This is the first time in over 3 years since i saw pig's blood being sold in the asian grocery. Actually, I did not even see it. Jong and Silva went to the grocery store and found it. I didnt even know they bought it until we came back. But this is one dish that made our day today.
1 pkt Pig's Blood (300g, cubed)
1 cup chinese chives/ jiu cai (cut in 1 inch lengths)
3 coves garlic (sliced)
1 stalk spring (onion)
5 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Shao Xing wine
pinch of pepper
Heat 3 tbsp of oil and fry garlic till brown. Add pigs blood and fry with medium heat, constantly stirring for about 3 to 5 minutes. Add in chives and the rest of the ingredients and fry for further 2 mins. Serve.