KELDON'S COOKERY
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1 1/2 pounds Fish
1/4 cup Oil
2 clove minced Garlic
1/2 cup minced Onion
2 quarts Water
1 teaspoon Grated Orange rind
1 each Bay leaf
1/2 teaspoon dried Ground chili peppers
1/4 teaspoon Anise
1/4 teaspoon Saffron
3 tablespoons Dry sherry
1 pound raw Shrimp
2 tablespoons Cornstarch
2 tablespoons Soy sauce
1 can drained Crushed pineapple
Note: Also known as Ka Diam Dua
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Level of Difficulty: Preparation Style: Preparation Time: Process Time: Overall Time: |
Difficult Stove Top 15 Minutes 35 Minutes 50 Minutes |
Note: Also known as Ka Diam Dua
For the fish you can use catfish, carp, sea bass, etc. Remove the skin of the fish and cut into bite-sized pieces. Shell, de-vein and cut the shrimp in half.
Heat the oil in a saucepan; saute the garlic and onions 10 minutes. Stir in the water, orange rind, bay leaf, chili peppers, anise, saffron, and sherry. Bring to a boil and add the fish. Cook over medium heat for 10 minutes.
Add the shrimp and cook over low heat 10 minutes.
Mix the cornstarch with the soy sauce and a little water to make a smooth paste and stir into the soup until thickened. Add the pineapple and cook 5 minutes longer. Taste for seasoning. Discard the bay leaf.
Serve with boiled rice.
