Pig stomach with dong kwai soup

Pig stomach is also called pig maw and we call it Too Tor in Hokkien. For the chinese this soup is a must  during confinement.

When I was a young girl, pig stomach soup was only served during the Chinese New Year reunion dinner usually cooked with sliced carrots and chinese cabbage. I guess the pig stomach was supposed to be a delicacy and therefore is reserved for special occasions. Those days I did not like eating internal organs of any kind and have refrained from eating them. It was only about 5 years ago that I tried the pig stomach and surprising it was not too bad. Nowadays, I will eat a few pieces as I am still not a big fan of internal organs.
















Ingredients



One medium sized pig stomach










Half chicken cut into big chunks









4-5 pieces of dong kwai and 2 handfuls of peppercorns






Cleaning the pig stomach
It is important to clean the pig stomach properly to remove the slime and smell and for it to be tender. Some people use assam paste to clean it but I find that this method makes the stomach tough and fibrous.

Put the pig stomach into a basin. Add 2 big spoonful of salt and rub thoroughly.
Turn it inside out and rub thoroughly


Rinse and put some flour and cooking oil on it


Rub thoroughly and rinse again.


Back to washing with salt again


Rinse and back to washing with the flour and oil.


Repeat the process until the stomach especially the inside is clean and the water is clear

Cooking the soup


Remove all the fat around the stomach and stuff it with 2 handfuls of peppercorns.
Blanch the chicken pieces and add to boiling water.
Put the whole pig stomach into the chicken stock.
Add 4-5 pieces of dong kwai and more peppercorns.
Simmer over low heat for 2-3 hours or until the stomach is tender.


Remove the stomach from the soup. Once it is cool cut it into 2 pieces


Remove the peppercorns and slice the stomach into bite size pieces. It tastes better if you slice it slantwise. Put the sliced stomach back into the soup.



Add 1 – 2 teaspoons Brandy or Dom to the soup just before serving. You can add mee suah to the soup if you do not feel like eating it with rice.





For information about dong kwai please go to label "herbs"

Wai san and pork bone soup

1 fresh wai san cut into big chunks
3 large pieces of pork bones or 1/2 chicken
1 handful of yuk chuk
2 tbsp boxthorn fruit washed and drained
12 red dates
800 ml stock
Salt & pepper











Description: Cool, sweet, neutral; affects the spleen, pancreas, kidneys and lungs

Chinese yam (wai san) is traditionally used as a food and a herb to increase yin energy in the body. Used in conjunction with meat and other herbs aids digestion, it regulates sugar level and control inflammation of the uterus. The dried variety must be soaked for at least 15 minutes before use to remove the powder. It is a relatively mild herb (safe for long-term use).

Used mainly for:
• Diabetes
• Pulmonary tuberculosis
• Chronic diarrhoea
• Premature ejaculation
• Chronic cough and asthma
• Morning sickness during pregnancy
• Vaginal yeast infection
• Anti aging


Blanch pork bones in boiling water to remove the scum.
Put the yuk chuk, dates and boxthorn fruit into the boiling stock.
Add the pork bones and salt.
Bring to the boil and then simmer for 1 hour
Add the wai san and simmer for another 1 hour.
Sprinkle with pepper and serve

Chicken and cordyceps soup

½ chicken cut into pieces
15 boxthorn fruit
10 – 15 red dates
100 gm cordyceps
800 ml stock
Salt to taste





This is a cheap variety of cordyceps that we use for cooking soup.






Description: sweet, warm; affects the lungs and kidneys

Cordyceps sinensis also called the "caterpillar fungus" is highly regarded in China as a tonic for those who are recovering from an illness or an operation, or after giving birth. In these cases, the Cordyceps helps the patient recover their physical power, to improve their appetite, and to protect the body from infection.

Blanch chicken in boiling water with a little oil.
Remove chicken and discard the water
Bring the water to the boil
Add the chicken and salt. Add all the other ingredients and bring to the boil.
Simmer over low heat for 1 -2 hours

Papaya or Breast-milk soup

This soup is said to increase breast milk production and the amount of colostrums which has very high levels of antibodies to protect baby against infection. Use green unripe papaya. You can use chicken, pork or fish to cook the stock.




















1 raw green papaya cut into big chunks









½ chicken cut into large pieces





200 gm smashed ginger
20 smashed black pepper corns
15 boxthorn fruit
10 – 15 red dates
800 ml stock
Salt to taste

Blanch chicken in boiling water.
Remove chicken and discard the water
Place the chicken into clean boiling water
Add the papaya, ginger and peppercorn.
Simmer for about 2 hours.





Threadfin fish cut into big slices can be used instead






Simmer the papaya, ginger and peppercorn for about an hour and then add the fish
Continue boiling until the soup is milky.

Papaya is one of the few fruits that have vitamins A, B, C and E as well as flavonoids and minerals, especially potassium and magnesium. It contains dietary fibre, which is associated with lowering cholesterol and the laxative effects helps to relieve constipation especially for the elderly and very young children. The vitamin C in papaya aids in lowering the absorption of carcinogenic substances like nitrate and nitrites.

Papaya leaves contain protein digesting enzymes such as papain and chymopapain. Papain breaks down connective tissues that come in direct contact with it therefore wrapping meat in papaya leaves will tenderize the meat. Do not treat too long otherwise the meat will become dry and tasteless.




In Indonesia, the leaves are boiled, sliced finely and fried with pounded chilli, garlic and shallots, which when eaten will reduce ‘heatiness’ in the body.





Papaya juice is becoming popular as the natural cure for dengue fever because of its ability to reduce fever and ‘heatiness’ in the body. The recipe is:

Wash 2 pieces of raw papaya leaves, pound and squeeze for the juice. You should get 2tablespoons of juice. Drink the juice once a day until the fever subsides. It is very bitter but it works. Use only the leafy part and not the stem.