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Ka diam dua (pineapple fish chowder)
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Fish, Fruits, Seafood, Soups & Stews, Stews, Vietnamese |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Fish (carp, sea bass, etc) | | 1/4
| cup | Oil | | | 2 ea Minced garlic cloves | | 1/2
| cup | Minced onion | | 2
| quart | Water | | 1
| tsp | Grated orange rind | | | 1 ea Bay leaf | | 1/2
| tsp | Dried ground chili peppers | | 1/4
| tsp | Anise | | 1/4
| tsp | Saffron | | 3
| tbsp | Dry sherry | | 1
| lbs | Raw shrimp, shelled | | | -deveined and cut in half | | 2
| tbsp | Cornstaraach | | 2
| tbsp | Soy sauce | | | 1 ea #2 can crushed pineapple | | | -drained |
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Procedures:
| 1 | Remove the skin of the fish and cut into bite-sized pieces. | | 2 | Heat the oil in a saucepan; saute the garlic and onions 10 minutes. | | 3 | Stir in the water, orange rind, bay leaf, chili peppers, anise, saffron, and sherry. | | 4 | Bring to a boil and add the fish.cook over medium heat for ten minutes add the shrimp and cook over low heat 10 minutes. | | 5 | Mix the cornstarch with the soy sauce and a little water to make a smooth paste and stir into the soup until thickened. | | 6 | Add the pineapple and cook 5 minutes longer. | | 7 | Taste for seasoning. | | 8 | Discard the bay leaf. | | 9 | Serve with boiled rice. | | 10 | Serves 8-10 pineapple fish chowder ka diam dua viet nam |
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