Speaking of our favorite dishes in a Chiu Chow Daa Laang restaurant, Pig Blood Curd with Chinese Chives is definitely among the top of the list. We order this dish each time we go to a Chiu Chow restaurant. We just can’t figure out why these 2 ingredients work that well together. Every time we just empty the dish quickly without noticing that. Is it possible to replicate such savory dish at home? A resounding YES and it’s actually very easy!
韮菜豬紅 Pig Blood Curd with Chinese Chives
A dish that doesn’t look delicious but taste delicious. A like to the one who invented the dish!
Main ingredients are of course pig blood curd with Chinese chives
You could find pig blood curd at a wet market. We bought it at HK$20/ 600g. To serve 2, 300g is already enough.
We heard before that pig blood curd is actually made of chicken blood. But we have done a little research and found out that Hong Kong doesn’t actually have that much chicken blood supply. Pig blood curd is indeed made of pig blood but also with some cattle blood mixed for better condensation.
Rinse the pig blood curd, chop the chives into pieces and get ready some minced garlic and chilli pepper
Saute the garlic and chilli pepper
The savory flavour of Pig Blood Curd with Chinese Chives is actually from Shacha sauce. Add slightly more than 1tsp of it and fry it for awhile
Add 1tsp of chilli bean sauce
Add pig blood curd to slightly saute
Add some chicken broth and 0.5 tsp of sugar. Test the taste when it comes to boil
Chinese chives in. Cook for 2 mins and it’s done!
The flavour was similar to that in a Chiu Chow restaurant but we think the blood curd could have more seasoning. Next time we will immerse the pig blood curd in salted water for marination before cooking
後記 Post Script
In a camping we tried making this dish again. It tasted perfectly!