Yee Leng & Wing Fei’s 9-course Wedding Dinner @ Jaya Palace

Jaya Palace

I’ve been to their pre-wedding dinner, become a heng tai (brother) at Wing Fei’s Chinese wedding door games, and now it’s the night of the actual dinner at Jaya Palace.

Jaya Palace Restaurant

My better half and I actually went really early coz she had to do registration and I had to help her with the corsages and ang pow collection (sounds more glamorous than it is, I was little more than a glorified bodyguard at a place which didn’t really require it smirk).

Jaya Palace Wedding

Seriously though, I didn’t know there was actually a “money room” at the restaurant where you count ang pows.

Wedding Money

There’s actually a very good reason for this – bigger cities like KL has a larger element of crime, so the point is to tabulate the money quickly and pay immediately so you don’t leave with the cash. There has been robberies in the past so people just settle the bill with the ang pows on the spot. Learn something new every day.

The 9-course dinner at Jaya Palace was quite impressive:

Palace Four Season Combination Platter

Palace Four Season Combination Platter

There’s actually four (4) items in this classic starter despite the five (5) indentations in the platter. It came out with all the bells and whistles which is becoming standard nowadays – the dimming of the lights, the procession of waitresses etc. The sweet and sour pork was nice, as well as the fishballs flanking it. I also liked the fu chuk (beancurd skin) in the middle, but the most popular item was the baby octopus – it was yum!

Double Boiled Soup with Cordyceps Flower, Scallop & Fish Maw

Scallop Fish Maw Soup

I loved the large dried scallop inside. You don’t usually get ones as big as this from retail shops unless you’re willing to pay a hefty price tag. There were also two pieces of fish maw inside, a classic Cantonese double boiled soup with premium non-controversial ingredients. The broth is based on chicken, I was pleased to see it was dark meat from the thigh.

Roast Whole Suckling Pig

Roast Whole Suckling Pig

The best dish of the night! This is a *whole suckling pig*, but you only eat the crackling and a little bit of the meat underneath. The skin of a suckling pig is deep fried to perfection and re-arranged in the general shape of a porcine being on the plate. I picked up a piece with my chopsticks and dipped it into the plum sauce – crispy, crunchy and full of flavour. I wanted to have another but by then it was gone. Seriously, that was how good this was. I did get to eat the face of the pig though (it’s quite delicacy in my hometown, not so much here).

Steamed Estuary Grouper Fish w/ Fungus

Steamed Estuary Grouper

One of my favorite fishes for steaming. I’ll order RM 22 bowls of estuary grouper fish noodles when I’m craving for some. Estuary grouper (loong tan) is a very nice fish for eating – no bones to content with and a thick layer of collagen between the skin and the flesh. Jaya Palace slightly overcooked the fish but it was still a great dish.

Pepper & Salt Fresh Prawn

Pepper Salt Prawns

The obligatory prawns after the fish dish. I didn’t get to eat this as I was walking around taking photos for the groom and although a table-mate saved one for me, I unwittingly changed my plates for the next course (each course comes with new plates) so I didn’t know what it tasted like. I would have liked prawn.

Braised Sea Cucumber with Pork Knuckles & Mushroom

Braised Sea Cucumber

Lovely! People say sea cucumber don’t have a taste of its own, it absorbs the flavour of the gravy. This is partially true, but I know people who can tell where a sea cucumber comes from (Indonesia etc) so there’s gotta be a taste element in there as well. I’m quite partial to sea cucumber and they do it very well at Jaya Palace.

Steamed Glutinous Rice with Chicken & Mushroom

Steamed Glutinous Rice

This is lor mai gai – a rice dish to fill you up if you’re still hungry. It’s individually portioned and tasted pretty good to me although I noticed a lot of people didn’t touch theirs coz they were quite full from the previous dishes. It was also quite late at this point and one table beside us just tapau their food with them.

Special Fancy Pastries

Special Fancy Pastries

These are nostalgia inducing edibles – I remember dessert being a foreign concept in Chinese restaurants back in the day, this was all we had. It’s sweet red bean paste encased in flaky pastry and deep fried for a satisfying and sentimental course. There was also a kuih made with the squiggly green bits you see in cendol.

Sweetened Soya Bean with Gingko & White Fungus

Tong Sui

I liked this one too, probably coz I didn’t eat much during the previous courses. I ended up drinking more than my fair share since most of my table mates have left and it was just the 3 of us at the table. The white fungus works very well in this sweet tong sui style dessert. It’s very Cantonese to have something like this to mark the end of dinner.

Wedding Photo

Congratulations to Yee Leng and Wing Fei on their wedding! We managed to take a photo with them after everyone had left and we had settled everything. :)

Wing Fei & Yee Leng’s Chinese Wedding Door Games from a Heng Tai perspective

Groom Entourage

I was part of Wing Fei’s heng tai entourage for the day. Being a heng tai (the term means brother) involves having the groom’s side get his bride from her parents’ home. There will be ji mui (literally sisters, but more like bridesmaids) blocking the way and presenting challenges.

Cantonese Wedding Games

This is all done in good fun. Chinese wedding door games is a Cantonese tradition and since the groom is Cantonese, it’s as essential a part of the wedding as the tea ceremony.

Pilot

We woke up bright and early and got into costume. The theme is Triumph in the Skies – a Hong Kong drama series and involves us wearing pilot uniforms. Unfortunately, one of my buttons came off and my better half had to sew it on before we left.

Sewing Button

There was also a large roasted pig (which I promptly dubbed the wedding pig) that we had to carry to Yee Leng’s (the bride) house. I thought that was hilarious – we actually ate the pork belly from this very pig during lunch. I think the middle part goes to the bride while the head and tail is taken back to the groom’s family.

Wedding Pig

They even hired a Master of Ceremonies (don’t know what else to call her) for the day. She’s in charge of etiquette and all things wedding related, and we have to defer to her for everything. She’s also a very good singer – we called her tai ka che (big sister).

Tea Ceremony

Here’s the show of respect to the parents of the groom in a tea drinking ceremony. This is done before we all departed for the bride’s place. The bride’s family does not follow in this entourage.

Heng Tai

This is the group of heng tai flanking the groom Wing Fei before we hit the road. There is also one female brother in our group, it’s not usual nowadays to have mixed groups. The bride’s ji mui team also had two male sisters.

Bride House

Here’s us arriving at Yee Leng’s place. The bride’s house has been setup with firecrackers and the ji muis were all waiting for us inside.

Wedding Games

Let the (wedding door) games begin!

Writing On Panties

The first game involved all the heng tai putting on disposable underwear while the groom wrote “I <3 Yee Leng” on our rear-ends.

Disposable Underwear Game

It’s a classic Chinese wedding door game. I’ve seen this one (and variations thereof) many times before, it’s become a bit of a standard.

Wasabi Sandwich

The second game was eating a wasabi laced sandwich. I had two coz I was so hungry and I didn’t mind the spiciness at all. I thought it was a pretty good sandwich, which defeated the purpose of the Chinese wedding door game (it’s meant to be a challenge). smirk

Blindfold Game

I’m glad I didn’t do the third one coz I did the first two. Three guys were blindfolded and a ji mui is assigned to each one and they’re supposed to guess who kissed them.

Kissing Game

Or something like that, I totally lost the plot coz it was so funny. It turns out that there were TWO male ji muis (which we haven’t seen to this point – they were hiding in the house) and they only came out to kiss the heng tais.

Ji Mui

The fourth Chinese wedding door game had us drawing lots. I got one that said “TONGUE” with a drawing of a tongue. That didn’t bode very well.

Wedding Door Games

I also saw armpit, stomach and sifatt (technically asshole but we’ll use buttocks for the sake of propriety).

Sifatt

The person who drew the lot had to put whipped cream on that particular part of their anatomy while another heng tai licked it off.

Chinese Wedding Door Games

Our hero female heng tai did the stomach one…

Whipped Cream

…while one of the heng tais did my tongue. The ji muis made sure there was enough so no contact will be made. Haha. I spat out the remaining whipped cream.

Makeup

The fifth game had the ji muis drawing on our faces with make-up.

Chinese Wedding Games

I was transformed into a very old man.

Balloons

The sixth game had the groom using a cucumber held between his legs to pop (crotch shaped) balloons we held between our thighs. It had to be done within a minute.

Popping Balloons

Me and our only female heng tai.

Female Heng Tai

Some ang pow was also given to forgo the more extreme ones – you can buy a pass if you don’t want to participate in a game but it comes out of the groom’s petty cash.

Wedding Games Penalty

Thus, with the games done, we went into the bride’s house!

Wing Fei Singing

Wing Fei had one last challenge to go through before the door to the bride’s room was opened – he sang a song, and the obstacles were all finally overcome.

Bride Groom

This is the bride and the groom in their room.

Wedding Car

I thought it was very sweet that Wing Fei and Yee Leng has been together for so many years. They’re childhood sweethearts and I believe this is the only relationship they’ve ever been in, and now they’re married.

Wing Fei

Demystification: The bride is called Yee Leng while my better half is called Yee Ling. Wing Fei is the younger brother of my partner. I felt like I had to clarify due to the similarities in the names.

Fei HB

In a lot of ways, I am a “brother” in the truest sense of the term to the groom. Perhaps “future brother-in-law” would be a more appropriate term, since Yee Ling is his older sister. I’m glad Wing Fei gave me the honor of being one of his heng tais. I even wore his personal pilot uniform! I had a lot of fun on that day, not just at the door games but helping out at the wedding with my dear.

Wing Fei Yee Leng

Congratulations to Wing Fei and Yee Leng on their wedding! :)

Ikan Terubok (toli shad/Chinese herring), bitter gourd fritters, otak-otak sausage and other delights @ Eddy’s dinner

Dinner Spread

Eddy is my brother, not by something as accidental as blood, but something much stronger – by choice. He’s always been a solid friend ever since I met him in 2008. He’s usually the one picking me up when I fly back to Sibu and this time was no exception. His wife Jona is a great cook and I went over for dinner the other day.

Fried salted ikan terubok (toli shad)

Terubok Fish

This is ikan terubok (also known as toli shad or Chinese herring). It’s a very popular fish in Sarawak. Toli shad is only available here and there are two varieties – the fresh ones and the dried + salted version. You can see the distinctive pattern here coz the scales are not removed (!!!).

Ikan Terubok

You actually deep fry the entire fish and it comes out very crunchy so you can eat the scales and bones. I thought that was very intriguing – I’ve never had it this way before and wanted to get some for my better half to try. It’s sooooo delicious. You can only get this fish in Kuching though.

Meatball soup

Meatball Soup

I didn’t eat this until after I finished all my rice coz I didn’t grow up with soup so it’s not essential to my diet. I know some cultures like Foochow and Cantonese which accords soup a very important (even essential) place on the dinner table. I found the soup to be very flavorful from the meatballs and the texture of the soft vegetables (from boiling) to be quite heartening.

Stewed pig stomach

Stewed Pig Stomach

This is not for the picky eater but I love it. The hog maw is from Golden Happiness Restaurant. I’ve eaten the same dish before during Chinese New Year and they do it really well. It’s a mixture of organs – pig tail, pig ears, and duck.

Steamed vegetables

Steamed Vegetables

This is the healthiest item for the night. Eddy has two Indonesian maids and he treats them really well. We all eat together during buka puasa (the breaking of fast during the month of Ramadan for them, who are Muslims).

Otak-otak sausage

Otak-Otak Sausage

This is something new for me as well. I was quite hungry when I woke up (fell asleep at his place coz I’ve been working late nights during this trip) and had one of the otak-otak sausages before dinner. It’s very spicy and really tastes like otak-otak, although it’s not made of fish. I’m not sure what kind of protein is inside, let’s just say it’s a lip-smacking package of mystery meat in tube form. smirk

Onion omelet

Onion Omelet

A comfort food that most people has grown up with. It’s large Bombay onions chopped and fried with eggs. The sweetness from the onions make this a very familiar and welcome addition to the meal.

Pan-fried lamb chops

Pan-Fried Lamb Chops

I love lamb chops. My mom used to cook them for us when we she was still alive and all of our family like the taste of lamb. I’m particularly fond of unrendered lamb fat – it’s strong tasting and gamey to a lot of people but these very characteristics are the same reason I love the fatty parts.

Bitter gourd fritters

Bitter Gourd Fritters

Bitter gourd chips! This is thinly sliced bitter gourd that’s been battered and fried. It’s crunchy and slightly bitter – pure awesome! I’ve also never had it this way, that’s why I always like eating at Eddy’s house. Jona always comes out with food that I don’t eat often (or at all) so it’s a pleasure to sample these new dishes.

Group Photo

It was a delightful dinner. I’ve always enjoyed eating at Eddy’s place due to the splendid cooking. I tend to overeat and stuff myself but it’s worth it, coz I hardly ever eat here unless I’m back home. There’s always something interesting on the table and the fare is better than most restaurants out there.

Pig blood curd

pork blood

I was pleased to find pork blood during lunch and I went back again yesterday to get some more of it. There’s good pig blood curd and bad ones and it’s all in the making of this delicacy. There’s a lot of criteria which we go through to pronounce a piece of pig blood curd “good” – texture, taste and mouth-feel.

This one has a firm texture with a hint of iron that tells your brain it’s eating blood and it doesn’t completely dissolve once you chomp down on it. I don’t like excessively mushy pork blood and this one is soft and smooth yet retains a certain firmness – perfect!

I found out that pig blood curd originates from blood rice pudding (a similar preparation to blood pudding/black pudding in the UK) and was initially made with duck! There’s an article in Wikipedia that states that early Chinese villagers turned to chicken as a source of blood due to the high price of duck but it was unable to coagulate so they used pigs instead.

That’s not true as we’ve had awesome chicken blood curd in Thailand – which reminds me, I haven’t blogged about the meal, I was just talking to my better half about the street food stall the other day. smirk

3 uniquely Sibu dishes

I’m back in my hometown, eating delicious food you can really only get here – at least, if you want the authentic stuff! :)

1. Char Kueh Tiaw Omelet

CKT omelet

Yeah, that’s what I’m calling it! It has been around for over 40 years (no kidding) and this particular way of cooking it is a Sibu institution. I first ate it as a kid in Kwok Ching Coffee Shop (now defunct) and this is the son carrying on the legacy, cooking it the exact same way.

How do you get char kueh tiaw into an omelet? The CKT is cooked first and even though it’s a simple dish – spring onion and bean sprouts are the only ingredients – it tastes superb in its simplicity.

kueh tiaw omelet

The CKT is dropped on a cracked egg on a hot wok, flipped and served. This technique has been copied by many other cooks in Sibu but there is only one heir of the original and he does it best! This stall is located at Aloha Cafe and it’s only RM 3.30.

2. Twice Cooked Tapah Fish Noodles

foochow fish noodles

There are RM 35 bowls of this stuff out there. I had that with my better half when we came back last time at Min Kwong. I can’t justify eating that all the time so this is an equally good (if not better) version from Y2K Cafe. It’s RM 12 and is cooked in the traditional Foochow style – the noodles are first *fried* before being *stewed* in a hearty soup.

tapah fish

That means you get both the Maillard reaction and caramelization on the noodles from frying in the fiery hot wok, making it taste wonderful, before it’s softened in the rich seafood broth. Infinitely satisfying, and a local classic. You can drink the wonderfully tasty soup after you’ve finished your noodles too – it’s full of flavor!

3. Kampua Mee with Pork Tripe and Pig Liver Soup

kampua noodles

Yup, this is our famous kampua noodles. I always like to add a bowl of pig liver soup to my order (RM 4) coz it makes the noodles taste even better with that rich, mineral-y taste that liver has. I also like pork tripe soup (RM 5) coz of the chewy texture and the acidic dipping sauce it comes in.

pork liver soup

It’s a perfect side dish(es) for kampua noodles – the offal works very well with the slices of BBQ pork in the noodle dish and I always love drinking the soup after I’m done – alternating between the clear pork tripe soup and the dark iron-y pig liver soup with tendrils of liver. It’s always the *first* thing I eat when I come back and this one was at Yum Yum Cafe.

Pork skin noodles – making noodles out of pig skin

uncooked pig noodles

This is not your usual noodle dish. The noodles are made of pig skin. It’s not pork noodles – it’s pig skin noodles! The noodle is not the carbohydrate in this dish – it’s the protein! I first came across this in an episode of Andrew Zimmern’s Bizarre Foods America. I did a quick search for the restaurant that serves this and came across a blog post that describes exactly how to make pig noodles out of pig skin.

making pig noodles

I had to source for the pig skin – most butchers don’t sell pig skin. It’s either discarded or meant to be sold with the cut of meat. However, I went to Sanbanto – an organic farm-to-table butcher cum restaurant and made my unusual request.

pig skin softening

The clerk was puzzled for a second while processing what I really wanted and took a bag from under the counter. She gave it to me free of charge. I wonder why it was bagged like that in the first place but it didn’t register right then coz I got into a conversation of what I wanted to do with the pig skin – to make noodles!

pork belly skin

The pig skin I got is from the belly (as can be seen from the teats) and I tried slicing it but the skin proved to be way too tough for any of my knives so I decided to wait until I’ve finished it. I wanted to make pig skin noodle ramen like the post I read in From Belly to Bacon – but with a different twist. I’ll do a two animal broth!

chicken carcass pork bone

You will need:

  • Pig skin (find sheets so it’s easier to cut strips of noodles)
  • Pork bone for soup
  • Chicken carcass
  • Edible flowers

chicken pork stock

I used a chicken carcass and a large pig bone for soups in my cooker. There are ramen places like Santouka Ramen that’s famous for their chicken broth and other Japanese ones who use the traditional pork broth. I wanted a combination of both.

pig skin sheets

The rice cooker was filled up to 1.8 litres of water, after the displacement made by the chicken carcass and pig bone. I also threw in the pig skin so it’ll be easier to cut once it’s tender and cooked.

making pig skin noodles

I took:

  • 14 hours
  • 4 litres of water
  • 4 refills

stirring stock

to boil the ramen stock. It was an overnight event with alarms set to refill the cooker.

boiling stock

However, I made a *very big mistake* – I left the pig skin in too long. I should have taken it out at the 2 hour point and cut strips out of it. I left it in for the entire 14 hour duration and it was a soggy mess when I attempted to slice it into strips of noodles.

pig-skin

It was quite a feat since everything in the cooker was pulverized and reduced into a very yummy and gelatinous goo. I did manage to slice it and poured the broth (it’s way thicker than what you’ll associate with this word) over it for a bowl of ramen.

refill broth

This is my first attempt. I would like to do two things differently next time:

  1. Take the pig skin out after 3 minutes of boiling to cut into strips of pig noodles
  2. Freeze and strain the gelatinous broth through muslin cloth to create consomme – a very clear broth – to highlight the pig noodles better

reduced broth

The end result after 14 hours of boiling – very hearty and thick semi-liquid with a consistency more like lard than water. We both liked a small bowl but eating more than that would be quite a challenge due to the heavy stock.

slicing pig skin

This is quite soggy but ideally the pig skin should just be soft enough to slice though…

sliced pig noodles

…and retain a very al dente texture!

pig noodles carb

My better half managed to eat her bowl though. I did hers with some rice vermicelli to provide some carbohydrates – the pig skin noodle is the protein in this dish!

pig skin noodle ramen

The stock is simply poured out after layering the pig skin noodles in a bowl. I also did some decorating with edible flowers – not just for aesthetics but to provide a refreshing crunch and a (semi) balanced meal. smirk

pig skin noodles

Mine was a pure pork skin noodle made out of pig skin ramen with broth from the chicken and swine stock. It was a fun and interesting cooking experiment that I’ll like to try again with consomme and a quail egg! :)

Chicharon (deep fried pork rinds) in Philippines

pork chicharon

Chicharon is pork crackling or deep fried pork rinds in Tagalog. I got this pack in Manila for 30 Philippine pesos (about RM 2). This is sold as a snack in ’90s style popcorn packaging. Well, at least popcorn was packaged that way in my hometown of Sibu at that time and sold in bakeries (!!!).

The price for chicharon can range from 10 PHP to either side, depending on the brand. Also, the price can change from vendor to vendor for the same thing depending on how much they reckon they can rip you off for. The different brands mostly looks the same, with the manufacturer slipping in a small paper insert to differentiate their products.

chicharon

This one is called Angelo Special Pork Chicharon and comes with a smiling pig, very much oblivious to what he’s about to become by the looks of it. smirk

You can see that it’s slightly wet – the street vendors in Manila will offer to open and douse the packet of chicharon generously with vinegar from a dodgy recycled bottle with a hole at the top. It’s apparently the local way to eat it. I found it quite nice but there’s only so much pork crackling you can eat before you get sick of it.

7fresh

7-Eleven in the Philippines also sells a microwavable chicharon under their 7Fresh store brand. The price is heavily inflated but you can actually bring it back home – I brought back 2 packs, one for my family and one for a friend of mine. I think some people actually do eat it like popcorn!

The fresh ones packaged like the one I had in Manila doesn’t keep too long though – it’ll start to become stale after a couple of hours. You can usually find it where they sell balut. It’s quite tasty though but very, very oily, so if you don’t adore pork, this is probably not for you. :)

Santouka Hokkaido Ramen @ Tokyo Street Pavilion

santouka ramen pavilion

I headed down to Santouka Hokkaido Ramen in Tokyo Street at Pavilion a couple of days ago to check out their acclaimed premium pork cheek and ramen goodness.

santouka ramen

Santouka Ramen is an actual franchise from Hokkaido in Japan and I heard a lot of interesting anecdotes about it from Julian and Inggrid.

roasted premium pork cheek

Roasted Premium Pork Cheek (RM 17)
This came heated in a ceramic mesh. Santouka Ramen also has the same treatment for char siu but I found the pork cheek to be slightly better. It still maintains its juiciness despite the thin slices and the tender pork cheek comes encrusted in charcoal goodness.

santouka roasted pork cheek

Next up came the parade of the different ramen they have:

shio ramen

Shio Ramen
This is translated as “salt” although it is best described as the original taste of the pork infused ramen base. It’s my favorite, hands down. It comes with a small ume (plum) on top.

santouka gyoza
An side order of gyoza to go with your ramen.

Shoyu Ramen
This is the soy sauce version, which tastes pretty good if you like a bit of saltiness to your ramen. I still prefer the shio though.

Miso Ramen
Yup, you know what this is…it’s just like what you’ll expect – ramen in miso (fermented soybean) soup.

kara miso ramen

Kara-Miso Ramen
This adds a twist by adding a bit of spice into the miso soup. It’s quite interesting but can be overwhelming to the palate if you’re looking for more subdued ramen bases.

Each of the ramen bowls comes with char siew and a sprinkling of sesame seeds – the number of slices and amount of noodles differ according to the size you’re ordering. The prices are RM 22.50 (Small), RM 25 (Regular) and RM 29 (Large) except for Kara-Miso Ramen which runs slightly higher (add RM 2).

premium pork cheek ramen

I highly recommend you order Santouka Ramen’s specialty – Tokusen Toriniku Ramen. That’s Premium Pork Cheek Ramen and they only have a limited quantity per day since you can only harvest about 200 to 300 grams of pork cheek per pig.

premium pork cheek

The Premium Pork Cheek Ramen (RM 36 for Regular) comes with a side of tender and decadently fatty pork cheeks slices. It’s different from the roasted premium pork cheeks and I found that I enjoyed this one more. The pork cheek slices goes well with the ramen and absorbs the flavors of the ramen base perfectly.

komi tamago

Don’t forget an order of their famous Komi Tamago (Flavored Boiled Egg – RM 2). This decadent slice of heaven is a boiled egg that has a semi-runny yolk. The flavor and texture is orgasmic and you have to order at least one or two to go with your ramen. Guaranteed satisfaction for all egg fans.

santouka us

Thanks for the lunch! I will definitely be going back for the melt-in-your-mouth pork cheek, shio ramen and komi tamago (the breakfast of champions).

Interesting facts:

  • The broth gets tested every single day coz the amount of fat per pig is different
  • The ramen at Santouka Ramen is “al dente” coz that’s the way it’s supposed to be in Japan
  • The komi tamago had more than 50% wastage when they first started making it
  • Santouka Ramen actually had the owner and chef from Japan come over to ensure quality control
  • The chopsticks are even tested to make sure it doesn’t have a smell and grips the ramen properly
  • Each bowl of ramen is prepared individually
  • The char siew meat must face you when they serve the ramen
  • It started 23 years ago and Santouka Ramen has the same bowls and pretty much tastes the same all over the world

tori karaage
Tori Karaage – some good ol’ fried chicken as the appetizer.

Santouka Ramen
Tokyo Street, Pavilion KL
Lot 6.24.03, Level 6, Pavilion,
168 Jalan Bukit Bintang,
55100 Kuala Lumpur,
Malaysia.
Tel: +603 2143 8878

santouka food

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suchan
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Stewed pig’s tongue

cooking pig tongue

I figured a pig’s tongue would be rather long, considering the size of the greedy animal, but I was still surprised by the sheer length of it. It prompted me to do the Gene Simmons pose – reckon this pig’s tongue beats his anytime. ;)

pigs tongue

Well, since pig’s tongue is considered offal – it’s pretty cheap. I got it for RM 3.90 for the entire muscle. Tongue used to be a common food in England but they use ox tongue instead of our porcine friend. I don’t know how to cook it, but I figured I might as well give it a shot and see how it turns out.

slicing pig tongue

I have worked with pig’s heart (both sliced in soup and with the entire organ in pasta), pig’s tail and even pig’s ears (which is quite delicious but missing from my archives due to a catastrophic category mishap). I’m not quite sure what to do with pig’s tongue but that’s never stopped me before. Heh!

pig tongue

I settled on slicing up the muscle into bite sized pieces after it has been defrosted. Give it a tongue lashing. Discipline it with your knife! It’s all muscle so I decided to marinate it first before stewing it.

pigs tongue muscle

You will need:

  • Pig’s tongue
  • A sharp knife (seriously)
  • Soy sauce (dark and light)
  • McCormick’s Season-All Salt
  • McCormick’s Italian Herbs
  • Ground black pepper (coarse)

pig tongue marinated

I mixed everything into the sliced pig’s tongue and gently massaged the condiments into it. I don’t know if it makes a difference, I just felt like doing it. This is left for about 2 hours before the cooking process started.

frying pigs tongue

Stewing pig’s tongue is easy – you just need to dump the marinated muscle into a pan and cook it slowly on low heat. Whenever you see the gravy evaporating, just add more soy sauce. I left it for about an hour, turning it over once in a while. You can still see the papillae and taste buds of the pig on the tongue! Amazing!

stewed pigs tongue

The finished dish tasted rather good to be honest. It’s not as tender as I’ll like it to be, but I reckon that can be remedied by smashing it with a hammer (or using meat tenderizer). It has a nice texture to it – it’s yielding, but firm. The chewy stewed pig’s tongue goes very well with steamed rice.

…and besides, there’s just something about introducing another animal’s tongue to your own that’s very appealing in itself. :)

Bak kut teh fortified with pig’s heart

Bah Kut Teh Recipe #3: Bak kut teh soup with pig’s heart

pig heart

A proper bak kut teh dish MUST have pork in it. It doesn’t matter what cut of pork (or offal) but the oink must be in the soup at some point.

pigs heart

This is the third and final installment of a three-step cooking process with my bak kut teh recipe. The first one is Chik kut teh with oily chicken rice and the second is the simple Bak kut teh ramen with drumstick and egg.

pig heart blood

Here comes the final dish of the series (sorry for the delay) where the bak kut teh soup has been stewed through all those two recipes, absorbing all the tastes and flavors in the process. The soup is delicious. It’s orgasmic. It just needs:

pig heart vein

A bleeding heart! *cue “We have a bleeder!”

pig heart prep

Well, a pig’s heart anyway. These things are pretty cheap, you can get a whole pig’s heart for about RM 4. I’ve cooked with pig’s heart before and can attest to the taste and texture of this wonderful organ in the portfolio of porcine delights.

pig heart slices

Start by slicing the pig heart into manageable pieces…

bkt pig heart

…before dumping it into the soup. There’s a lot of clotted blood inside the poor pink animal’s heart and you might want to remove that or just cook it as clotted blood. It really doesn’t make much of a difference as long as you wash it first. :)

bak kut teh pig heart

Let the pig’s heart simmer for about 30 minutes and you’ll end your bak kut teh adventures on a high note. The broth is hearty and the pig’s heart is chewy and absorbs all the flavors, producing a delectable slice of <3.

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