Pig Organ Soup and Bak Kut Teh
My late grandmother cooked this soup almost every weekend. She believed that this soup will make us strong and healthy, especially with a dash of hard liquor (i.e. XO or Martel). Ingredients: - 1 pig stomach - pig intestines (small or big or both) - 500g of pork ribs - 2 bulb of garlic - 100g of whole white pepper corns - salt - sugar - spring onions, chopped - 5 dried mushrooms * For Bak Kut Teh, use 1kg of prime pork ribs instead of pig organs. Procedures: 1) Scrub pig stomach and intestines with rough salt and wash it off. 2) Bleach pig stomach, intestines and pork ribs in boiling water. 3) In a slow cooker, add bleached pig stomach, intestines, pork ribs, garlic and white pepper corns. Add enough water to cover the ingredients. Cook at high for 3 hours. 4) Take out the pig stomach and intestines. Cut them into bite-size. 5) Add some dried mushrooms to the soup. 6) Adjust to taste of the soup using salt and sugar. 7) Add back the pig stomach and intestines. S...