- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
1 hours
Prep: 10 minutes
Cook: 50 minutes
116 calories per serving view nutrition facts
6 servings
suggest servings
Be the first to add a photo of this recipe!
| 1 | each | pork intestine | |
| 5 | ounces | duck blood curd | |
| 1 | each | cabbage | sour |
| 2 | each | red chili peppers | |
| 1 | each | garlic clove | |
| 3 | tablespoons | vegetable oil | |
| 3 | each | ginger slices | |
| 5 | slices | garlic | |
| 1 | tablespoon | chili nam yuey | |
| 1 | teaspoon | peppercorns | |
| 1 | teaspoon | salt | |
| 1/2 | cup | soup stock | |
| 1 | tablespoon | cornstarch | mix with water to form a paste |
| 2 | teaspoons | sesame oil |
Rinse the pork intestine.
Rub with salt to clean.
Rinse again.
Cut duck blood curd and sour cabbage into 1 inch cubes.
Section the chilies and the garlic cloves.
Cook the intestine in boiling water for a while.
Cut into 1 inch 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 chilies, peppercorns, salt, sugar, and soup stock.
Bring to a boil.
Add cornstarch paste.
Pour it into the small pot.
Add garlic cloves and simmer for 40 minutes.
Serve over the Wu-Ching burner.
Drip some sesame oil on top before eating.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 421mg | 18% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 4.0g | 16% |
| Sugars 5.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 3% | Vitamin C | 93% | |
| Calcium | 6% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Our story opens at a restaurant called the Café de Paris in Monte Carlo in the year 1895. Prince Edward of Wales, son of Queen Victoria and future king of England, was a regular patron. One day he and a party of other gentlemen and the ...
Excellent!
Find more recipes on www.thenibble.com.
