It was an extreme gourmet at lunch yesterday when my boss wanted to try out the 'local delights'.
So it was extreme gourmet for her, while some of us get to enjoy what we normal eat.
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First up, we have chicken viscera. There are chicken heart, liver and something else that I coud not name (something crunchy, see bottom on first pic).
Next up, pig's brain and chicken feet boiled in a chinese herbal broth. It was my first time trying pig's brain. It tasted very much like the broth with a tinge of bloody taste. The texture is smooth and soft, like soft curd. It crumbles into a powdery yet homogenous state when put into the mouth. Chicken feet? Thats chicken feet!
There is my favourite, pig's stomach soup. The stomach of the pig is cut into strips and simmered in a white-pepper soup.
Kway Chap is the collective term for this dish. Kway refers to the white fat but flat noodles that we eat with the main course. Chap (pronouced as ch-up) means mixture in chinese dialect and refers to the main course, a mixture of pig innards. The innards include pig's large and small intestines, skin, fatty meat and in some cases, heart and solidified blood (not available these days). The main course is usually accompanied with dried bean curd and bean curd. Everything is broiled in a same black stew that we call Lor (means stew). Taste and texture is fantastic! Taste to believe it.
Other accompanying dishes of kway chap are the pickled vegetables and hard boiled egg.
My boss took everything with a pinch of salt. She liked the pig's brain and stomach. However, I will pass on the brain and hit straight to the pig innards.
Have you tried this extreme gourmet yet?
technorati tags
Singapore food
So it was extreme gourmet for her, while some of us get to enjoy what we normal eat.
Click on Linker Banner to Read more...
First up, we have chicken viscera. There are chicken heart, liver and something else that I coud not name (something crunchy, see bottom on first pic).
Next up, pig's brain and chicken feet boiled in a chinese herbal broth. It was my first time trying pig's brain. It tasted very much like the broth with a tinge of bloody taste. The texture is smooth and soft, like soft curd. It crumbles into a powdery yet homogenous state when put into the mouth. Chicken feet? Thats chicken feet!
There is my favourite, pig's stomach soup. The stomach of the pig is cut into strips and simmered in a white-pepper soup.
Kway Chap is the collective term for this dish. Kway refers to the white fat but flat noodles that we eat with the main course. Chap (pronouced as ch-up) means mixture in chinese dialect and refers to the main course, a mixture of pig innards. The innards include pig's large and small intestines, skin, fatty meat and in some cases, heart and solidified blood (not available these days). The main course is usually accompanied with dried bean curd and bean curd. Everything is broiled in a same black stew that we call Lor (means stew). Taste and texture is fantastic! Taste to believe it.
Other accompanying dishes of kway chap are the pickled vegetables and hard boiled egg.
My boss took everything with a pinch of salt. She liked the pig's brain and stomach. However, I will pass on the brain and hit straight to the pig innards.
Have you tried this extreme gourmet yet?
technorati tags
Singapore food
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