Monan – Making Egg Sausages Great Again

The name Monan was inspired by the Vietnamese word for food (món ăn). Also, the Chinese characters 莫南 means south, and Singapore is one of the most Southern countries in Asia.

What makes Monan special is their egg sausage. In the hawker scene, you will very rarely find someone selling it. To put it into perspective, egg sausages are so incredibly obscure and uncommon that it took me forever just to find one article about it on google. At least in Singapore, you’re more likely to see these in Hakka households. Even then, it’s still not common as cleaning the pig’s intestines is rather laborious.

Chuk and Kim, the owners, first tried it in a Vietnamese village. Because it was so unique, they decided to bring it back to Singapore. They went through a lot of trial and error to finally get the formula and taste right.

I watched in fascination as Kim quickly whip up the egg batter, then slowly fill the super long casing. After she was done, she tied the ends shut.

After a few minutes in boiling water, the sausages are ready to be cut and served. The cooking process seemed simple enough, but the effort to prepare the ingredients beforehand is the killer. The couple cleans these casings out every morning.

I finally got to try it in the Monan Pork Soup ($3.80). The bowl comes with egg sausage, handmade meatballs, pork skin, pork belly, daikon, and spinach.

The egg sausage tasted and felt just like egg tofu, except with the skin of a sausage on the outside. It was really smooth and I enjoyed eating it.

I really liked the handmade meatballs. They were incredibly bouncy, not too salty, and had a great pork flavour.

The soup, on the other hand, felt a bit flavourless to me. Or at least, I expected a stronger and richer pork flavour.  It tasted clean, but it’s not really what you would expect from a pork broth, especially one that is loaded with different cuts of pork.

The Pork Leg Soup ($5) featured two cuts of pigs trotters. If you enjoy eating pigs trotters, you might like this. The meat was tender, so it was easy to eat. The pieces were huge so it’s worth the price.

Last but not least, we tried the Pig Organ Soup ($4.5). Pig organs, in general, are not my cup of tea. They’re an acquired taste, and my palate does not fancy them. The organs here are your pretty standard fare of liver, intestines, and stomach. Again, if you like organs, you might like this.

Each bowl is quite filling, but if you’re feeling hungry, you can add on noodles or rice ($0.50).

Monan is like a mix of traditional and modern dishes. The stall is new, but I’m sure they have what it takes to improve their recipes, and make egg sausages popular again.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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