4 cup water
1 whole chicken breast
8 oz dried fish belly/fish maw soaked in, hot water until
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.
Servings: 4 servings
Kapaw Pla (Dried Fish Belly Soup) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Academics have proved the existence of recipes way back into distant history, in fact as far back into recorded history as the Egyptians, and possibly even further. However, mostly, these ancient recipes were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a collection of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he describes how the meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient Romans were skilled in the use of many herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the holy lands, including spices like basil and rosemary. These new spices and herbs led to an outbreak in manuscripts on food, the majority of which are kept safe in private cookery archives. For the centuries that followed, the powerful and rich houses strove to lay on the most extravagent banquests, and consequentially the best chefs and their collection of recipes were at a premium. Even so, it was during the 1800s that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, cook books are starting to become popular as a result of better eduction, people having increased leisure time and having more disposable income. The introduction of the TV gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Kapaw Pla (Dried Fish Belly Soup) recipe.
