Pig's blood curd
Pig's blood set into smooth, wobbly maroon curds, sold in blocks like tofu. Rinsed, soaked and blanched from cold water, then simmered gently five to eight minutes, it stays silken and slips down like custard in quick soups with chives, ginger or daikon. Hard boiling ruins the texture.
TCM properties
Nature · neutral Flavour · salty Meridians · heart、liver
Traditional food therapy
In Cantonese folk food therapy it is prized for replenishing the blood, being notably rich in iron yet high-protein and low-fat, and outdoor workers traditionally drank it to 'clear dust' and moisten the lungs.
Cautions: read first
- Safety criticalBuy it only from a stall you trust or in a properly branded box, and cook it right through. This is an ingredient that carries a higher hygiene risk
- Rinse it 2 to 3 times, soak it for 30 minutes, then start it in cold water and blanch it for 5 minutes to take off the smell and draw out impurities
- Keep the portion moderate if you have gout (purines)
- Extremely high in iron, so there is no need to eat it often if you are not anaemic; black stools afterwards are normal and should not be confused with intestinal bleeding
Preparation
Rinse and soak it, then start it in cold water and blanch for 5 minutes; simmer it in the soup for 5 to 8 minutes, since a long hard boil costs it its silkiness.
Origin
A by-product of local abattoirs; sold fresh at Asian butchers. Fresh blood curd is hard to find in Australia; ask at an Asian butcher
Availability in Australia
Herbal shops / specialists
