Pig's organ soup
 | |
| Type | Soup |
|---|---|
| Place of origin | Malaysia, Singapore |
| Main ingredients | Pig offal (liver, heart, intestines, kidney, stomach, tongue, lungs, blood cubes, pork meat), vegetables, pork bones, meatballs, Chinese lettuce, Chinese parsley onion leaves, white 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, kidney, stomach, tongue, lungs, pig blood curd, as well as pork meat slices, strips of salted vegetables, meatballs, minced garlic, pork bones, celtuce, Chinese parsley and a sprinkle of chopped onion leaves and white 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.
| Articles | |
|---|---|
| Dishes | |
| Snacks and desserts | |
| Drinks | |
 | This soup-related article is a stub. You can help Wikipedia by expanding it. |
 | This Malaysian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Singaporean cuisine-related article is a stub. You can help Wikipedia by expanding it. |