Friday, June 23, 2006


Kidneys are one of those things that come in pairs. They are too much for us to be consumed in one sitting, and the leftover doesn't taste good when reheated. Usually after the mee sua, fried kidney in Chinese wine is what I cook with the remaining potion of kidney.

Handy-Tip: Instead of using a paring knife or peeler for skinning ginger, I always use the trusty enamelled spoon to scrap the skin. Clasp the spoon with your fingers while pivoting your thumb on the ginger, which is palmed with the other hand; scrap the spoon towards your body. It's effective without wastage!


1 pork kidney

3 tbsp sesame oil

2 tbsp Chinese red wine

1 tbsp Chinese white wine

1 small knob ginger (Julienned)

1 clove garlic (minced)


  1. Check here for preparing kidney. Notice from the picture (above) the kidney has been scored. It helps to cook faster and more evenly.
  2. Heat up a wok on high heat. Put in the sesame oil, coating the bottom ½ area of the wok
  3. Next put in the ginger and garlic. Agitate quickly to avoid burns.
  4. As they are about to turn golden, throw in the kidney.
  5. Toss a few times; put in the 2 wine and add in salt to taste
  6. Toss again, then scoop out.
* Cooking time is about a minute or so. Over-cooking the kidney makes is hard.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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