I've been eating pig blood curd for as long as I can remember. Though I don’t think it tastes like much, it’s the texture of it in certain dishes such as khao piek (Lao version of congee), khao poon/kapoon (curry soup), and Kua mee (stir fried rice noodles) that I enjoy.

I made this video because for some reason, no one wants to give up the recipe for it. So I hacked the system & figured it out for you guys. It’s like it’s a secret that’s not so secret?? Idk lol.

Ingredients:
Premade pork blood jello (contents are blood, salt, water) & a pot of water to boil your blood in.

Tip: carefully poke the pork blood w a skewer to ensure that it’s cooked all the way through. btw, if you don’t want holes in your blood curd like mine, don’t crank the temperature up too high. I made more than what you see in the video and the rest of them didn’t have holes in them.

To store this, just put the pieces into a deli container and fully submerge it in water. The blood should keep for two weeks in the fridge. Change out the water every couple of days.

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#bloodcurd #bloodtofu #lindalately