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Pig Stomach Soup

   

Pig Stomach Soup Recipe

Pig Stomach Soup Recipe

This recipe uses the slow cooker, but feel free to adapt the recipe to cook it on the stove top.

Serves: 4

Prep Time: 30 mins

Cook Time: 4 hours

Ingredients

  • 250 grams pig stomach
  • 250 grams pork ribs blanched in a bowl of boiling water and rinsed to clear the scum bits
  • 2 tbsp white peppercorns to taste; roast in a dry pan until you can smell the peppery aroma
  • 2 tbsp dried scallops
  • 1.5 litres of boiling water top up with more water whenever needed
  • 50 grams fish maw soaked in a bowl of hot water until softened; drained & cut to bite-sized pieces
  • coriander and spring onions for garnishing; optional

(A) Cleaning the pig stomach

  • corn flour
  • lime juice
  • salt

(B) Suggested additions

  • fresh scallops
  • thinly sliced pork shabu shabu cut
  • pacific clams
  • abalone sliced

Directions

  1. To clean the pig stomach, turn it inside out and use a knife to scrap the impurities. Rinse. Rub the inner lining with corn flour, lime juice and salt. Rinse. Repeat again by rubbing with salt and cornflour. Rinse. Do so until there is no more smell. Scald the pig stomach with boiling water, drain and set aside.
  2. In the slow cooker pot, add cleaned pig stomach, water, blanched pork ribs, roasted peppercorns, dried scallops and boiling water. Set slow cooker to High.
  3. After 2 hours, use a chopstick to poke the pig stomach. If it feels soft, it is cooked. Take the pig stomach out of the slow cooker. When cooled, use a pair of scissors to cut to bite-sized pieces. Set aside.
  4. Add fish maw to the slow cooker and continue to cook for an hour or so, or until the fish maw is tender.
  5. Top up with water if needed. Ladle soup to serving bowls and top with pig stomach pieces. Garnish with coriander and spring onions.
  6. If you are cooking other ingredients in (B), transfer the contents to a regular pot on the stove top. Bring the soup to a boil and cook the ingredients (B) briefly.

 

 

                                           

Leave a Comment





8 Responses to “Pig Stomach Soup”

  1. B — January 22, 2014 @ 9:26 pm

    Home-made soups are the best! Love the peppery taste and smell.

    Reply

  2. tigerfish — January 23, 2014 @ 7:43 am

    Miss this soup! Nowadays, my family does not make this anymore. White peppery Tir Tor Teng is a classic :D

    Reply

  3. Veronica — January 23, 2014 @ 1:43 pm

    This is my favourite soup. Looking at your delicious soup made me drool.

    Reply

  4. Ching — January 24, 2014 @ 3:35 am

    My used use to cook it with white pepper, loved it!

    Reply

  5. Juliana — January 24, 2014 @ 8:13 am

    I miss this soup…as I would not make it home since my husband will not touch it…
    Looks delicious Wiffy…hope you are having a great week :D

    Reply

  6. Helen — January 28, 2014 @ 1:08 pm

    After frying the peppercorn for 5 minutes, do you crush it?

    Thank you.

    Reply

    • wiffy replied: — January 28th, 2014 @ 1:25 pm

      no, don’t crush, that’s why need to fry for so long. The soup will taste better (the white pepper flavour will be strong yet not overwhelming), and the soup will not have tiny bits of rough pepper :)

      Reply

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