Some Spicy Soup To “Heat Up” Your Stomach– Chinese Hog Maw Soup



Eating pig maw, hog maw or some called it pig stomach, is a love hate relationship. Some people will like pig offal whereas some will strongly rejected the consumption of it. I am not as adventurous as my wife and I only eat a few types of pig offal, among which, is pig’s maw and pig liver. Other than these two offal, psychologically I can’t convince myself to having the others.


I have eaten pig’s maw since a very young age prepared by my late mother. There were not much changes throughout these years in the way we cooked and we usually prepared it with white peppercorns. It is quite a spicy soup and will heat up your body making your body sweat in the hot weather like in Malaysia and Singapore. 

My late mum usually prepared this once in a while when she is able to find some good quality pig maws from the market. At her time, a lot of works need to be done. The uncooked maw will have to be washed thoroughly. She will turned the pig maw inside out, cut off any impurities, washed it with lots of corn flours or tapioca flours, put it in the hot wok without any oil, pan fried the maw until all the dirty, slimy layers in the maw stuck to the hot wok. She then took it out, washed it again with vinegar or lime before she cut it into small pieces and started the soup preparation.


That is quite a lot of work involved. Apparently, the supermarkets in Singapore knew that foodies hate doing all this tedious works, they started to sell the semi cooked pig maw in package form. This will save a lot of works associated to the preparation of the pig maw soup. However, minimal works still needs to be done to ensure pig maw is “cleaned” as per individual likings.


Since young, the house recipe for pig maw is only one, pig maw cooked in white peppercorns soup. Chinese believed that whatever offal of an animal that one eats, it will be nutritious to that part of his/her body! Meaning, if you are eating pig maws, it will beneficial to your stomach. Whether or not this is true is definitely up to reader’s own judgements and believes.

White pepper is added because Chinese believed white pepper can chase away the “winds” and heats up your body. This is especially beneficial to ladies who are having mensuration or after giving birth. Therefore, pig maw cooked with white pepper is commonly served in confinement meals for ladies after giving birth. However, its popularity have also expanded to include male members in the family…


Yesterday I am doing my marketing and I saw some rather nice semi-cooked pig maw at a reasonable price, I bought and I prepared the soup yesterday. This was the kids friendly version, meaning, it was not overly peppery spicy and certain ingredients that kids loved were added. It was cooked using pressure cooker instead of the traditional slow cooker or “double boiled” method before the slow cooker were introduced. Preparation of the dish requires the most 2 hours from (preparation to serving in the table).



Serve 3-4 adults


  • 1 package of ready semi-cooked pig maw (about 500 grams)

  • 250 grams of lean meat or pork ribs (if preferred, chicken legs can be substituted)

  • 3 tablespoons of white peppercorns (lightly crushed)

  • 1 tin of canned mushrooms

  • Some green vegetables like lettuces.

  • Pinches of salt to taste

  • 6 cups of water




  • Slice off any impurities or fats and cut into your desired size. Clean the maw in plain water.

  • Use a pestle and mortar to lightly crunch the pepper corn and put it in a soup disposal bag.


  • Put the cut pig maw, crushed pepper corns and meat in the pressure cooker. Add the water and pressure cook the maw by selecting the soup function or meat functions (if any).

  • After the cycle completed, release the steam (HOT AND BE CAREFUL) and add in cut mushrooms, salt to taste and cooked for another 10 minutes.


  • Just before serving, has  a big serving bowl ready. Take out the big piece of meat and use fork to pull the meat apart. Put the pulled meat on the serving bowl.  Scoop out all the mushrooms and pig maw and placed on top of the meat. Set aside for latter assembly.


  • In another smaller pot, transfer the soup from the pressure cooker. Heat it until it is boiling hot and blanch the lettuce using the hot soup. Transfer the blanched lettuce into another serving bowl, put some hot soups on both bowls.  Best served hot with rice.

Note that this heating step is OPTIONAL if you are having the soup immediately after it is cooked. You can blanch the vegetables in the pressure cooker directly if the soup is still hot. I am doing this because my soup was ready one hour before my meals were served.



This is another cut short method of preparing the traditional cuisines due to the availability of the new kitchen equipment. I have toned down the spiciness by using less peppercorns. The addition of a piece of meat will help to sweeten the meat broth or soup. Additions of mushrooms will make the soup appeal to my kids and having some greens with this meat soup will tone down the greasiness of the soup.


Hope you like the post today. Cheers and have a nice day.


 For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s Facebook Page.

Re-Creating My Homesick Snack–Citrus Zested Kite Mooncake (风吹饼,风筝饼, 烘吹饼)


UPDATED POST – on 14 August 2014

Last year, I have prepared this mooncake but I cut it in square shape and I have put sesame seeds in the crust. It doesn’t look that authentic and this year, I have decided to prepare again in the traditional shape which is round and without any sesame seeds. The recipe is in the post proper itself.


This is how it was being packaged and sold in Kuching Teochew Cake House. Picture courtesy from Mr. Tan Sia Hong who take the trouble and go around taking picture for me.





I am a rather sentimental person. I am always homesick of the snacks that I have eaten when I was young.I have a detailed post on the unique Sarawak Butter Buns (砂朥越牛油面包) ( and a fusion of famous Sarawak Tomato Noodles with West Malaysia Yee Min on (茄汁伊面)(。


Mid-autumn festival is approaching and I am now homesick of this special pancake (and some dialects group) treat it as moon cake. I am not really fancy about current type snow skin moon cake or the traditional Cantonese moon cake but I have the inclination to like the Teochew style of moon cakes with the flaky skins. I never fancy lotus paste (should be the most expensive) filling and I usually opt for the white mung bean filling (白豆沙)。But this just suddenly came across my mind that it is another type of moon cake that I missed.



This special pancake can be found in East Malaysia rather easily. I have to be very frankly I do not know how to translate this traditional Chinese delicacy. Literally, it was translated as the Kite Pancake. The origins have yet to be traced but I seriously believed that it is a type of Zhaoan or Teochew sweets. This is because I can get it in Singapore during moon cake festivals from the famous Teochew cake house called “Yang Hua Teochew Cake House) (荣华饼家).

Apparently, there are not many bloggers who blog about this special sweets and in fact you will have a hard time to search for a recipe on the net. I managed to get a recipe from HERE and immediately I just bookmarked it and today, I have recreated it but modified to include sesame seeds. This blogger is also from the State of Sarawak, Malaysia.


As I did not manage to get Maltose (麦芽糖), I have substituted with home made golden syrup . Overall, the results are satisfactory especially for those who craved for this snacks. As there are very limited or only one recipe available, I have difficulty to compare between recipes but overall, I will think that it is 90% resemble those who sold in Kuching market and definitely something that I would do in the near future.

I have purposely do it a rectangular shape because it is easier for me to cut for serving.

The snack shall be a bit crunchy on the crust and the inside a bit chewy and sticky full of citrus flavours.I missed this pancake.   It goes well with a cup of hot tea or coffee.


The preparation of the pancake will involve:

Part A – “Crystalizing” the Sugar

Part B – Preparing the Skins

Part C – Preparing the Fillings

Part D – Wrapping, Rolling and Pan Frying




What is required

  • 300 gram of castor sugar

  • 50 gram of water

Steps of preparation

  • Have a sauce pan, add water and sugar.

  • Heat the sugar and water over “MEDIUM HEAT” and constantly stir it until it melts.

  • Let it boil until it re-crystalized.

Special notes required

  • Please avoid using non stick pan as I have a hard time to get it crystallized.

  • If you use high heat, instead of re-crystalizing, your sugar will become caramelized and you will have a hard time to “break” the sugar.




What is required

  • 300 grams of plain flour

  • 100 grams of vegetable shortening

  • 100 grams of hot water

  • 1 big tablespoons of icing sugar

  • 1 big tablespoons of maltose/golden syrup

Steps of preparation

  • In a big mixing bowl, add vegetable shortening, plain flour, golden syrup/maltose, icing sugar and hot water.
  • Slightly mix using a tablespoon. Knead until it form a soft dough. Set aside of later use.



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What is required

  • 1 big table spoon of orange zests or dried Chinese Oranges (桔饼)

  • 20-30 grams of candied winter melon (冬瓜条) – diced in very small pieces (optional)

  • 75 grams of cooked glutinous rice powder (糕粉)

  • 150 grams of plain flour (普通面粉)

  • 300 grams of crystalized sugar (as from PART A)

  • 100 grams of sesame seeds (optional)

  • 1 big tablespoons of golden syrup or maltose (maltose preferred)


  • In a bowl, put golden syrups/maltose together with crystalized sugar. Add 50 grams of water and let it slightly dissolve.

  • In a big mixing bowl, add plain flour, cooked glutinous rice flours, orange zests.

  • Make a hole in the centre of the flour mixture, pour the liquid mixture and knead until smooth.




  • Divide the dough and the fillings into 4 equal portions.

  • Slightly flatten the rough dough and wrapped the fillings with the dough.

  • Use a roller pin to roll it in a round shape with a height of about 5mm thick.

  • Sprinkles additional sesame seeds on both side and pan fry using the lowest heat until the dough is cooked and turned golden brown in colour.


  • For servings, cut into your desired shapes and sizes.



I have tried to re-create pancake based on the only recipe that I have. I have decided to post in the blog as I want to introduce this to my international readers.  Do give it a try and see if it suit your taste bud.



Hope you like the post today and cheers.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


What I cooked today (家常便饭系列)- 5-6-2013


On 5 June 2013

White rice served with:

5-Jun Ladies Finger fried with Small Shrimps 小虾羊角豆
5-Jun Mapo Tofu 麻婆豆腐
5-Jun Bok Choy Pork Rib Soup 大白菜排骨汤
5-Jun Chinese spinach cooked with goof berry 枸杞子炒苋菜

Yesterday, we dine out with guest.

The dish start to repeat this month and again, I think that should be the case as a month a cycle should be rather reasonable. I was rather surprised that my son starts to like ladies finger this time I cooked. He had gradually eating more and more vegetables nowadays. Unlike last year, his eyes were “full of meat” only. He ate very little vegetables. This year, I have limited my cooking to only one meat dish per meal and try to cook 2-3 vegetables+tofu dishes. 

His change were gradual and not really noticeable. Nowadays, even when I did not cook meat dish, he would not complain anymore. By the way, he body mass index exceeded the standard figures and schools have wanted him to join the “weight reduction” program. While I know this is heredity of my family where all of us were rather heavy weight from 7 years old  until they reach adolescence thereafter, the weight will start to reduce. However, in view of school’s concern, I will do my part by restricting his intake of food – both in terms of quantity and quality. Am I cruel?

What I cooked today (家常便饭系列)- 3-6-2013


On 3 June 2013

White rice served with:

1. Capsicum fried with roast meat 青椒炒烧肉
2. Watercress Pork Rib Soup  西洋菜排骨汤
3. Bitter gourd braised with Chinese fermented bean 豆瓣酱炆苦瓜
4. Teochew style braised duck  潮州卤鸭

I have a few guests this week and most of the meals we are dining out as I have to accompany them to do shopping. In another week, my kids will be following their grandmothers back in Kuching. Since there are only two persons in the house, we usually do not cook. The main reason is that we are concern about our weight. In addition, we are rather easy going with foods. All cooking in this series were basically centered around my kids.

With my guest in the house, I have prepared Teochew style braised duck and pork belly meat. As I have mentioned before, usually it is difficult to finish the braised meat within a day. Therefore, it is expected that braised meat related dishes will continue to be served in the table tomorrow.

What I cooked today (家常便饭系列)- 24-5-2013


On 24-May-2013

Fried Yellow Noodles with Bean Sprouts (豆芽炒面)

This is a rather unusual type of fried noodles that is extremely economical and nice. It is yellow noodles fried with garlics, bean sprouts and sweet, thick black soya sauce. It is neither the Penang Char Kway Tiao nor Kuala Lumpur Fried Hokkien Noodles. Its characteristics are simple, sweet and slightly wet. We used to have this type of noodle in Kuching when I was young and it was the cheapest noodles then when compared to Kolo Mee and Tomato Sauce Kway Tiao. However, it is hard to find in Kuching nowadays. Even if you can, unless you specially requested you just want bean sprouts and mee only, they will add in cockles (like Penang Char Kway Tiao) and eggs for you.

Today is holiday and I am rather lazy to dine out or cooking, so I just cook this traditional fried noodles. The kids like it because they have their favorite fried eggs and the noodles were sweet and soft. (Note: The ratio of bean sprouts and yellow me should be at least 1:1).

Cheers and have a nice holidays..

What I cooked today (家常便饭系列)- 3-5-2013

WHAT I COOKED TODAY SERIES (家常便饭系列)- 3 May 2013 (at Blk 664 Jalan Damai)

3 May 2013’s menu:
1. White carrot pork rib soup (白萝卜排骨汤)
2. Teochew style steamed red grouper (潮式蒸红斑)(Angkao)
3. Braised luffa/tower gourd with egg (蛋汁炆丝瓜)
4. Teochew style stewed pork belly (潮式卤五花)

Side notes
For item 4, usually, I would also put in some eggs, taopok (豆卜, dried bean curd), taokwa (豆干, another soya bean product). I decided to cook this is not because we like the pork belly but because my kids are requesting me to cook the braised eggs (卤蛋). Usually, it ended up i have to eat most of the meat that i cooked!!

Soup is an item that never misses in our dinner table. When i fetched my girl after her schools, before reaching the house and inside the lift, she would consistently ask me what is the soup I cooked today. If I said I did not cook any soup, you can immediately sense disappointment in her face. During dinner, the two monsters will fight over the soups especially if it is cooked with vegetables like winter melons, sweet corns, mushrooms, spinach, white carrots etc. …Again, they leave behind all the porks for me. That really made me mad as I was left with three choices to eat =gain weight, to throw = will be punished by god when i died or to keep = not tasty tomorrow and ended throwing again……..

When I proposed to them that we might as well all be vegetarians (it is perfectly okay for me), but they just object/brush away my suggestion! Conclusion: They want to eat soup with meat flavor but not the meat. I have to think of a way to curb this uncompromising situation…. Any ideas to share?