Intestine and Fishball Soup

Quite easy to prepare, Intestine and Fishball Soup is wonderful, and goes well with fried rice dishes like Chicharon/Bagnet Fried Rice or Kiam Peng (Chinese Pork Adobo Rice akin to Spanish Paella or Arroz a la Valenciana).


  • 1/3 k pig intestines
  • 1 pack fishballs, about 500 gm
  • 1 small whole garlic head, crushed
  • salt to taste
  • 5 cups water
  • lasona leaves (native onions)


  • Cut intestines diagonally into 1 inch pieces. Rub flour to remove excess grease and slimy residue, then rinse thoroughly.
  • In a pot, cook intestines in 2 cups water until it boils. Drain intestines.
  • Throw in intestines and garlic in 5 cups water. Cook for 30 minutes using a pressure cooker; if a conventional pot is used, cook until tender.
  • Add fishballs and a pinch of salt and bring to boil. Let it simmer for a few more minutes.
  • Garnish with chopped lasona leaves
Serves 8-10
Photo and recipe by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED

2 thoughts on “Intestine and Fishball Soup

    • nice to hear from you, again. where were you? you were on and off in twitter.
      happy 4th of July!!!! hope you had a great vacation.

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