PIG ORGAN SOUP
Pig's Organ Soup (猪什汤 , Zhu Cha Tang pronounced zoo cha tongue in Chinese means pig spare parts) as the name dictates, is a soup where the ingredients are pig organs like intestine, stomach, liver, cubes of pig blood (brown in color and taste like gello), pork slices, and salted vegetables , traditional Chinese dish of clear soup cooked with lean pork, fatty pork (belly meat), pigs' innards and organs like liver, kidney, intestines and dried blood. The cooking process is long requiring the soup and innards (intestines only) to be boiled over several hours.
Pig's Organ Soup is usually cooked with salted vegetable so it is salty in taste. The soup and the ingredients are usually cooked first and then are soaked in boiling water and placed into the soup when served.
A good Pig Organ's Soup is one where the intestine and the stomach are tender and slightly chewy and should be cleaned properly. The way to see if it is cleaned properly is that when you bite into them, you should not taste something that is too powdery. The pig blood does not have much taste by itself, so it is good to eat together with the soup. Eat the rice together with the soup and any of the food item (similar to Kway Chap) to have the best eating experience . Again, the chilli play's an important part , should be slightly sour but not too much.
This dish is close to Kway Chap and Fish Slice Soup where you have a plate full of food items and a bowl of soup and served with rice or rice sheets .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Pig's Organ Soup is usually cooked with salted vegetable so it is salty in taste. The soup and the ingredients are usually cooked first and then are soaked in boiling water and placed into the soup when served.
A good Pig Organ's Soup is one where the intestine and the stomach are tender and slightly chewy and should be cleaned properly. The way to see if it is cleaned properly is that when you bite into them, you should not taste something that is too powdery. The pig blood does not have much taste by itself, so it is good to eat together with the soup. Eat the rice together with the soup and any of the food item (similar to Kway Chap) to have the best eating experience . Again, the chilli play's an important part , should be slightly sour but not too much.
This dish is close to Kway Chap and Fish Slice Soup where you have a plate full of food items and a bowl of soup and served with rice or rice sheets .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs