Caul Fat (Chu Mong Yau/ 猪网油)

caul fat

Caul fat is a thin membrane that surround the stomach of animals like cows and pigs. It’s normally used as casing for sausages.


Other names

  • English name: Caul fat
  • Chinese name: Chu Mong Yau (猪网油)

Where to buy

Caul fat is not easily available as it is not a popular ingredient. As far as I know, it’s not available at supermarkets. You will need to get it from a wet market or a pork speciality store.

Even so, do order it in advance from your butcher; it may not be available due to it not being a popular ingredient. I always have trouble getting this ingredient on the same day, so I’ve learned my lesson to get it ahead of time.

HAKKA DEEP-FRIED STUFFED DRIED OYSTER (YONG HOU SI/ 酿蚝豉)


Storage

Can be kept in the freezer for a long time.


Recipes

3 thoughts on “Caul Fat (Chu Mong Yau/ 猪网油)”

  1. Pingback: RECIPE: Hakka Deep-fried Stuffed Dried Oyster (Yeung Hou Si/ 酿蚝干) – New Malaysian Kitchen

  2. Pingback: RECIPE: Hakka Deep-fried Stuffed Dried Oyster 酿蚝干 – 5 Ingredients | JewelPie | Home. Health. Happiness

  3. Pingback: Hakka Deep-Fried Stuffed Dried Oyster (Yong Hou Si/ 酿蚝豉) - 5 Ingredients - New Malaysian Kitchen

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