This old Cantonese “grandma” favourite is actually a post-pregnancy confinement dish. It is believed to help relieve bloating or “wind in the tummy” and aids lactation. To the rest of us, it’s just a sweetly vinegary and gingery trotters stew. Great with a bowl of steamed rice or simply to dip bread in with.
Black Vinegar Trotters
Chef Sham H.K. Vinegar Trotters
335 Smith St #02-006 Chinatown Cplx Food Ctr (Map) 11am – 8pm Daily
The boss used to head Lao Huo Tang (soup chain) but moved on to this traditional specialty, something you either love or avoid. He swears by the industry recognised "dog logo" brand of black vinegar to braise the trotters with old ginger and black sugar or molasses. The smoky sweetness shines through here and it's easy on the sharp vinegarish tang, so it appeals to entry level vinegar trotter fans too. The trotters are rendered fork-press soft and it comes with an egg boiled in that braise sauce. They also offer a chicken version with mushrooms. Best enjoyed with a bowl of rice or even dipped in with bread.
Cheng Mun Chee Kee Pig Organ Soup
24 Foch Rd (Map) Mon – Thurs & Sun 10am – 3am Fri & Sat 10am – 3.30am
They are very well known for the perfect local hangover soup, ter huang kiam chye or pork and offals salted vegetables soup. A bowl of this wakes the senses and the ingredients like pork slice, pork balls, some offals inlcuding liver, makes this very hearty and old school. They also use this broth to enhance the "kick" factor in the black vinegar trotters stew, which is offered as a side dish here. Their rendition has a more pronounced sourish sharp vinegar accent spiked with hints of old ginger. The trotters come soft and sans a pretty claypot but just in a regular soup bowl. This one is for the “lao jiao” or older and experienced palates.
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