taken from https://flofoodventure.wordpress.com/2014/05/02/offaly-recipe-pig-kidney-and-liver-mee-sua-soup/
Serving: 2
Ingredients:
1 pair of fresh Pig Kidney
10 to 12 pieces of fresh soft pig liver
3 to 4 inches length young ginger (julienned)
3 bundles of Mee Sua (Chinese Flour Vermicelli)
Soup Base
A1 Soup Spices (use both sachets in the packet)
Bring 5 cups of water to boil.
Add the two sachets of spices into the pot over medium heat to cook for half an hour)
Add 2 tablespoons of superior dark soy sauce, 4 tablespoons of superior light soy sauce, 2 tablespoons of premium oyster sauce and sea salt to the broth and leave it to simmer for another 10 minutes.
Method:
I requested the butcher to remove skin and cut the kidney to half lengthwise and also remove and discard the centre membrane. (Namely medulla, pelvis and pyramids)
You will need to soak the kidney slices in ice water and refrigerate for few hours.
Change the ice water every one hour.
Marinate the kidney slices with minced garlic, dash of sea salt, one tablespoon of sesame oil for at least half an hour.
Bring water to boil in a sauce pan.
Add the kidney slices and cook swiftly. Do not overcook otherwise the kidney will become tough.
Drain on a colander and set aside.
Do the same for the pig’s liver.
Rinse Mee Sua in cold water to remove the starch, then cook them in a saucepan of boiling water with a bit of oil added for about 3 minutes separating the strands with chopsticks.
Take out the cooked mee sua and serve individual po
Garnish with a general amount of cilantro leaves and julienned ginger roots.
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