Back After 27 Years: Homemade Mala Pig Blood Soup + BONUS recipe

Since the deadly Nipah virus outbreak in 1999 and the sales ban of a long 27-year, this beloved ingredient, Pig Blood Curd (Blood Tofu) has finally made its official return to our grocery shelves in June 2026 after being approved by Singapore Food Agency. The elderly group of Singapore will definitely feel nostalgic.

The moment I spotted it at the supermarket (after many attempts), memories came rushing back. From the first time I had in Hong Kong decade ago and subsequently in Taiwan too. And immediately bought 4 packs in a row at Giant Supermarket to share with my folks.

Now I knew exactly what I had to make for dinner: a fiery, deeply satisfying bowl of Mala Pig Blood Curd Soup. The best part about making this at home? You can customize it completely. Here is how we whipped up this comforting, nostalgic meal in our kitchen.

CP Foods has made it possible

The Ingredients:

Note: The beauty of a homemade mala soup is flexibility! You can throw in absolutely anything you love or need to clear from the fridge.

Here is what we used for our dinner:

• Pig Blood Curd: 400g (wash thoroughly and sliced)

• Mala Hotpot Soup Base: 220g

• Chicken Broth: 400ml

• Water: 400ml

• Lotus Root: 1 small, sliced

• Fishcakes: 1–2 pieces, sliced

• Luncheon Meat: Half a can, sliced

• Tau Pok: Leftover pieces (perfect for soaking up the soup!)

This 400g looking sturdy yet delicate

Ready to boil

On boiling water for 3-5 minutes

Set aside once cooked

Step-by-Step Cooking Guide

Step 1: Prepare the Blood Curd Wash the pig blood curd thoroughly under running water, then slice it to your preferred bite-sized pieces.

Step 2: The Perfect Blanch Bring a pot of water to a rolling boil. Blanch the sliced pig blood curd for 3 to 5 minutes.

        ⭐ Pro-Tip: I blanched mine for exactly 3 minutes, and the texture turned out absolutely perfect: silky, smooth, and bouncy! Once done, remove them from the water and set aside.

Step 3: Prepare Your Mix-ins While the pot is working, slice up the rest of your ingredients (lotus root, fishcakes, luncheon meat, and tau pok) so everything is ready to go.

Step 4: Build the Mala Base In a clean pot, combine 400ml of water and 400ml of chicken broth. Add the 220g of Mala soup base and bring it to a boil, stirring until the paste is completely dissolved and fragrant.

        ⭐ Pro-Tip: Actual amount of water is 800ml and you don't need to follow our combination.

Step 5: Bring it All Together Once your soup base is boiling, toss in all your prepared ingredients. Save the pig blood curd for the very end so it doesn't overcook or break apart.

Step 6: Simmer and Serve! Let everything bubble away and cook together for about 5 minutes.

The common ingredients

All ready to toss into the soup

Time to Eat!

And just like that, dinner is served! Eating that silky, rich blood curd right at home after nearly three decades felt incredibly special. It says to be high in protein and iron. For you to find out if it is true.

Our end product - spicy and numb but worth it

I’m so excited to share my dad's latest kitchen creations with you all! After picking up two packs of the newly returned blood tofu for him, he immediately got to work before me. He transformed them into two incredible, traditional dishes: a fragrant Stir-fried Pig Blood with Soybean Sprouts and Leeks, and a comforting Pig Blood Curd Porridge. I honestly can’t wait to see what he comes up with next!

Look at my Dad's creation!

Have you managed to spot the new pasteurised pig blood curd at your local supermarket yet? It's available at NTUC, Giant and Sheng Siong. And what are you planning to cook with it? Let me know in the comments below! My husband suggested using it to cook Yong Tau Foo soup next.

By the way before I finish up this post, can I interest you with a plate of our home-cooked Japanese Curry Rice too? I finally realized how much cheaper it is to cook at home than dining out in Japanese restaurants. Highly recommend the S&B brand of Curry cubes. We chose Mild spicy though.

Our Vegetables Curry Rice

Bonus Recipe: Cozy Japanese Curry Rice

While the mala soup brings the heat, this hearty Japanese curry rice is pure comfort. It’s also the absolute best way to clear out whatever ingredients you have sitting in your fridge!

The Ingredients:

• Curry Cubes: ½ pack (S&B brand)

• Curry Powder: 1 tablespoon

• Water: 700ml (including the use of some during the cooking process)

• Potatoes: 2, peeled and cut into chunks (or just 1 big potato)

• Carrots: 2, peeled and cut into chunks

• Onion: 1, peeled and diced

• Protein: Leftover IKEA meatballs (a perfect fridge-clearing hack!)

Our first time using S&B brand Curry cubes

Step-by-Step Cooking Guide:

Step 1: Prep the Veggies Peel, dice, and chop your potatoes, carrots, and onion.

Step 2: Blanch for the Perfect Texture Blanch your potato and carrot chunks in boiling water for a few minutes, then set them aside. This helps them cook through evenly later!

Step 3: Aromatics First Heat a little oil in your pot and fry the diced onions until they are soft and fragrant.

Step 4: Layer the Flavors Add the 1 tablespoon of curry powder and a small splash of water to the pot. Fry it together with the onions until everything is beautifully combined and aromatic.

Step 5: Dissolve the Curry Base Add the S&B curry cubes along with another splash of water, stirring gently until the cubes are fully melted and smooth.

Step 6: Simmer and Thicken Pour in the rest of the 700ml of water, toss in all your prepared ingredients (including those IKEA meatballs!), and let it simmer until the sauce beautifully thickens.

Step 7: Ready to Serve! Ladle it generously over a warm bowl of rice and enjoy!

Loving this pot of curry

Okay people! Now support my freshest video up on my YouTube Channel (and subscribe too!) as I don't want you to miss out the drooling Pig Blood Curd (at least for us). 

Disclaimer: This is not a sponsored post. All expenses were personally covered by the writer. The opinions expressed are entirely herself and her husband, based on personal experience and preferences, and do not represent the views of any other individual or organization.