Talabaw

Ingredients

• snakehead fish, sliced150g
• bamboo shoots, sliced.5 cup
• pounded rice2 tbsp
• garlic, crushed3 clove
• onion, sliced.5 piece
• chili powder1 tsp
• fish sauce1 tbsp
• salt.25 tsp
• fresh basil leaves.25 cup

Instructions

1. 1

   Step 1

   Clean and slice the snakehead fish.

2. 2

   Step 2

   In a pot, bring water to a boil and add the fish, bamboo shoots, and pounded rice.

3. 3

   Step 3

   Simmer until the fish is cooked and the soup has thickened.

4. 4

   Step 4

   Add crushed garlic, onion, and chili powder to the soup.

5. 5

   Step 5

   Season with fish sauce and salt to taste.

6. 6

   Step 6

   Stir in fresh basil leaves before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Talabaw can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.