20 Jul '11, 2am
#sgfood Clean-tasting pig intestines: Leslie Tay discovers the trick to making da chang palatable.
What makes the "da chang" here so good is the fact that they managed to clean it so well that there wasn’t any "smelly" taste in it. Now, here is the secret which I immediately spotted, thanks to my years of studying histology and anatomy in Med School (yeah right). They stripped off the layer of mucosa (innermost layer which is in contact with the waste matter), thus exposing the inner layer of circular muscle. That is the secret. The old lady laboriously turns the large intestine inside out and painstakingly strips off the mucosal layer. This extra step results in a clean-tasting "da chang", making it more palatable for someone (like me) who doesn't usually eat "da chang". Another makan kaki of mine gave it two thumbs up, commenting that the texture and taste was almost perfect.