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Add a photoServings: 6
Ingredients
- 1 x Pork Intestine
- 5 ounce Duck Blood Curd
- 1 x Sour Cabbage
- 2 x Red Chilies
- 1 x Garlic Clove
- 3 Tbsp. Oil
- 3 x Ginger Slices
- 5 x Garlic Slices
- 1 Tbsp. Chili Nam Yuey
- 1 tsp Peppercorns
- 1 tsp Salt
- 1/2 c. Soup Stock
- 1 Tbsp. Cornstarch Paste
- 2 tsp Sesame Oil
Directions
- Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck blood curd and sour cabbage into 1" cubes. Section the chilies and the garlic cloves.
- Cook the intestine in boiling water for a while. Cut into 1" long sections. Put it in a small pot with duck blood curd and sour cabbage.
- Heat oil in a wok. Stir-fry ginger, garlic, and Chili Nam Yuey. Add in chilies, peppercorns, salt, sugar, and soup stock. Bring to a boil. Add in cornstarch paste. Pour it into the small pot. Add in garlic cloves and simmer for 40 min. Serve over the Wu-Ching burner.
- Drip some sesame oil on top before eating. Serve 4 as a main dish and 6 as an appetizer. Can be served with a crusty French baguette and a salad or possibly served with broad noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 75 | 65% |
| Total Fat 8.49g | 11% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 450mg | 19% |
| Potassium 299mg | 9% |
| Total Carbs 9.57g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.59g | 3% |
| Protein 2.39g | 4% |
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