Oh gosh... one of my favourite dish look soo yummy you are a real cook thank you for showing us this hard work recipe have to eat with the right chilli sauce and black soya sauce.umm
Hi cullanom, so sorry for our late reply. We do not recommend you to wash them all at once, unless you have a really big pot otherwise your pot will be too crowded to properly blanch the ingredients. Hope this helps. Happy cooking!
Yes, the chilli sauce makes a lot of difference too. Hawkers use a type of chilli sauce akin to chicken rice chilli sauce but much less garlicky and with some vinegar added to it. Somehow this vinegary taste seems to pair well with the porky flavours.
Hi YunRu, it won't be as nice if you omit the salted vegetables out...that's the key in making this dish yummy. If you are unable to get hold of salted vegetables, can we suggest that you cook this in pepper soup style aka teochew bak kut teh style? Add lotsa lightly smashed white peppercorn and a few bulbs of garlic. It won't taste olike pig organ soup but it will still be a super yummy bowl of soup. :))) Happy cooking!
I tried this dish in singapore and fell in love with it. I am actually here to learn how to cook this, however there is one step blocking my way. How do I make a salted vegetable? :)
Hi Marie. Here’s what you can try: Get mustard green that looks like this marketfresh.com.sg/products/mustard-stem Wash mustard green and set aside Get a clean bottle with cap that you can use to soak the mustard green in. You will need to soak for a week before using. Boil enough water as marinating liquid. Cool it down before pouring into your bottle. Add salt, a few slices of ginger to water. How much salt to use? You can use this gauge: 20 percent of the weight of mustard used. So if you’re marinating 1kg of mustard green, add 200g of salt. Add all ingredients in the bottle and keep it sealed when marinating. Put the bottle in a dry cool area (not the fridge though). Hope this works out for you. Happy cooking!
Hi, could u tell me where to buy ready-cleaned small n large intestines? And do u know how to make those glutinous rice rolls that are sold with pig's organ soup? (Tiong Bahru Market had/has? a well-patronised stall). THANKS.
Hihi. Sometimes NTUC or Shengsiong sells them. As for the glutinous rice balls, we’ve never tried the rice balls before so we dunno how to make them. Sorry we can’t help much.
Thanks but i dont think these two supermarts have them. Except, once, years ago, saw cooked stomach sold in a Fairprice outlet. As for glut rice rolls, i dont think u have come across these. Old Tiong Bahru faithfuls of that pig organ soup stall in Tiong Bahru market will know what i mean. Maybe you are too young😊😅to remember. Not your era. Heh heh. Never mind, thanks. Should i come across the items i asked about, i will let u know. Thanks again!
Love 猪杂汤. I often cook this at home but I omit the intestines as too much work. Besides pork bones and pig's stomach, I use pork belly and pork shoulder to boil in the soup stock till tender, then slice them up. My only gripe about this soup is the preserved mustard leaves. The yellow colouring used in the preservation of this veg is a health concern for me. When I soak it, the water actually turns yellowish. Don't want to be eating food colouring. 😨
Yeah I know what you mean. It’s sad to have unscrupulous businesses around that doesn’t give two hoots about people’s lives for the sake of more revenue and profit.
Mdam/Sir .. Can I Replace The Organ with Pork Leg ?? Does It Affect The Taste Of The Soup ??.. Bcz I Know My Employer Doesnt Like The Organ 😅.. TQ So Much madam/sir 😁
