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Pig’s Head Terrine (De Tao Chang)

Pig’s Head Terrine (De Tao Chang)

Lee Kui (Ah Hoi) Restaurant
8-10 Mosque Street

Older generations of Teochews loathed to waste food so not even the pig’s head is spared. They would chop it up, mix it with aromatic spices like star anise, cinnamon and cloves, and compact it with gelatin made from the pig’s skin before chilling it. It is thinly sliced and is drier and tougher than the other cold Teochew dish, the pork knuckle aspic (Ter Ka Dang).

According to one of the owners of Ah Hoi, a Teochew family restaurant with a heritage of 44 years, the supply of pig’s head is not as abundant as before, so pork meat is also added.

This terrine is usually served with a tangy garlic and chilli dip and can be eaten as a breakfast with porridge, or paired with beer or tea.

The Coolest Chinese Food In Singapore

14 June 2012

No, we’re not talking about “being hip” neither are we referring to Traditional Chinese medicine’s concept of yin and yang. We literally mean cool as in low chilled temperatures.

The Chinese may prefer their food piping hot but that doesn’t mean they don’t enjoy a toothsome cold dish once in a while.

Cold Chinese dishes are also not just side show appetisers because you can find them as main dishes as well.

Just in time for the coming hot and humid summer months, Makansutra lists down some of these chilled Chinese foods and where best to find them.

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