Soup, glorious soup...

[Pen88n]

Augmum:

Pen88n:

You can buy the already clean ones. I understand the cleaning process can be quite tedious and \"smelly' too.


You can put the whole stomach in to boil. Then take out to cut when already cooked. If you do not want to have all in one go, cut in half then. Easier to cut into smaller pieces when already cooked than to cut raw.

haha pen88n, we posted the same things at the same timing

We all busy watching and chatting over this thread mah.... :celebrate:

[Augmum]

Happy Mama:

Mmmm, sounds so delicious... :drool:

ya, it's delicious....
if u like century egg, can add some to it....(hub loves porridge with century egg)

[Augmum]

Happy Mama:

Great cooks think alike! :lol: :lol: :lol:

:oops: :oops:

[Happy Mama]

Augmum:

Happy Mama:

Mmmm, sounds so delicious... :drool:

ya, it's delicious....
if u like century egg, can add some to it....(hub loves porridge with century egg)

But removing the outer crust of the century egg is a challenge... quite troublesome.

[Augmum]

Happy Mama:

Oh so you know what I mean about the cleaning process ya?...

i know what u mean....
in old days, they even need to use the wok to fry the pig stomach.
i heard of newsapapers too, but i found it dirty to use newsapapers, the black ink on it??

[Augmum]

Pen88n:

We all busy watching and chatting over this thread mah.... :celebrate:

haha, hope to exchange some recipes with all of u here

[Happy Mama]

Augmum:

Happy Mama:

Oh so you know what I mean about the cleaning process ya?...

i know what u mean....
in old days, they even need to use the wok to fry the pig stomach.
i heard of newsapapers too, but i found it dirty to use newsapapers, the black ink on it??

Ya, I cannot imagine it too! The black ink on the food we are going to eat?... Yucks right? Maybe back in those days, the newspaper quality and ink used was different from now...

[Augmum]

Happy Mama:

Augmum:

[quote=\"Happy Mama\"]
Mmmm, sounds so delicious... :drool:

ya, it's delicious....
if u like century egg, can add some to it....(hub loves porridge with century egg)

But removing the outer crust of the century egg is a challenge... quite troublesome.[/quote]i use a knife to scape off the crust....
but i hate the \"ammonia smell\" of it though i like to eat it.
i will need to cook for a while b4 eating, dun like it being \"cold\"

[Happy Mama]

Augmum:

Happy Mama:

[quote=\"Augmum\"]
ya, it's delicious....
if u like century egg, can add some to it....(hub loves porridge with century egg)

But removing the outer crust of the century egg is a challenge... quite troublesome.

i use a knife to scape off the crust....
but i hate the \"ammonia smell\" of it though i like to eat it.
i will need to cook for a while b4 eating, dun like it being \"cold\"[/quote]All these are making me hungry now... :drool:

[Augmum]

Happy Mama:

Augmum:

[quote=\"Happy Mama\"]
Oh so you know what I mean about the cleaning process ya?...

i know what u mean....
in old days, they even need to use the wok to fry the pig stomach.
i heard of newsapapers too, but i found it dirty to use newsapapers, the black ink on it??

Ya, I cannot imagine it too! The black ink on the food we are going to eat?... Yucks right? Maybe back in those days, the newspaper quality and ink used was different from now... [/quote]if it is still so troublesome to wash, i doubt i'll cook this soup