Tag Archives: 豉油王

Chinese Recipe : Stewed Pig’s Tongue with Supreme Soya Sauce


Pig’s Tongue :   4 pcs
Seasonings :  
Ginger juice :   2 tbsp
Rice Wine :   1 tsp
Chicken bouillon powder :   1.5 tsp
Light Soy Sauce :   6 tbsp
Fish sauce :   2 tbsp
Sugar :   2 tsp
Water :  for Stewing


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1. Pig’s Tongue : 4pcs, remove the fat

 Remove the Bone

 Cut here for next cleaning process

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2.Remove the teeth

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3. Add water and Pig’s Tongue, bring water to boil. Blanch the tongue with boiling water for 10mins

After 10 mins, transfer the Pig’s Tongue to cold water

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4. Scratch the White Layer off.  Clean the groove

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5. Add Pig’s Tongue, Ginger juice (2tbsp), Rice Wine (1 tsp), Light Soy Sauce (6 tbsp), Fish Sauce (2 tbsp), Sugar (2 tsp), Chicken bouillon powder (3 tsp) to the pot. Add water to just cover the Pig’s Tongue

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6. Bring water to boil over high heat. Then, simmer for 30 mins.


7. after 30 mins, cut it into pieces and serve!

Chinese Recipe : Supreme Soy Sauce Pigeon


 Pigeon :  4 pieces
 Ginger juice :  2 tsp
 Oil :  4 tbsp
 Ginger :  3 slices
 Rice Wine :  1tsp
 Light Soy Sauce :  1/2 cup
 Sugar :  2 tsp
 Water :  4 cups


1. Wash pigeons, then wipe them to dry.


2. Heat 4tbsp of oil in wok and saute the ginger. Then, saute the pigeons until the skin color is changed to yellow.


3. Add “Rice Wine” and “Ginger Juice”.


4. Then, add “Light Soy Sauce” and “Water”.


5.Cover it and turn heat to medium for 20 minutes. Turn the pigeons over for every 5mins.


6.After 20 minutes, turn the pigeons over. Switch off the heat and cover it again for 5 mins.

7. Pour some sauce over pigeons when serve.

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Chinese Recipe : Stewed Pig’s Knuckle with Supreme Soya Sauce

Pig’s Knuckle :
 1 piece (about 1kg)
Seasonings :

Ginger juice :
Rice Wine :
1/2 tsp
chicken stock :
1/2 cup
Light Soy Sauce :
3 tbsp
Dark Soy Sauce :
1/2 tbsp
Fish sauce :
1 tbsp
Salt :
1/2 tsp
Sugar :
1 tsp
Tsaoko amomum :
1 pcs
for Stewing

1. Scrap off tiny hair from the knuckle, rinse.  Blanch the knuckle with boiling water for about 15 mins.