4 cups chicken or shrimps broth
1/4 cup finely chopped singkamas
3 cloves garlic
3 level tbsp. cornstach
1/2 cup flaked fish
2 thin finely chopped sweet onion
1/2 cup flour
2 tbsp. butter
patis to taste
dash of pepper
Cut butter into flour.
Form into dough with a small amount of water.
Knead and roll out into a very thin sheet and
cut 2" 1/2 2" squares.
Set aside.
Saute garlic, onion, fish, singkamas and patis.
Cool.
Wrap the sauteed fish and seal with clean water.
Boil the broth with some more onion and patis to
taste, for 3 minutes.
Drop in the wrapped fish and singkamas, carefully
one by one.
Simmer for 5 minutes.
Add cornstarch dissolved in 1/4 cups water.
Stir continuously and slowly for a few minutes until
the soup becomes transparent and thick.
Remove from fire.
Serve hot with chopped green onion leaves.
Serve 5-8 persons.
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