Malaysia
Singapore
Thailand
I’m sure some of you remember when Mr Dominic Neo, owner of Liang Ji (梁記), made headlines when he introduced his humful char kway teow back in 2023. Now, he hopes to make waves again by introducing pig’s blood, presented in 2 ways, at his hawker stall in Chinatown Complex Food Centre.
About 3 weeks ago, there was an announcement that pig’s blood, a restricted item allowed to be sold in Singapore, has finally returned after close to 30 years. Not long after, popular Chinese hotpot chain, Haidilao introduced it as part of its offerings, and even Putien offered free stir-fried pig blood curd to their dine-in customers for 3 days.
Currently, CP Foods is the only approved importer to bring in the pasteurised, ready-to-eat pork blood curd which Mr Dominic uses for his dishes.
As many people eat fried bean sprouts with cockles, he introduces his Fried Bloody Humful Pig (S$15 for small, S$18 for big), which is stir fried with tau geh, pork lard, and Chinese garlic chives (ku chye), then topped with a generous amount of cockles.
Mr Dominic says, “If the cockles are large, I’ll serve around 20 to 25 pieces. However, if the cockles are smaller, then the amount should be over 30. These days, cockles are very pricey to purchase.”
If you aren’t a fan of sea hum, you won’t be left out. You can order the Fried Bloody Pig (S$10) instead, that comes stir fried with the same ingredients without cockles.
Personally, I enjoy duck’s blood whenever I have hotpot in Taiwan. It’s softer, silkier, and has a cleaner taste. Pig’s blood is known to be firmer and possesses a more robust, slightly metallic flavour — similar to pig’s liver. It also contains more iron and protein. So, will you be daring enough to try it?
Canton Steamed Rice: Steamed meat & rice bowls from $4.80 by 67-year-old retiree
