#halal thai

[chloiesmith457]

Halal Thai Food Delivery in Singapore

Order authentic halal Thai cuisine for delivery in Singapore. Experience fresh, delicious halal Thai food made from the finest ingredients, delivered straight to your door.

[halal-thai-food-delivery]

Authentic Thai Food Delivered to Your Door

Savour the flavours of Thailand without leaving home. Halal Thai cuisine made with only the freshest ingredients and delivered direct to you.

[halal-thai-food-singapore]

The Best Halal Thai Cuisine in Singapore

Experience authentic Thai flavours at Singapore's top halal Thai restaurants. With delicious curries, fresh seafood and amazing desserts, these award-winning eateries serve up the best halal Thai food Singapore has to offer.

[ajahbesti]

BISA COD, (0896.1282.1257) Toko Bubuk Minuman GAFI

[payalebarfoodhalal]

Halal Food in Paya Lebar: An Unforgettable Dining Experience

Looking for halal food in Paya Lebar? Find the perfect venue for an unforgettable dining experience. Enjoy authentic meals with a variety of halal options.

[halal-corporate-catering]

The Easiest Way to Enjoy Halal & Thai Cuisine

Feed your team with halal corporate catering, halal food delivery, and Thai food delivery — all with one easy click.

Feature section:

1. Halal Corporate Catering

Enjoy delectable Halal cuisine for groups of any size with our corporate catering packages. Choose from main dishes, sides, desserts, and drinks—all freshly prepared with premium ingredients.

2. Halal Food Delivery

Order your favourite halal dishes with just one click. From starters to main courses, our menu offers delicious options for every palate and occasion.

3. Thai Food Delivery

Discover the flavours of Thai cuisine with our extensive selection of dishes. From curries to noodles, all of our Thai dishes are cooked to perfection and delivered fresh.

[peppermintquartz]

This is so vague (sorry) but I would love some BT shenanigans where Tommy has to keep finding different hiding places for Buck’s presents cause he’s a snoop 😅 (the other way around could be fun too) 🎁

Not in the pantry. That is the first location in the house that Tommy rules out. Evan really, really loves Tommy's pantry, so much so that he has to make out with Tommy every time they come home from a grocery run.

Not in the garage. Ever since Evan moved in, he's taken to hanging out in the garage while Tommy works on whatever car he's currently fixing up, or he's practicing the muay thai moves Tommy's taught him.

Not in the kitchen, obviously. That's Evan's domain.

Not in the study, because they have found that sometimes they just want to read together in silence and any changes to the bookshelves will be too noticeable.

Not in the bedroom. Evan and Tommy alternate laundry duties and the chances of Evan finding his gift before the actual day is too high.

Maybe in the attic? But no - Evan is fussing over the decorations and keeps going up there to change out ornaments or other decor items in storage.

In fact, Tommy realizes, he can't hide Evan's presents at home at all.

---

"Morning," Tommy rumbles into Evan's ear and nuzzles close. "Merry Christmas."

"Mmm. Morning," Evan drawls as he snuggles into Tommy's embrace. Then his smile deepens into a smirk. "Is that my present poking me in my thigh?"

"I'm just happy to wake up next to you. But if you want that as a present..."

They take nearly another hour to get out of bed, and by then Tommy has to hustle both of them out to Harbor Station. His coworkers who are working the holiday are delighted to see them, especially when Evan presents them with two turkey hams.

"This one is halal, and this is kosher," he tells Ferris, while Tommy goes to check on his reservation (and to get the present for Evan out of his locker). By the time Evan has made the rounds and been released by Tommy's nosy colleagues, Tommy has everything ready to go.

By the time they're up in the air, Tommy's heart is racing. The present is in his jacket pocket, and Evan's smile is bright as the sunlight glittering like diamonds on the surface of the Pacific, and Tommy can't wait to land at their destination where he can give Evan something Tommy's wanted to give for a very long time.

He hopes Evan says yes.

[carolinefoodie]

This blog has me drooling for some Thai food 🤤! It perfectly captures the excitement and variety of Thai cuisine, from the sweet, salty, sour, and spicy flavor explosions to the communal dining experience that makes every meal a celebration 😋. Time to satisfy those cravings and say "Korb Khun" for the delicious inspiration 😍!

Looking for the best Thai experience? Whether you’re searching for the  best Thai restaurant london, Thai food delivery near me, or searching good Thai food near me, there are options galore only on Foodhub!

[clatterbane]

It looked earlier today like one chain place I occasionally liked to get quasi Thai food from in the shopping center near us had closed and been replaced by another one.

But, no, apparently it's both now!

The new Halal Brothers signs are prominently billing that as offering the best authentic NYC style food around. (Which may or may not be so. I haven't tried it yet. And I have no point of comparison for what you'd usually get for a kebab plate there.)

That still struck me as sorta funny, sitting in Falafel Town where I have seen at least one other (independent) combo Thai and kebab place--and more specifically with Halal Brothers opening smack in the middle of a notoriously majority Middle Eastern neighborhood where a large chunk of the fast-foody options are already pretty saturated with rather similar kebab and shawarma options.

The vast majority of them already available with fries, and sometimes rice instead of bread. (And my celiac ass has been loving it.) Their basic menu assortment is not nearly the exotic novelty that it seems to be in a lot of the US!

But yeah, Mr. C did make a very reasonable point that if this new location is going to succeed anywhere, it might be there, assuming their food is not terrible. Still feels like a coals to Newcastle type situation.

I'll probably give the new place a try at some point. But, I am also sorta relieved that I can still get my surprisingly decent toned-down red curry just over there too.

[punkbakerchristine]

october 7th marks 1 year since hamas invaded israel. the terror group massacred 1200 people, rampaged the city of sderot and the nova music festival, kidnapped 250 people from all walks of life, from literal infants to little old ladies, from americans to british to thai to israelis, from jews to bedouins to druze to christians to actual muslims, and started this godforsaken war. it was a terror attack, a crime against humanity, an act of genocide, and if you’re going to point fingers at anyone for starting it, blame donald trump (he sold intel about israel to russia, an ally to iran and the base of hamas, which is how they were able to break through the iron dome). israel are not the genocidal ones, and they never have been, either. hamas is. radical islam is. radical islam doesn’t give a single fuck who you are, not even muslims.

it also marks 1 year since i started baking bread. i literally made my first bloomer when it happened (and i was like that guy back east when the pandemic hit, and he was living off the grid and had no idea why everyone was masking up, so he went into a gas station like “can someone please tell me what the hell is going on?!”).

so, i’ve made a bloomer again as both a means of coming full circle and to remember the attacks.

this recipe is based out of the standard bloomer, as every culture has a loaf of bread, and inspired by a cheesy jalapeño loaf from schat’s bakery up in bishop, california, and also chilean flavor profiles (i’ve been on a chile kick lately). the pungency of the cheese and the garlic is like a direct opposite of the sweetness of the foods served at rosh hashanah to commemorate how painful this whole experience has been, and the chili powder, which is piquant and earthy, is meant to be ironic as this conflict is not about land. flavor-wise, it gives a dimension to the garlic and an earthy feeling to the cheese. it’s an oil bread, so it’s kosher. ***i just read that cheddar is not halal unless it’s made by tillamook. otherwise, i’d recommend using a different pungent cheese that’s made with a vegetable rennet. if you’re not a fan of sharp cheese, you can use a milder one like havarti!

nevertheless:

500 grams of all-purpose flour

10 grams of salt

7 grams of fast-action yeast

40 milliliters of olive oil

320 milliliters of cool water

1 tablespoon of minced roasted garlic

1-1 1/2 cups of shredded sharp cheese

1/8 - 1/4 teaspoon of chili powder

***my loaf was actually made with 375 grams of flour (or roughly 3/4 of the measurements because we’re running low on flour as of writing), but the measurements still stand.

***if you’d like an authentic middle eastern version, swap out the chili powder for sesame seeds and za’atar seasoning!

tip the flour into a metal bowl with the salt on one side and the yeast on the opposite (salt can stunt the behavior of the yeast and slow the proving process so it’s best to keep them separated). add the oil plus 240 milliliters of the water. with one hand, stir the ingredients together and begin incorporating them: add more water if the dough is too dry. once you have the dough going and all the flour is mopped up, place on a lightly oiled work surface and begin kneading. put your hands, arms, and back into it!

the kneading should take 5-10 minutes (or longer if you’re new to bread making): you want the dough to be smooth like the inside of your arm.

place into a lightly oiled glass bowl and cover with either plastic wrap or a tea towel and let proof in a warm place for at least 90 minutes (or longer if your kitchen isn’t very warm). you want the dough to double in size. i like to tuck it into the oven so the air is still and the temperature is constant; on a cold day, turn on the oven as you’re kneading to 200° f, and then switch it off once you put the bowl in.

once doubled, gently tip out the dough and begin “knocking it back”, where you’re folding it back and pushing it with the base of your palm to knock out the extra air bubbles made by the yeast. after a minute of knocking, spread the dough flat before you and sprinkle half the cheese, half the garlic, and half the chili powder over the surface. fold the dough over and finishing knocking—it might require some more muscle as there are new things incorporated now.

flatten the dough as best you can into a rough rectangle. fold the long edge furthest from you towards the middle, and then fold the edge closest to you into the middle so you have a seam and somewhat of a log shape.

carefully turn over so the seam is on the bottom. cup your hands on either side of the log and begin tucking in the ends. turn the dough about so the top is smooth and rounded. gently rock it about until you have an oval shape.

place the loaf on a baking sheet lined with either parchment or silicone matting (i prefer the silicone), then place inside a large plastic bag to proof again for 1 hour or when doubled in size. the dough is ready when it springs back slowly upon tapping the surface.

heat up your oven to 425° f / 220° c and place a roasting tray at the bottom rack. pour 1 liter of water into the tray for some steam, which will give the loaf a nice chewy crust.

with a sharp knife, score the top of the loaf (a basic bloomer has four diagonal slits about 1 centimeter deep) to help it “bloom” and steam out. lightly spritz some water over the top of the loaf, then lightly dust with a small handful of flour, followed by more cheese, garlic, and chili powder. be gentle during this step: you don’t want to knock out more air.

bake for 25 minutes, then bump the oven down to 395° f / 200° c and bake for a further 10-15 minutes. you want the loaf to sound hollow on the bottom and the cheese to be browned and melted. let cool on a wire rack, and enjoy 🙏🏻

[prapasara]

What is the difference between "Massaman Curry" and "Panang Curry" ? 🍲🇹🇭

Imagine a dish that melds aromatic spices, creamy coconut milk, and a perfect mix of sweet, savory, and spicy flavors, simmered together to create a comforting meal. This is the essence of Thai curry—a dish that has captivated food lovers worldwide with its vibrant flavors and reflection of Thailand's rich cultural heritage.

Among the various types of Thai curry, the well-known red, yellow, and green curries are popular choices, but Massaman and Panang are particularly notable for their unique histories and distinct flavors.

While both Massaman and Panang curries are based on creamy coconut milk and aromatic spices, they offer different taste experiences that highlight the diversity of Thai cuisine. Both curries originate from Southern Thailand and share common ingredients such as fish sauce, palm sugar, tamarind juice, dried red chilies, cumin, and coriander seeds.

The use of coconut milk in both creates a rich and creamy texture, and they are typically served with rice, making them hearty, satisfying dishes. Let’s delve into the distinctive characteristics of these two beloved curries, exploring their origins and ingredients.

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Massaman Curry 🍲

Massaman Curry is a flavorful Thai dish known for its rich, complex taste and aromatic spices. While its exact origins are debated, it is believed to have been influenced by Malay cuisine, with Thai people adapting the dish over time to create a unique blend of herbs, spices, and curry pastes.

Massaman curry also appeared in a poem called "Kap He Chom Khrueang Khao Wan," which was composed by King Rama II of the Chakri dynasty to praise various savory and sweet dishes.

Traditionally, Massaman Curry is made with beef, chicken, or lamb, and incorporates ingredients such as potatoes, onions, and roasted peanuts. The curry is more spice-intensive than other Thai curries, featuring a variety of spices like cinnamon, cloves, cardamom, cumin, nutmeg, bay leaves, coriander seeds, and star anise. These spices give Massaman Curry its rich, mildly spicy, sweet and slightly complex flavor, reminiscent of Indian spices.

Its unique blend of flavors has earned it international recognition and acclaim. In 2023/2024, Massaman Curry was ranked as the #7 stew in the world by TasteAtlas. ✨

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Panang Curry 🍛

Panang Curry is another popular Thai dish known for its rich and creamy texture. The earliest known mention of Panang Curry appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao, published in 1890, indicating its deep roots in Thai culinary history.

This curry is typically made with beef, pork, or chicken and includes distinctive ingredients such as kaffir lime leaves and sweet basil leaves. Unlike Massaman Curry, Panang Curry contains simpler spices, including red chilies, lemongrass, galangal, cumin and cardamom, giving it a spicy, salty, sweet, and savory flavor profile.

This beloved curry’s distinctive characteristics and enduring popularity have led to international recognition. In 2023/2024, Panang Curry was notably ranked as the #1 stew in the world by TasteAtlas. 🌟

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Did you know ?

One interesting fact about Massaman Curry is that it is traditionally not made with pork.

This is because the curry has strong historical and cultural connections to Muslim communities in Thailand, who follow Islamic dietary laws that forbid eating pork. Instead, it is usually made with halal meats like beef, chicken, or lamb. This reflects the mix of Thai and Muslim cooking traditions, making Massaman Curry a unique dish that highlights the diversity of Thai cuisine.

🇹🇭 To experience the authentic essence of Massaman and Panang curry paste and ready-to-eat products, look for products certified by Thai SELECT, the trusted stamp of authentic Thai taste.

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"แกงมัสมั่น" และ "แกงพะแนง" แตกต่างกันอย่างไร ?

หากนึกถึงอาหารประเภทแกงของไทยที่ผสมผสานเครื่องเทศหอมๆ น้ำกะทิเข้มข้น อีกทั้งยังมีรสชาติที่กลมกล่อมลงตัวของความหวาน เค็ม และเผ็ด เราก็คงจะต้องนึกถึงแกงมัสมั่นและแกงพะแนง เป็นอันดับต้น ๆ อย่างแน่นอน

แม้ว่า แกงมัสมั่นและแกงพะแนงที่ล้วนมีต้นกำเนิดจากภาคใต้ของไทย จะมีการใช้วัตถุดิบหลักอย่างเช่น กะทิที่ทำให้ตัวเนื้อแกงม��ความเข้มข้นหอมมันเหมือนกัน และเครื่องเทศทึ่คล้ายกันเป็นพื้นฐาน หากทว่าทั้งสองเมนูนี้ กลับมีรสชาติที่แตกต่างกัน ซึ่งสะท้อนถึงความหลากหลายของอาหารไทย

ในโพสนี้ THAI SELECT ขอพาทุกท่านมาทำความรู้จักกับลักษณะเด่น จุดเหมือน และจุดแตกต่างของแกงทั้งสองชนิดนี้ไปพร้อม ๆ กัน

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แกงมัสมั่น 🍲

แกงมัสมั่นเป็นเมนูอาหารไทยที่ได้รับความนิยมด้วยรสชาติหวานเข้มข้นเป็นเอกลักษณ์ หอมเครื่องเทศนานาชนิด แกงมัสมั่นได้รับการสันนิษฐานว่ามีต้นตำรับมาจากประเทศอินเดีย โดยไทยได้รับอิทธิพลมาจากงอาหารมลายู ซึ่งเข้ามาในแถบทางใต้ของไทย และคนไทยได้มีการดัดแปลงโดยผสมผสานสมุนไพร เครื่องเทศ และเครื่องแกง จนกระทั่งแกงมัสมั่นมีรสชาติและส่วนผสมที่เป็นเอกลักษณ์ของตนเอง จนเป็นที่ชื่นชอบของคนทั่วโลก

ทุกท่านอาจคุ้นกับชื่อเสียงของแกงมัสมั่นที่ปรากฏอยู่ในบทกาพย์เห่ชมเครื่องคาวหวาน เพื่อยกย่องอาหารคาวหวานหลากหลายชนิด ประพันธ์โดยพระบาทสมเด็จพระพุทธเลิศหล้านภาลัย (รัชกาลที่ 2) แห่งยุครัตนโกสินทร์ ซึ่งกล่าวถึงแกงมัสมั่นว่า

“มัสมั่นแกงแก้วตา หอมยี่หร่ารสร้อนแรง

ชายใดได้กลืนแกง แรงอยากให้ใฝ่ฝันหา”

ในแกงมัสมั่น มักจะใช้เนื้อสัตว์หลักเป็น เนื้อวัว เนื้อไก่ หรือเนื้อแกะ และมีส่วนผสมเช่น มันฝรั่ง หอมหัวใหญ่ และถั่วลิสงคั่ว เพื่อเพิ่มรสสัมผัสและรสชาติที่นุ่มนวล

สำหรับเครื่องเทศหลากหลายชนิดที่ใช้ในแกงมัสมั่นนี้ ได้แก่ อบเชย กานพลู กระวาน ยี่หร่าป่น ลูกจันทน์เทศ ใบกระวาน เมล็ดผักชี และโป๊ยกั๊ก ทำให้แกงมีรสชาติที่เข้มข้น และกลิ่นที่หอมกลมกล่อม

ด้วยรสชาติที่ซับซ้อนแต่เป็นเอกลักษณ์โดดเด่นนี้ ทำให้แกงมัสมั่นได้รับการยอมรับและความนิยมจากทั่วโลก โดยนในปี 2023/2024 แกงมัสมั่นถูกจัดอันดับให้เป็นสตูว์ที่ดีที่สุดอันดับที่ 7 ของโลกโดย TasteAtlas ✨

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แกงพะแนง 🍛

แกงพะแนงเป็นอาหารไทยขึ้นชื่อ ที่มีจุดเด่นที่เนื้อสัมผัสเข้มข้น รสชาตินุ่มนวล ไม่เผ็นมาก และมีกลิ่นหอมรัญจวน โดยแกงพะแนงได้ปรากฎครั้งแรกในหนังสือ “ตำรากับข้าว” ของหม่อม ซ่มจีน ราชานุประพันธ์ ตีพิมพ์ในปี พ.ศ. 2433 ซึ่งเป็นตำราที่บ่งบอกถึงประวัติศาสตร์การทำอาหารของไทยที่ยาวนาน

แกงพะแนงสามารถใช้เนื้อสัตว์ที่หลากหลาย อาทิ เนื้อวัว เนื้อหมู หรือเนื้อไก่ ���ละมีการใช้สมุนไพรที่มีกลิ่นหอมโดดเด่น เช่น ใบมะกรูดและใบโหระพา ซึ่งหากเทียบกับแกงมัสมั่นแล้ว แกงพะแนงจะมีการใช้เครื่องเทศที่มีความเรียบง่ายกว่า ยกตัวอย่างเช่น พริกแห้ง ตะไคร้ ข่า ยี่หร่า ถั่วลิสงคั่วบด และกระวาน ทำให้มีการผสมของรสเผ็ด เค็ม หวาน ออกมาได้อย่างกลมกล่อม

ซึ่งความกลมกล่อมลงตัวของแกงพะแนงไทย กำลังเป็นที่ได้รับความนิยมจากทั่วโลก โดยในปี 2023/2024 แกงพะแนงได้รับการจัดอันดับให้เป็นสตูว์ที่ดีที่สุดอันดับ 1 ของโลกโดย TasteAtlas อีกด้วย 🌟

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รู้หรือไม่ ?

“เหตุผลสำคัญที่แกงมัสมั่นไม่ใช้เนื้อหมู”

เนื่องจากเดิมทีแกงมัสมั่นมีความเชื่อมโยงทางประวัติศาสตร์และวัฒนธรรมกับชุมชนมุสลิมในประเทศไทย ซึ่งต้องปฏิบัติตามกฎอาหารฮาลาลของศาสนาอิสลามที่ว่าด้วยเรื่องการห้ามรับประทานเนื้อหมู จึงมักใช้เนื้อสัตว์ฮาลาล เช่น เนื้อวัว เนื้อไก่ หรือเนื้อแกะ เป็นโปรตีนหลักของอาหารจานนี้

🇹🇭 หากจะมองหาแกงมัสมั่นและแกงพะแนงรสชาติไทยแท้ ได้มาตรฐาน ทั้งในรูปแบบพริกแกงและน้ำแกงพร้อมปรุง สามารถมองหาผลิตภัณฑ์ที่มีตราสัญลักษณ์ Thai SELECT

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#Thaifood #ThaiSELECT

#DITP #กรมส่งเสริมการค้าระหว่างประเทศ

# ThaiCuisine #อาหารไทย #Massaman #Panang

#Thaicurry #มัสมั่น #พะแนง

[chloiesmith457]

Convenient Thai Food Delivery in Your Area

Order authentic Thai cuisine for delivery straight to your door. With a range of popular dishes from Thai green curry to pad thai noodles, you can enjoy restaurant quality Thai food in the comfort of your own home.

[halal-thai-food-delivery]

Halal Thai Food Delivery Right to Your Door

Order authentic Thai cuisine prepared according to Halal standards and thai food delivered directly to your home or office. With over 50 dishes to choose from, satisfy your craving for Thai food with the click of a button.

[halal-thai-food-singapore]

The Best Thai Halal Cuisine in Singapore

Experience authentic Thai halal food in Singapore. With rich curries, fresh seafood and spice infused wok-fried dishes, the diverse menu has something for everyone.

[ajahbesti]

Pusat Produksi Bubuk Minuman GAFI TERLARIS, 089612821257

[waitmyturtles]

Moonlight Chicken first episode impressions.

1) I reblogged these already, but I want to point to the fantastic analyses by @respectthepetty (here) and @isaksbestpillow (here), offering tremendous background context out of the gate. Due to @respectthepetty‘s past analyses of Big Dragon, I was also able to pick up on a lot of the Chinese-Thai themes that Moonlight Chicken is pulling from. (I LOVE the theme of the show starting during the Mid-Autumn Festival and the continued gazing at the moon throughout the episode. Gah. Cuts me deep.)

2) Give me a GOOD, SLOW BURN to start a series -- HELL yes. Wen’s PACE of going through life. Moment by moment, gaze by gaze, sigh by sigh, ache by ache. His silent moments, thinking moments. He’s in pain, and his whole being radiates it, and we’ll take our time finding out what it is. Love this. (Jesus -- MIX. Come awn. Could he BE any better of an actor? A master of a slow burn.)

3) Seeing Jim’s house, the open market, the streets -- I’ve never been to Thailand, but there was something about these scenes that reminded me of strolling the streets in Malaysia and it was making my heart ache. The birds chirping while the guys were eating their bowls of jok in the morning. Reminded me of having soup noodles with my family in an open-air restaurant, during a bright, sunny, humid morning. I miss SE Asia.

4) Desperately love the juxtaposition of Jim’s traditional house with Wen’s modern furniture. Wen is going back in time, somehow, with Jim -- Wen is drawn to it. I will love seeing what uncovers in this.

5) I literally internally squealed KHAAAAAOOOOOOO when I first saw him. Those boots!

6) NAIL AND BAIL

7) I need that red Hungry? apron with the chicken in the pocket.

I LOVED this first episode. For whoever reads this place regularly, y’all know that I’m finishing Bad Buddy this week as well, so it’s just a Aof household at the moment (and tbh, I am really not knowledgeable about the famous directors in Thai dramas, like Aof or Jojo, I’m very much in a learning stage here -- but I clearly like his work). Watching Moonlight Chicken while I wrap up Bad Buddy -- it’s a scene here in my brain, a real scene. I’m a lucky gal to be watching both shows simultaneously. 

Maybe this is an Aof thing -- or maybe it’s just the magic of the actors that I’m watching -- but his shows extract an aching feeling of love and attraction between his main characters that I can’t describe in words. I felt it two nights ago when I watched episode 11 of Bad Buddy, when Pat is gazing at Pran as Pran sings at the beach bar. Those wordless looks. Magnificent acting and filming. I see it’s gonna be a thang here in Moonlight Chicken; I’m here for it.

The Khao Man Gai Appreciation Rating is at 🐔🐔🐔: top-notch chicken rice content. Ooooh baby, Uncle serves different kinds of chickennnn over his rice, the boiled chicken and fried chicken, yessssssss! 

I forgot to mention in my khao man gai gospel post that KMG/Hainan chicken rice is often served with a side of coagulated pig’s blood [CORRECTION EDIT BELOW], which is depicted at Jim’s diner. I actually have NOT had this on the regular -- my biggest familiarity with Hainan chicken rice is from Malaysia, where vendors are very often catering to a halal population. That’s not to say that you can’t find blood tofu in Malaysia, I just haven’t gone searching for it while eating nasi ayam over there. However, I’ve been automatically served the blood tofu in Queens, NY, where there’s a huge Thai population, so it just depends on where you go to eat it. 

[CORRECTION! The second episode reveals that Jim orders chicken blood from Gaipa’s chicken stall -- so it’s chicken blood that’s served with the KMG, not pig’s blood. My bad -- and this shows the extent of my knowledge here, as I never knew that chicken’s blood could be served as blood tofu, I thought it was only ever pork or beef blood tofu!]