There will be two posts for today and tomorrow, because i want to finish posting all CNY related delights before the closing tomorrow. Sorry, i have forgotten to inform you that the CNY delights event closing time , it should be by tomorrow 28th Feb 2013 at 3pm (Malaysia time). If you still have CNY delights, please quickly post it and send to me by latest 3pm tomorrow. And i will compile immediately and have the final round up post by tomorrow night, and also to annource the winners of my giveaway..
From March onwards, i will slow down my pace on updating my blog, I need to rest after busy of CNY event from Jan-Feb ^_^..
Ok, today post is about Pig stomach soup, this soup is a Hokkien's CNY delight. My mom will cook this soup in every CNY.
I am glad that my two elder children also started to appreciate this soup..but i cook it slight peppery..
My mom cleaned and made ready for me this pig maw/stomach.
My mom's easy method :-1. Trim off any fat on the stomach lining.2. Make a cut and invert the stomach, use a spoon or a butter knife to scrape as much slimy impurities as possible. Wash it thoroughly and rinsed.3. Blanch the pig maw in hot water for few minutes. Remove and drained.4. Cut into moderate size (not too small).5. Bring water to boil and add some whole white pepper and salt, add in pig maw pieces, boil for 10mins, and reduce to low heat and simmer until pig maw become tender but not too soft.6. Discard the water, and it is ready to cook or keep inside the freezer if not use it immediately.
a must have ingredient- whole white peppercorns..I use the good peppers from Sarawak given by my friend who staying in Kuching..
Also you need a good pot of chicken stock.
Pig Maw / stomach Pepper Chicken Soup 猪肚胡椒鸡汤
(recipe source: by Sonia aka Nasi Lemak Lover)
1 quantity of ready pig maw pieces (refer the steps above)
2tbsp whole white peppercorns, lightly crushed (add more if you prefer stronger taste)
1 old chicken, cut into 4 big pieces
6pcs dried longan
1 can buttom mushrooms, washed, drained and cut small pieces
3 litre water
Salt to taste
1. Bring water to boil and use the hot water to blanch old chicken pieces briefly.
2. Add in chicken, white peppercorns and dried longan. Let boil for 10mins and reduce to low heat and simmer for 2hrs.
3. Once the chicken stock is ready, add in pig maw pieces and buttom mushrooms, continue to boil for ½ hr, season with salt to taste.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover