Tuesday, June 12, 2012

Sotanghon Soup with Seafood and Quails Egg

I cooked this for a breezy afternoon yesterday, perfect for the cold weather.

1/4 kilo sotanghoon or cellophane noodles
6 pieces crab sticks ( sliced an inch size)
1/4 kilo shrimps
2 tablespoons fish sauce ( patis)
1 dozen hard boiled quails eggs ( peeled)
1 litre water
1 onion
3 cloves garlic
salt and pepper to taste
1/2 cup minced spring onion

1. Saute the garlic and onion.
2. Add the shrimps, fish sauce salt and pepper then simmer for few minutes.
3.  Add the water and let it boil.
4. Add the sotanghoon and simmer for 5 minutes
5. Add the rest of the ingredients and simmer until done.
6. Serve it hot.

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