Text 3065, 83 rader
Skriven 2013-07-31 10:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: whop 954
================
 ->  RH> Transubratiation?
 -> No religion.
 RH> That was the sound of the joke flying straight over your head.
 RH> Or not, if that was a meta-joke.

At least you recognized that as a possibility.

 -> Probably not necessary, given my experience with
 -> stomachs, intestines, and other initially tough muscles.
 RH> It depends on the organ meat, and of course on the cook.

More length of cooking than either. Competency in the
kitchen has many components, chief among which may well
be patience.

Pig's Stomach Soup
categories: Singapore, Cantonese, offal, poultry
servings: 8 to 12

1 kampung chicken - sub free range or organic
1 pig stomach 
5 in ginger, skinned, smashed
15 g white pepper, cracked
2 qt water
sea salt to taste
h - to prepare the stomach
salt
tapioca flour
Coca-Cola

Prepare a bowl of salt and a bowl of tapioca flour.
You will need alot of this. Apply a handful of salt on
the stomach surface, turn the stomach inside out, and
apply another handful of salt. Give it a good rub. Like
washing a piece of cloth using hand. Then, add tapioca
flour on both inside and outside the stomach. Give it a
good rub. Don't be gentle. Rinse with running water. By
now, you should get rid some of the slimy and greasy
residue. Use knife to scrape the stomach as and when,
so as to scrape away the fats and other impurities on
the lining. Rinse with running water. Repeat a few times.
Smell the stomach. When the "pig farm" smell is gone, you
are there. Then, I used Coca-Cola to rinse the stomach.
Then, rinse away the Coca-Cola with running water. Coca-
Cola could get rid of the smell totally. However, this
step is optional. Boil the stomach in a boiling water for
5 min. The boil will set its shape. And you're done.

Rinse chicken. Rinse and crack white pepper. Skin ginger
and mash.

Pig's stomach, white pepper and ginger in a pot. Add
water. Bring to a boil. Reduce to medium low heat, simmer
30 min. Add chicken, turn heat higher and bring to a boil,
and then reduce to medium low heat, simmer 2 hr. I used
slow cooker, so I leave it there for 3 hr. Discard the
scums that float on top.

Dish up the stomach, leave it cool a bit if you can't
handle the stomach while it's hot. Chop them into pieces
(like... maybe about 2cm x 5cm? It depend's on how big
chunk you want it to be). Put the chunked stomach back to
the soup. Before serving, remember to salt your soup.

Saw the soup base? It should looks clear, still slight
cloudy, but not murky. But it doesn't mean that this soup
base is watery and plain. The broth is really thick and
peppery. This is the soup base color you should get if
you did put in effort to really clean the stomach.
Some shop-bought pig's stomach soup looks murky color
due to the slimy impurities, due to the half-cleaned
stomach and whatever. I don't wanna describe further.
Now you know the difference between shop-bought and
the home-cooked one.

For those who never taste pig's stomach before, this
offal has a nice meaty sweet pork taste and pleasant
chewy texture. The broth is thick, sweet and peppery.

annieliciousfood.blogspot.com/2012/07/pigs-stomach-soup.html
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)