Pig's organ soup
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| Type | Soup |
|---|---|
| Place of origin | Malaysia, Singapore |
| Main ingredients | Pig offal (liver, heart, intestines, stomach, tongue, blood cubes, pork meat), vegetables, Chinese lettuce, onion leaves, pepper |
Pig's organ soup (simplified Chinese: 猪杂汤; traditional Chinese: 豬雜湯; pinyin: zhū zá tāng; Pe̍h-ōe-jī: ti-cha̍p-thng, tu-cha̍p-thng) or chheng-thng (清湯), is a Malaysian and Singaporean soup that is made from pork offal. The dish is a clear soup, served with other optional side dishes as well as rice.
Content and variations
The broth is boiled from a mix of offal including liver, heart, intestines, stomach, tongue, pig blood curd, as well as pork meat slices, strips of salted vegetables, celtuce and a sprinkle of chopped onion leaves and pepper.[1]
Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a special chili sauce or soy sauce with chopped hot chili.
See also
References
- ^ GoodFood.SG (BETA). "Pig Organ Soup in Singapore Food Guide & Restaurant Directory :: GoodFood.SG (BETA)". GoodFood.SG. Archived from the original on 2012-08-22. Retrieved 2013-03-01.
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