I had the inspiration to cook it from a shared post by a friend of mine in Facebook. The recipes were different one to another, but I got the idea.
Then, just based on my taste, I decided to go with my guts. Here it is!
Ingredients:
– 100 gr curly green chilies
– 100 gr large green chilies
– 100 gr bird’s eye chilies
– 10-15 medium shallots
– 5 garlic cloves
– Salt
– Lime leaves
– Bay leaf
– 2 cm ginger
– 2 cm galangal
– 5 pairs of liver & gizzards (around 500 gr)
– 3 small green tomatoes or 1 red tomatoes
Optional: curly lettuce (I’ll tell you why later! 😉)
Instructions:
- Simmer the liver & gizzards along with 2 cloves of garlic and salt until the gizzard is tender.
- Do not throw away the water after the gizzard is tender. Instead, put all kind of green chilies and the tomato and boil until they’re soft.
- Fry the liver and the gizzard (half fried) and then put them aside.
- While frying the liver and gizzard, slice the shallots and 3 cloves of garlic. Once done frying the liver and gizzard, then saute and caramelize the shallots, garlic, lime leaves, bay leaf, galangal, and ginger.
- Use the food processor, pulse the chilies and tomato only until they’re “shredded”. Or you can also use the mortar and pestle. I’m lazy. I chosed food processor. Not even a minute!
- Once the ingredients in your pan are caramelized well, mix in the shredded chili and tomato for about 2 minutes, then add in the liver and gizzard. Just mix them and that’s it. You’re done!
I had an ice cream sandwich earlier in the afternoon. So, to reduce my guilty feeling, I tried to be healthier on my dinner. I was inspired by the Bulgogi that I ate by wrapping it up with the lettuce, so I also wrap it up with the curly lettuce! And guess what? I LOVE IT!
I Twist Recipes 