Carps Three Catfish Head Hot-Sour Soup

8 Servings

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Carps Three Catfish Head Hot-Sour Soup Ingredients

Catfish heads	Asian chile sauce/paste
Curry powder	Hoisin paste
Powdered ginger	Egg noodles
Garlic	White vinegar
Black and white pepper	Powdered chiles or hot

Instructions for Carps Three Catfish Head Hot-Sour Soup

Date: Fri, 21 Jun 1996 09:46:16 -0500 (EST) From: danceswithcarp (Or use a two pounds of chicken thighs if youre scared) Take the fresh heads of a 7lb catfish, and two 5 pounders (6kg total--but you dont want to use more than 4 or so heads, them little ones aint got enough meat)) and bake them at 400F for 1/2 hour to toughen up the skin (if you dont the skin will stay soft, fragment and boil all over the place) After par baking the heads, place them in a 6 quart crock or pot full of water and boil until the meat starts flaking off. Pull out the heads (or thighs) and bone every morsel--I toss the skin and eyeballs, but keep everything else-- the jellied fats make great stock. Theres lots of meat on fishheads, so be diligent. Dump the meat back into the stock. Add 2 tblespoons favorite curry powder, two teaspoons powdered ginger, and one half clove of pulverized garlic. Sprinkle black and white pepper liberally, add one half cup of favorite asian chile sauce/paste. Throw in two tablespoons Hoisin paste. Boil again until the meat falls apart, adding water as needed to stay at the 5-6 quart level. Add them long skinny egg noodles that look like spaghetti until you get the right texture for your tastes (we use a whole package so its about the thickness of Campbells chicken noodle soup). Take off burner and add 1/2 cup white vinegar. Let sit to cool. Add you favorite powdered chiles or hot sauces. Eat. Take now empty catfish skulls (leaving whiskers intact) and set them on a stump in your front yard to dry in the sun and ward off intruders and kids. Go fishing and start all over again. CHILE-HEADS DIGEST V3 #021 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: SoupCuisine: Uncategorized