Subj : 8/19 Nat Hoy & Spicy - 06
To   : All
From : Dave Drum
Date : Sat Aug 19 2023 05:19:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sambal Goreng Hati (Chile-fried Liver)
 Categories: Oriental, Offal, Poultry, Chilies
      Yield: 6 Servings
 
    500 g  Diced liver; (chicken best)
      3 ts Ground chile
           +=OR=+
     12    Dried hot chilies
           +=OR=+
      4 ts Sambal oelek
  1 1/2 lg Brown onions
      3 cl Garlic
    1/2 ts Trasi (blachan)
      1 ts Laos powder (galangal)
           +=OR=+
      2 sl Fresh laos
      4    Cm. stem serai (lemon grass)
      3    Curry leaves
      1 ts Brown sugar
    250 ml Thick coconut milk
    1/2    Ripe tomato; peeled, mashed
           Coconut oil
 
  Warning: This recipe uses Indonesian chile levels!! Adjust
  to suit personal taste buds.
  
  Blend the onions, garlic, chile and trasi to a fine
  paste. Heat about 2 tablespoons coconut oil in a wok or
  shallow frying pan and fry the spices until they are well
  brown and aromatic. Add the liver and fry until it changes
  colour. Add laos, curry leaves, lemon grass, tomato, (or
  lemon juice), sugar and coconut milk. Stir and cook
  uncovered until the sauce thickens and reduces and its oil
  'comes out'.
  
  This dish can be made using half the amount of liver and
  the same weight of French beans.
  
  From "South East Asian Food", by Rosemary Brissenden (1970)
  
  Typed by Glen Jamieson
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... It reeks of full blown eccentricity that screams for medication.

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