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boudin noir / blood sausage / blood pudding

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mungbeans
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boudin noir / blood sausage / blood pudding

Postby mungbeans » Fri, 17 Jun 2011 11:14 pm

Anybody knows which restaurant or butchers / shops that sells blood sausage? It's very hard to find here and I am having insane cravings.

jsc20
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Postby jsc20 » Tue, 28 Jun 2011 9:29 pm

a quick check on google reveals similar (but unanswered) requests on competitor expat forums

i searched online a couple of years ago and i believe a german butcher on the east coast can order boudin noir (there was a minimum charge), i cant remember the name, perhaps another forum member might shed some light

for the british black pudding, similarly difficult to source (AVA told me its prohibited for import)

however some of the high end french restaurants feature it on their menus notably St Pierre at Centra, Gunther's and St Julien at the fullerton boat house, im not sure if they make themselves...

a chinese variant aka blood pudding is a variant using coagulated blood (usually duck), texture is like tofu with just a hint of mineral aftertaste

i stick to marks and spencers black pudding slices and get friends to "import" for me....a perfect part of the english fry up.

fwiw this is just another example of the many foods singapore bans but which are widely available in the civilised western world and from asia, highly disappointing.

tempted to set up a club like the Ortolan one in France...!!

jsc

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Postby jsc20 » Tue, 28 Jun 2011 9:30 pm

forgot to add

new gastropub in Duxton, apparently have battered black pudding

not been, just opened early June

http://www.greatnewplaces.com/t-Black%20Pudding

jsc

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JR8
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Postby JR8 » Tue, 28 Jun 2011 9:37 pm

jsc20 wrote:forgot to add

new gastropub in Duxton, apparently have battered black pudding

not been, just opened early June

http://www.greatnewplaces.com/t-Black%20Pudding

jsc


Battered black pudding in brown sauce? I think I'll pass thanks!

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Postby nakatago » Tue, 28 Jun 2011 10:42 pm

jsc20 wrote:fwiw this is just another example of the many foods singapore bans but which are widely available in the civilised western world and from asia, highly disappointing.


hmmm...hardly soft-boiled eggs...

jsc20
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Postby jsc20 » Tue, 28 Jun 2011 10:59 pm

nakatago wrote:
jsc20 wrote:fwiw this is just another example of the many foods singapore bans but which are widely available in the civilised western world and from asia, highly disappointing.


hmmm...hardly soft-boiled eggs...


speaking of eggs, cannot get fresh duck, geese or turkey eggs in singapore

offal has been making a big comeback in western restaurants (i mean in europe / US) over last couple of years as palates become more adventurous (or reverting to what we ate generations ago when food wastage was uncommon)

my favourite has to be foot long beef bones split and roasted with the marrow intact to be served with toast, very trendy in upmarket NY restaurants

black pudding is still very traditional in the UK, not sure why people so squeamish (any red meat eaters consume blood as part of the meat ie all the "gravy bits" some from the coagulation of blood and other fluids), consider haggis which is just as unconventional but widely celebrated and foie gras which is considered a delicacy

btw, found a picture of scallops and black pudding at the same restaurant
http://www.soshiok.com/critic/article/15669

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Postby mungbeans » Thu, 30 Jun 2011 9:12 am

Much appreciated! I think I'll stroll by duxton hill this weekend to get my insane cravings.

om nom nom nom

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Postby jsc20 » Thu, 30 Jun 2011 9:31 am

let me know if its good

i will be "importing" some black pudding from UK next month

will post some pics

jsc


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