kapaw Pla (Dried Fish Belly Soup) Recipe
Servings: 4
Ingredients
- 4 c. Water
- 1 whl Chicken Breast
- 8 ounce Dry Fish Belly/Fish Maw Soaked In Warm Water Till Soft
- 1/3 c. Light Soy Sauce
- 1 Tbsp. Sweet Soy Sauce
- 1/2 c. Bamboo Shoot Strips
- 1/4 tsp White Pepper
- 4 sm Hard-Cooked Large eggs, Sliced
- 1/4 c. Chopped Cilantro/Coriander
Directions
- Once the fish belly has been soaked in warm water it develops an interesting gelatinous texture that easily absorbs other flavors.
- Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 min or possibly till done. Reserve the chicken stock.
- Place the cooked chicken breast in cool water to cold. Remove the neat from the bone and throw away the skin. Shred the meat and set aside.
- Drain the dry fish belly, squeeze out any excess water and cut into 1 inch pcs.
- Heat the chicken stock to boiling, add in the dry fish belly and all the remaining ingredients except the Large eggs and the cilantro. Stir in the shredded chicken and cook till warm. Pour into a serving bowl and garnish with egg slices and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 29 | 39% |
| Total Fat 3.25g | 4% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 22mg | 7% |
| Sodium 1455mg | 61% |
| Potassium 167mg | 5% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.6g | 0% |
| Protein 9.02g | 14% |
