Pig fallopian tubes
| Type | stir-fry |
|---|---|
| Course | main course |
| Place of origin | Malaysia |
| Serving temperature | hot |
| Main ingredients | pig fallopian tubes |
Pig fallopian tubes (Chinese: 生肠; pinyin: shēng cháng; Cantonese: sang cheong) is a traditional, Malaysian stir-fry dish.
Preparation and description
[edit]The dish is prepared by stir-frying fallopian tubes (sometimes the uterus)[1] of pigs and serving chopped with vegetables and sauce such as Kung Pao sauce[2] or soy sauce with ginger and onions;[3] the meat is relatively flavorless but is a good vehicle for the sauce. Other protein sources such as dried shrimp may be added.[4] The texture of the meat has been described as combining crunch with springiness.[1][2]
Although traditional, the dish is not often served in Singapore.[4]
Cultural impact
[edit]Consumption of pig fallopian tubes is said to have a beneficial effect on women's fertility.[4]
The dish is sometimes imprecisely referred to as pig intestine.[5][3]
References
[edit]- 1 2 Thiel, Julia (April 5, 2013). "Abraham Conlon of Fat Rice shows the 'right way' and 'wrong way' to cook a porcine reproductive organ". Chicago Reader. Retrieved February 18, 2019.
- 1 2 Ling, Catherine (November 18, 2009). "You've been warned -- 10 grossest foods in Singapore". CNN. Retrieved February 18, 2019.
- 1 2 "Eats a matter of taste" (reporting a story in Mandarin from The New Paper). AsiaOne. June 29, 2015. Retrieved February 18, 2019.
- 1 2 3 Koh, Lorraine (May 17, 2012). "5 Wacky Foods in Singapore". Makansutra. Archived from the original on June 15, 2012 – via Yahoo!.
- ↑ Wong, S. L. (October 12, 2009). "Sang Cheong". Elifesl (blog). Retrieved February 18, 2019.
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