| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Food3, Ood9 |
1 |
servings |
INGREDIENTS
| 110 |
g |
Salt pork; or 6 slices of lean |
|
|
; bacon (4oz) |
| 450 |
g |
Callaloo leaves; or spinach or |
|
|
; chinese cabbage |
|
|
; (1lb) |
| 1 |
sm |
Onion |
| 1/4 |
ts |
Thyme |
| 1 3/8 |
l |
Chicken stock; (2 1/2 pints) |
| 225 |
g |
Crabmeat; flaked (8oz) |
| 8 |
|
Crab claws |
| 1 |
tb |
Butter |
|
|
Salt and pepper |
| 1 |
sm |
Green sweet pepper; sliced |
| 110 |
g |
Cornmeal; (4oz) |
| 110 |
g |
Plain flour; (4oz) |
| 1/2 |
ts |
Salt |
|
|
Water to bind |
INSTRUCTIONS
Cut the pork or bacon into 1 1/4cm (1/2 inch) pieces and chop the
greens roughly. Put in a saucepan or cooking pot, together with the
onions, thyme and chicken stock. Cook for about 20 minutes until the
meat is tender.
Mix the cornmeal, plain flour, salt and water into a dough. Roll
strips of the dough between your fingers and drop these into the
soup. Add the flaked crab and claws and cook for a further 15 minutes
until tender.
Stir in the butter and season to taste. Garnish with the green pepper
slices.
Converted by MC_Buster.
Per serving: 1693 Calories (kcal); 106g Total Fat; (59% calories from
fat); 62g Protein; 101g Carbohydrate; 301mg Cholesterol; 15894mg
Sodium Food Exchanges: 5 1/2 Grain(Starch); 6 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 19 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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