Black Pudding Asia Style
My mate Steve Rutherford goes on a work trip, scooting via England to Chamonix. “Anyone want 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 black pudding when I received it – so this night I did, and I created my Black Pudding Asia Style.
What to do with black pudding? How to make it Asia style? What works with black pudding from Asian ingredients? How to do this? In with both feet basically. I have to give it a go. My beloved black pudding is going to be wearing some new clothes today, here is my Black Pudding Asia Style.
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 black 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. You ready? Here comes Black Pudding Asia Style.
In to a wok plop some Olive oil and get the heat a going. In with the garlic and onion and get that sweating down. Don’t burn this, just sweat down until a little softened. In now with the chili padi and black pudding, salt & pepper, lemon juice, and soy sauce. Fry this off until the black 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 the stir it through. Throw in the roughly chopped coriander and you are done my friends.
