Wednesday, May 09, 2007



An update on a past post... there seems to be a search on "preparing kidney". So, hopefully this will come in handy. This is my way of doing it, which is different from my mum's - I just found out. She gutted the tract clean before soaking the kidney into the water. She uses plain water for the soup instead of pork broth; relying on the meatballs and liver to "sweeten" the soup.


Pork Kidney

Pork Liver (sliced thinly)

Paper-thin slices ginger (julienned)

2 tbsp. seasame oil

2 tbsp. Chinese white cooking wine

2 tbsp. Chinese red cooking wine.
1 piece of Mee-Suah (Thread-Noodle)
1 litre (liter) Pork broth (see Ipoh Ho-Fun)


100 gm minced pork ●1 tsp. light soy sauce ½ tsp. sugar ½ tsp. corn flour ½ tbsp cooking oil


Force water into the cavity of the kidney.

Soak it in water till the kidney bloats.

Cut the kidney in half horizontally

Using a sharp knife, remove the white middle portion. For those stubborn parts that are hard to remove, soak in the water until it expands, which makes dislodging easier. Reoeat the process untill all is removed. Change the water regularly and soak further (say, half-an-hour) to rid off the "pissy" smell.

Either lightly score the smooth outer layer in square pattern, and cut it in ½ in. x 1½ in. chunks, or simply slice it thinly horizontally. Soak in the water for ½ an hour; and change the water a few times.

Pour hot boiling water onto the bowl of prepared kidney for a few seconds; it will be cooked. Drain and wash it with cold water.

Marinate the cooked kidney with a little Chinese white cooking wine. (optional step)


Put the Marinated pork in the fridge for a while. When it’s firm, roll into ¾ in. balls.

In a pot over medium flame, put in the sesame oil. When the oil is hot, put in the ginger. Stir until fragrant. Careful not to burn the oil..

Pour in the white wine. Let it steep for a while before putting in the meatballs.

Let the meat absorb the wine, and be slightly cooked.

Then pour in pork broth (or water) and cover. When the meatball soup comes to a boil, add in the red wine, and salt to taste

In the meantime, drop the mee-suah in a separate pot of boiling water. Swirl it around to separate the noodle. In less than a minute, or when the noodle floats up to the top, dish out with a handle-sieve onto a bowl.

Drop in liver. Agitate them with chopsticks to separate them. Turn off heat immediately, when the liver is no longer pink; it continues to cook in the hot soup. Do not over cook liver, or it will become tough.

Scoop out the meat on top the noodle. Add the cooked kidney as well. Then ladle soup onto it. Serve with sliced chilies and soy sauce as dipping sauce.

*For one serving, usually 1/2 dozon pieces (each) of liver and kidney will do. You can add in more cooking wine if so desire. Red wine can be added at the consumption stage.


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!


  © Blogger template Webnolia by 2009

Back to TOP