The Foochows in the past would not say, "I am going to buy some pig stomachs," but instead they would say, "I am going to carry some pig stomachs." This was probably due to the fact that they actually carried pork in their hands in the old days. The word "buy" was not the verb used for this action. Pig stomachs in the 50's and 60's cost 1 Straits Dollar or just slightly more. It was not easy to prepare this part of a pig for a good soup, usually double boiled.
The butcher would always tie the pig stomach with a piece of straw. (Geng Chow) Thus it was easy for the customer to carry the pig stomach home in the olden days.
It was thus quite common for a Foochow mother to instruct her son to go and carry some pork home in the olden days. Today, the Foochow language is clearer as the instruction would be, "Go and buy 2 kg of lean pork."
Growing up in sibu, I was truly exposed to some archaic spoken Foochow in this way.
My mother loved to cook this dish for every one of us and her recipe is a good one. The secret is in the two or three tablespoons of home made Foochow red wine from my Ngie ma who brew good wine.
Pig stomach in Foochow is not suoh lak, or suoh lieu but it is suoh jia (as in suoh jia person).
Recipe :
1. Clean the stomach with salt until the slime is all gone. Give it a hot water bath.
2. slice the stomach in one finger thickness.
3. Heat up some oil and stir fry garlic and ginger. Add the slices of stomach and stir fry, add 2 or 3 tablespoons of red rice wine. Let it simmer for a while. Pour adequate amount of hot water and boil until the stomach slices are soft and tender. Season with salt. Add black pepper if you like. Add more wine if you like. Black fungus is optional too.
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