Black Pudding Asia Style Recipe: a beauty
My mate Steve Rutherford goes on a work trip, scooting via England to Chamonix. “Anyone wants anything?” he says. That is actually the normal shout for any expat that is on his/her way home. We always want things like pork scratchings and black pudding. Things you just cannot get here. And boy did the guy do well. Back comes black pudding, pork scratchings, and mature cheddar cheese.
Bearing in mind it is likely that black pudding, or as they call it here blood sausage, is illegal here due to some imports of very dubious blood products recently in Singapore this needed treating with respect. But I had also committed that I would do something funky with the pudding when I received it.
This will be enough for four as a snack, my delicious Black Pudding Asia Style a bloke recipe from The Semi-Naked Chef. Crack a beer with this as it is nice and salty, and you need that icy cold beer as a cut-through. This is damned good. Bloke food!!! The trick is getting your hands on black pudding in Singapore – But if you are overseas and it is easier to get this key ingredient, go fill your boots!!!
- 15 thin slices of the luxurious pudding;
- 2 teaspoons of finely chopped garlic;
- Sea salt and ground white pepper;
- Olive Oil;
- 1 finely chopped chili padi;
- 1 roughly chopped red onion;
- 5-6 thin slices of coarse cheese – aged Cheddar is perfect;
- 1 teaspoon of soy sauce;
- 1 teaspoon of lemon juice; and
- A handful of ripped coriander.
Basic ingredients and a very basic and quick recipe. Are you ready?
In a wok plop some Olive oil and get the heat going. In with the garlic and onion and get that sweating down. Don’t burn this, just sweat down until a little softened. Now, in with the chili padi and pudding, salt & pepper, lemon juice, and soy sauce. Fry this off until the pudding is nicely cooked through – it will darken in colour and should have a little crunch to it as well.
Off the heat. In with the cheese. Let the heat of the black pudding melt it and then stir it through. Throw in the roughly chopped coriander and you are done, my friends.
Now if that isn’t a dish to get your heart racing I don’t know what is. Black Pudding Asia Style is up there for me as one of my best creations. It was simply amazing. I loved every single mouthful. Accompanied by an icy cold brew. What a dish all in one. ENJOY!!!
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Black Pudding: an Overview
It is also known as blood pudding or blood sausage, is a type of sausage made from animal blood, usually that of pigs or cattle, along with other ingredients such as fat, meat, oatmeal, and spices. The blood gives black pudding its distinctive dark colour.
The traditional method of making black pudding involves mixing the animal blood with other ingredients and then stuffing the mixture into a casing, often made from the animal’s intestines. The sausage is then cooked, usually by boiling, frying, or baking. Different regions and cultures have their own variations of black pudding, so the ingredients and flavours can vary widely.
Black pudding is often enjoyed as part of a traditional breakfast in some parts of the United Kingdom and Ireland. It can also be found in other European countries and regions, such as Spain, Germany, France, and Scandinavia, each with its own unique preparation methods and flavour profiles. It even extends to the Philippines, my now second home.
While black pudding might not be to everyone’s taste due to its strong flavour and the use of blood as a main ingredient, it remains a significant culinary tradition in certain cultures and has seen variations that cater to modern dietary preferences and restrictions. It is heavenly, believe me!!!
