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Thursday, July 9, 2015

EZCR #15 - PIG HEART WITH DONG QUAI SOUP

This soup for those who DARE eat innards. If you are then you may continue to read on otherwise just skip this article. I do enjoy eating organ meats [like pig tripes and heart] but not that often. So once in a blue moon is alright to devour it.
Was told that it has the least fat and cholesterol compared to other organ meats.  Visit this website for more information and understanding of pig's organ meats.   Below is an excerpt about pig heart health benefits.
"Heart Health Benefits
Heart provides high-quality protein and less fat and cholesterol than other organ meats.
The heart is a very concentrated source of CoQ10. Coenzyme Q10 (CoQ10) is necessary for the basic functioning of cells, as well as optimizing the heart’s rhythm. CoQ10 levels are reported to decrease with age and to be lower in some patients with some chronic diseases such as heart conditions, muscular dystrophies, Parkinson’s disease, cancer, diabetes, and HIV / AIDS.
The heart also contains twice as much collagen and elastin than regular meat, which is good for the skin and connective tissue, and actually helps prevent wrinkling and aging.
Heart is high in vitamin B12, iron, and potassium, in addition, also contains Selenium, Phosphorus & Zinc, along with essential amino acids that help build muscle, store energy and boost stamina and endurance."
The soup is herbally, clear and tasty. For better taste you can even add a handful of fresh clams to cook just before serving.
Ingredients
1 pig heart
3-4 dried mushrooms – soaked and cut thick slices or halved
3-4 pieces dong quai
A few slices of ginger
1 tbsp wolfberries [goji]
600 ml water
1 tbsp cooking wine
Salt to taste

  1. Thoroughly clean the pig’s heart, trim off the fats and removed all the blood clots inside it.
  2. Blanch in boiling water and rinsed under running water until clean.
  3. Place all the ingredients in a soup pot, bring to boil then lower heat to simmer for about 40 minutes until pig’s heart is tender.
  4. Season with some salt to taste.
  5. To serve, dish up the pig’s heart, sliced and place in a soup bowl. Top up with boiling soup and remaining ingredients. Serve hot.

6 comments:

Aunty Young(安迪漾) said...

Hi Kim,
I never eat organ meat before,even during my confinement period. But surprisingly I finished read your article and now I know how to cook pig's heart.
Thank you very much for your clear introduction with those helpful picture too.

Elaine said...

Hi, I can remember my late mother used to double-boil the heart with some sort of red powder (not sure what it was called)!

Phong Hong said...

Kimmy, I love eating innards like tripe and liver! But so far I have not eaten pig heart, only chicken heart hah..hah... By the way, do you have a recipe for "too thor thng"?

Kimmy said...

Hi Aunty Young, of all the pigs innards, I like the heart part cos' it is a 'cleaner' organ, has a bite. Cook the right way, it is nice.

Kimmy said...

Hi Elaine, yes, my granny and mum used to cook pig heart's with the red powder long time ago. Right now, I can't remember what's the name. We have stopped using that ingredient cos' the younger generation in the house does not like it. It is available at the medical hall.

Kimmy said...

Hi Phong Hong, you have to try pig's heart cos' chicken heart is too small, hehehe! I only cook Too Thor Th'ng at my MIL's place on festive occasions and the ingredients varies every time according to her preference. That's why I didn't post it here. She prefers to cook the soup using chicken but I like using pork cos' the soup is clearer and not that oily. Perhaps, I should cook this dish at home using tried/tested recipe and share it with you.

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