The last 15 minutes before I started on this post has been absolutely infuriating and frustrating. And if you are a Blogger-user (i.e. been hosting your blog with blogger.com), you will know what I mean. Ever since Blogger started switching a couple of weeks back to a beta Blogger format (heavens know what that means), it's been a bloody hair-tearing and cussing experience everytime I try to log in to post new updates (either they don't recognize my user name OR they tell me my password has gone awry OR I can't even find my blog) - whoever is behind this beta Blogger initiative is a BLOODY TECHNO-IDIOT. Sheesh, my blood pressure has shot up to undesirable levels and I need to c...a...l...m... d...o...w...n - counting o..n..e, t..w..o, t..h..r..e..e, f..o..u.r, f..i..v..e......... hmm, feeling slightly better now.
Anyway, what I originally wanted to share with you guys is the soup I rediscovered last week:
Does it look familiar to you? This is PIG'S BRAIN AND CHICKEN FEET HERBAL SOUP.
My mum used to feed me this every once in awhile in my younger days in the belief that the former will nourish my brain cells (and hopefully increase my brain quotient) whilst the latter will give me sexy and better-looking calves (okay, I was kidding about the latter... actually, she was probably hoping to strengthen my leg muscles as I had a tendency to trip and fall between my toddler years up to my pre-teen years). This herbal soup is usually double-boiled with medlar seeds (kei chi), dried longan flesh and chinese yam (wai san).
I haven't had this soup in decades until last weekend when I happened to come across a hawker stall operating in the same coffeeshop
at the corner of Jalan Besar and Allenby Road which I had posted about earlier this year with regards the prawn noodles soup sold within the premises. To my surprise, I saw this particular soup on their menu and I had to order it for old-times sake, and for hubby's benefit as he claimed he had never tasted this soup or eaten pig's brains before. And for your further information, up to this day he still hasn't tasted pig's brains as he took one look at the brain bits that day and declared it insane that anyone would deign to eat the same - all I can say... "coward"!
This particular soup was slightly peppery in taste (almost like pig's innards soup), with a tinge of sweetness from the kei chi. The pig's brain is soft in texture (almost like tofu) and if cooked correctly (with a slice or two of ginger), would hardly have any undesirable smells. Quite a yummy herbal soup once you get past the sight of clumps of brain in your soup! Unfortunately, pig's brains are high in cholesterol, and thus not advisable to take this on a regular basis.
And my final question to you, if pig's brain is supposed to be so good for us (as some traditional Chinese medicine practitioners would have us believe), why do we unflatteringly call a nincompoop as one who possesses a 'chu nao
' (i.e. a pig's brain)???