| Pig's organ soup | |
| Country: | Malaysia, Singapore |
| Type: | Soup |
| Main Ingredient: | Pig offal (liver, heart, intestines, kidney, stomach, tongue, lungs, blood cubes, pork meat), vegetables, pork bones, meatballs, minced garlic, Chinese lettuce, Chinese parsley onion leaves, white pepper |
Pig's organ soup or chheng-thng (Chinese: 清湯), is a Malaysian and Singaporean soup that is made from pork offal. The dish is a clear soup, served with other optional side dishes as well as rice.
The broth is boiled from a mix of offal including liver, heart, intestines, kidney, stomach, tongue, lungs, pig blood curd, as well as pork meat slices, strips of salted vegetables, meatballs, minced garlic, pork bones, celtuce, Chinese parsley and a sprinkle of chopped onion leaves and white pepper.[1]
Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a special chili sauce or soy sauce with chopped hot chili.