You know when I went for this class quite some time back, I put off doing this soup as to be honest, even though both my better half and myself loved the soup, I was quite hesitant as, first, I have never in my life cleaned the Pig's small intestines/Fun Cheong or the stomach and I thought that, messy I know it would be, it would be smelly :( then when I started this blog, I realise that I wanted to share, not only my recipes, but my feelings; second, I learnt how to make Chinese Barbique sausage [you know the large black sausage that the hawkers that sell the bee hoon soup, put in and which they sometimes hang] which was lovely so I needed to, first, overcome this slight revulsion to cleaning the small intestines so yesterday I decided would be the D day for me to clean the intestines, which I did!!!!! and I found that it was just prejudice that clouded my foray into "this clean up operation" and I must say with certainly that I DID NOT find it smelly; of course I did feel a little geli; in fact I did enjoy the part when I poured the tap water through them as it formed like a ballon. So I freezed it so that my next step would be to do the Siew Cheong. Sorry for digressing from this soup recipe but I wanted to give you my take on this and show some pictures.
1 Pig Stomach
600 gm Pig small intestines
300 gm Belly Pork/Chee Chang [do not cut]
1 Chee Mei [do not cut]
4 litres Water
5 pips Garlic
3 slices Tong Kwai
3 Tabsp White Peppercorns, smash
1 stalk Serai, crushed
100 gm Ginko nut [weight without shell]
1 Tabsp Sesame Oil
1/2 teasp Pepper
1/2 cup Glutinous Rice Wine
Salt to taste
Garnish with Yin Sai & Spring Onions
Ginko nut - Pound lightly. Remove shell. Put in hot water for 2 minutes then peel skin.
Remove skin but leave a few unskinned for flavour. Then insert tooth pick
to remove the .... of the ginko [sorry for the life of me that word escapes
me. If anyone can help please let me know so that I can fill in the dots]
Turn over stomach, it's very slimy. Rinse. Put stomach in a bowl. *Put 3 - 4 Tabsp of Tapoica Flour & 1 Tabsp salt & knead for 3 minutes then wash & repeat this process *three times. After final 3rd wash put in a kuali of Boiling Water and boil till it hardens 2 - 3 minutes. Remove & wash in running water. Remove fat lining. Then turn over & wash.
Pig's Small Intestines
Take a garlic; push it down the small intestine in order to push the dirt out from one end to the other. Hold it up for the water to go right through & wash each three times. Insert the whole length of a chopstick in the intestines, then insert another intestine in and go right through to get a double effect :) if you want too.
- Bring "A" to boil. Add in Pig Stomach, Intestines & Belly Pork/Chee Chang, Chee Mei, mashed white peppercorn. Lower down fire to medium low & simmer for 40 minutes or till Pig Stomach is soft.
- Add in "B". Check for seasoning, adding salt, pepper if necessary. When soup cools down, cut the stomach, pork, etc.
- Serve hot. Garnish with yin sai and spring onions.