Side Pannel
Fruit Bat Soup
Ingredients List
- 3 Fruit bats, well washed but
- -neither skinned nor
- -eviscerated,
- Water
- 1 tb Finely sliced fresh ginger,
- 1 lg Onion, quartered,
Directions
I knew if we were patient, this would become available. For all of you who
have been waiting patiently to make your fruit bats into fruit bat soup,
here's a recipe.
The following is a genuine recipe from Micronesia. Fruit bats, or flying
foxes, are furry, fruit and nectar eating bats about the size of small
rabbits. The make very affectionate pets.
Sea salt to taste, Chopped scallions, Soy sauce and/or coconut cream.
1. Place the bats in a large kettle and add water to cover, the ginger,
onion, and salt. Bring to the boil and cook for 40 minutes. Strain broth
into a second kettle.
2. Take the bats, skin them and discard the skin. Remove meat from the
bones and return meat, and any of the viscera you fancy, to the broth.
Heat.
3. Serve liberally sprinkled with scallions and further seasoned with soy
sauce and/or coconut cream.
Yield: 4 servings.
(From "The New York Times Natural Foods Cookbook" by Jean Hewitt (c) 1971,
have been waiting patiently to make your fruit bats into fruit bat soup,
here's a recipe.
The following is a genuine recipe from Micronesia. Fruit bats, or flying
foxes, are furry, fruit and nectar eating bats about the size of small
rabbits. The make very affectionate pets.
Sea salt to taste, Chopped scallions, Soy sauce and/or coconut cream.
1. Place the bats in a large kettle and add water to cover, the ginger,
onion, and salt. Bring to the boil and cook for 40 minutes. Strain broth
into a second kettle.
2. Take the bats, skin them and discard the skin. Remove meat from the
bones and return meat, and any of the viscera you fancy, to the broth.
Heat.
3. Serve liberally sprinkled with scallions and further seasoned with soy
sauce and/or coconut cream.
Yield: 4 servings.
(From "The New York Times Natural Foods Cookbook" by Jean Hewitt (c) 1971,
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