Spicy green chili chicken gizzard & liver

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:

1. Simmer the liver & gizzards along with 2 cloves of garlic and salt until the gizzard is tender.
2. 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.
3. Fry the liver and the gizzard (half fried) and then put them aside.
4. 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.
5. 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!
6. 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!

Keto Lettuce Burger

Warning:
This is the best meal in my whole LIFE! If you fall in love with it, don’t blame me!

First of all, I’m a fan of fats. shallots/ onion, and a hater of bun (I actually never like bread and such and won’t eat it unless it’s the last option or I just don’t want to hurt the cook’s or the host’s feeling. Same feeling as rice. Mom had to make 3 bowl of rice porridge when I was a baby because I kept trying to vomit it. Growing up I get better, I can eat them, but if I have any option, then I won’t).

Okay, back to the burger. FYI, going through this COVID19 outbreak, onion become so freakin’ expensive here in Indonesia. The cheapest I found so far is IDR 150,000/ Kg or around USD10.5 with the recent rate. It was usually just around IDR 23,000. More than 6x the normal price!!

So, since I badly want to eat burger, I have to substitute it to the, well…better price. Shallots! Price is less than half and it taste great also.

So onion lovers, you can always seek comforts from shallots. Also, I know peeling it up is a homework (in Indonesia, shallot is small. 2cm diameter shallot is considered a big one) and that’s the reason why I always peel it up in front of the TV and prep it up so it’s ready to use.

So, let’s start!
THE BURGER PATTIES
Portion: it’ll make 12.5 of 7cm diameter and 1.5cm patties.

Ingredients:

• • 1 clove of garlic, grate it
  • 10 clove of medium shallots, grate it (the more the better 😉)
  • 125 gr of grated mozzarella (you just need to use the same type of grater. Save you the dish washing time).
  • Paprika powder
  • Salt
  • Pepper
  • Dry minced onion (just because I have. But this one is optional)
  • 1 Kg of minced beef (ask for the one with more fats. It has flavor and it helps the patty stays together).

Instruction:

1. 1. Mix all the ingredients. Make sure that it mixed well.
   2. You can grill them now of keep it in the freezer for next meal. But remember to separate each other using baking paper.
   3. Grill them 3 minutes each side.
   4. If you want to put your (extra) cheese slices on it, put them on the grilled side and cover it up.

BURGER SAUCE

You will need relish or what I just did is the refrigerator pickles (I crushed them using the blender with the extra pickle water) – it already have the pepper, salt and the pickles!

• • Mayonnaise
  • Extra virgin olive oil
  • Minced onion/ onion powder
  • Garlic powder.

Mix them up together, be careful not too add too much liquid. You want the sauce consistency. Not the dressing one.
LETTUCE BURGER

1. 1. Lettuce
   2. Burger sauce
   3. Burger patty
   4. Cheese
   5. Pickles
   6. Crispy Bacon
   7. Hot sauce
   8. Tomato slices
   9. Burger sauce
   10. Lettuce

In that order. And eat.

After 16 years cooking, this dish by far is at my top favorite! So juicy, so balance, so cheesy oh God… It’s great!

My bf told me this when he saw me eating this burger, “Well my late Grandma said, Kisses don’t last, but good cooking do.” I agree 1000% Grandma!

PS:
You cannot see the patty since it’s covered by 3 LAYERS of cheese. My bad! 😂😂

Update:

Just ate it for dinner, finally get the pic of the patty!

Oh! My plant-based bf decided to cheat. He cheated happily! 😂😂😂

Mushroom Gravy (Keto/ Paleo/ Vegan/ Vegetarian)

Still remember the gravy I made? This one is basically just add mushroom. And if you are vegetarian or vegan or paleo, then use vegetable stocks instead of chicken stocks. Chicken stocks works well for the ketorian.

Always remember to caramelize the onion. Somehow you’ll have better, sweeter, whole flavor without adding sugar.

End product: 2 jars of 500ml & 1 jar or 300ml

Ingredients:

• 150 gr of portabella or shitake or both mushroom (I use the leftover of both), chop them in the food processor or slice them thin.
• 1 onion, or 15 medium shallots. Caramelize it.
• 1 clove of garlic
• Salt
• Black pepper
• 2 tsp ground paprika
• 1 tbsp dry thyme
• 2 tbsp cumin ground (It’s a MUST! Trust me and use this. It’s the great taste that you’ll love.)
• 1500 ml stocks (chicken/ beef/ vegetable)

Note:
When you use vegetable stocks, you need to add 2 tbsp of corn starch diluted in water (just a little) and pour it to the gravy after it’s simmered. Or else, it”ll be too runny. You should also use hand blender to make your gravy thickens.

Instructions:

1. Chop garlic in the food processor, followed by onion.
2. Add 2 tbsp of frying oil (use vegetable oil/ coconut oil or butter) to the heated pan, and add in the chopped onion and garlic on low medium flame. Caramelize it. It’s the base of great dishes I think. When possible, always caramelize onion and garlic before cooking anything. It replaced sugar and it means healthier.
3. Add ground paprika, salt, black pepper, thyme and cumin once the onion is caramelized. Mix it up and leave it that way for around 2 mins.
4. Chop mushroom in the food processor. And then add them into the pan. Keep mixing it until you don’t see anymore moisture.
5. Pour the stock then simmer it until it goes to half the original liquid.
6. Use the hand blender, blend it and then, just strain it. Serve it warm!

Vegan Wellington

Ingredients:

TO BE SAUTE:
– 2 tbsp coconut oil
– 4 medium carrots
– 3 stalks celery
– 1 onion
– 1 garlic clove/ 1 tsp garlic powder
– 300 gr mushroom (any kind)
– 1 tsp cumin
– 1.5 tsp thyme
– 1 tsp rosemary
– salt
– pepper
– soy sauce

TO BE MIXED:
– 1 can of chickpeas (drained, don’t wash) then mash it.
– 2 tbsp tomato paste
– 1.5 tbsp Worcestershire sauce
– 1/2 cup of bread crumbs
– 1 tbsp cornstarch

The blanket: store-bought puff pastry

Instruction:

1. In food processor, put the carrots, celery, onion and pulse it until it’s diced.
2. Heat up the coconut oil, then saute all the ingredients until the moisture’s gone. Your pan should be dry.
3. Let it cool down and put it aside
4. Mash chickpeas, but not to fine. Leave some texture.
5. Mix chickpeas with the saute ingredients, along with the tomato paste, Worcestershire sauce, and bread crumbs. Taste it and season well before you add the corn starch.
6. Prepare your puff pastry, shape the mixture into a solid log then put it in the middle of puff pastry and then wrap it up. Roll each ends and press gently to seal. Trim the dough with a knife (don’t go all the way) just so it looks pretty later.
7. Brush the top with coconut oil (original recipe asked for vegan butter)
8. Place it in preheated oven with 150C for 35-40 mins/ until it’s golden brown
9. Let it sit around 10 mins before cutting it.You know what? It’s best to be eaten with gravy!

Yellow Spiced Fried Chicken

As promised in the previous post, here is the recipe for the yellow spiced fried chicken. As far as I know, my grandma cooked this before I was born. I didn’t get the recipe from her because she never really told me how until the day she passed away. So I will decide that it is a Javanese meal, the island with the most population in Indonesia.

Some of the ingredients probably is not easy to be found. However, I will try my best to give you the alternative.

One of the sexy ingredient is Turmeric. This is the hero of this dish because this one makes the chicken yellow.

What I love about cooking this, I can just keep it in the fridge and only fry it when I want to eat. Pretty practical for modern life without having to freeze it, thaw it, etc etc…

Okay let’s start.

 

Ingredients:

• 1 Kg of chicken (you can also add liver, gizzard whatever, as long as the total weight is 1 Kg)
• 2 bay leaves
• Enough water to cover the whole chicken

Crushed Seasonings:

• Salt
• White ground pepper
• 6 pcs candle nuts
• 1 clove of garlic
• 1 tsp coriander seeds (optional, but it’ll taste better. You can replace it with ground coriander)
• 2 cm turmeric (or maybe…1 tbsp ground turmeric. Add bit by bit from 1/2 tbsp)

Instructions:

1. After you’re done crushing the seasonings, heat up the pan, put enough frying oil, and saute the crushed seasonings and bay-leaf until you smell the aroma.
2. Then, add in the chicken, and pour the water until covering the chicken. Then, shimmer it with the small flame until the water’s gone and what’s left is just the goodness. The chicken, and the chicken fat. Until here. you’re basically done. You can leave it until it’s cooling down and store it in fridge, or just fry it.

Yeap it’s easy. That’s why it’s always been my favorite. I got 2 products. The chicken, and the spiced chicken fat (this one can be used for fried rice, veggy stir-fry etc!

Have fun!

Fried Shirataki Noodle with chicken and liver

DISCLAIMER:

I use Shirataki noodle because I tried to avoid carbs. But since I am a dirty Ketorian, I still use the normal sweet soy sauce and oyster sauce, even though I shouldn’t. My bad.

I didn’t even know what is the effect of candle nuts. I have no idea on how to calculate the nutrition. So… this Shirataki noodle is just to reduce my guilty feeling. But don’t take this recipe as a keto recipe.

You can also replace the yellow spiced chicken and liver with the raw one. But remember to fry them until it’s cooked before mixing it up with your noodle.

Portion: 5-6 plates

Ingredients:
– Shirataki noodle 2 packs
– Mustard greens
– Cabbage
– Spring Onion
– Shredded yellow spiced chicken and liver (okay…I will post another recipe on this)
– Chicken fat
– 3 eggs
– Sweet soy sauce
– Oyster Sauce

Crushed seasonings:
– Salt
– White pepper corn
– 8 candle nuts
– 2 cloves of garlic
– 6 cloves of shallots (you can replace it with 1 caramelized yellow onion)

Instructions:

1. Saute crushed seasonings until you can smell the aroma, then put it aside
2. Scramble the eggs
3. Add in the crushed seasonings, shredded yellow spiced chicken and liver, mustard greens, cabbage and spring onion.
4. Mix it up until the mustard greens are half cooked, then add in shirataki noodle. Add sweet soy sauce and and oyster sauce and mix it up again until the color is evenly brown from the sweet soy sauce.
5. You’re done!

Sour Fish Soup

Quick meal. Healthy and tasty!

Ingredients:
500 gr any fish. Tuna, carp, gold fish, catfish any kind.
3 tbsp fried oil
1 tsp salt
5 chilies, slice thin
6 shallots, slice thin
500 ml water (if you have fish/shrimp broth, that would be great!)
3 cm fresh ginger (grind it)
1 tsp white pepper ground
2 pcs spring onion, slice thin
basil leaves (a cup)
2 lime leaves
crushed lemon grass
turmeric leaves (just enough)
½ lime, or 1 lemon
1 ½ tbsp salt

Cooking instruction:

1. Clean up the fish, and rub the salt and lemon/ lime on it. Leave it for 15 mins.
2. Heat up the fried oil, and saute the shallots, lime leaves, turmeric leaves until you can smell the nice aroma.
3. Add water/ broth, add in spring onion, pepper, salt and leave it until it’s bubbling. (on a medium flame)
4. Add in the fish and the lime/ lemon juice and chillies, leave it for 5 mins, then add in the basil leaves. Don’t leave it on the flame too long, just about 1 min, and then whalla! It’s done!

Easy Recipe: Vegan Black Pepper Tempe & Tofu

Hello! This recipe is not twisted from any recipes. It is based on my original Black Pepper Beef recipe (yes yes…next time, meat eaters!), but I twisted it for my BF that decided to join the plant-based lifestyle. So instead of using beef, I use Tempe and tofu (a rich source of protein from soy). I also took out the oyster sauce but use everything else.

MAYBE, not a real vegan dish too (I’m being undecided) since I was using 8gr of brown sugar. But…some vegans still consider the brown sugar vegan. So…forgive me. I’m not an expert at this.

So yeah! I made it for my BF, and he called it “the last supper”. Why? I got a new job! Whoohoo!! But, my office will be about 20Km from home and in Jakarta, it is a pain in the arse to commute that far on weekdays. So I decided to rent a room nearby the office. But he said for the last supper he wants this menu as if I work in another country. Hahahaha… silly him.

Alright! Now let’s go to the recipe.

INGREDIENTS:

• 250 gr tempe
• 250 gr firm tofu
• Coconut oil to fry
• 1/2 big red bell pepper
• 1/2 big green bell pepper
• 1 medium onion
• 1 garlic clove
• A dash of Sea salt
• 1 cup of water

  Marinating Sauce:

• 3 tbsp black sweet soy sauce
• 3 tbsp tomato ketchup
• 8 gr (1 stick) brown sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp Shaoxing wine/ Rice wine (substitute: Pale Dry Sherry)
• 3 tsp crushed black pepper

INSTRUCTIONS:

1. Fry the tempe and tofu half done. As long as you can already see the outer part is firmed, considered it’s done.
2. While you’re frying the tempe and tofu, mix all of your marinating sauce ingredients in a big bowl
3. Ground onion and garlic with a little bit of coconut oil using a food processor or mini chopper until it forms like paste.
4. Prepare the bell pepper as you like.
5. Transfer the fried tempe and tofu to the marinating sauce.
6. In the pan, saute the ground onion and garlic until you can smell a piece of heaven in your kitchen, then put the marinated tempe and tofu along with the sauce and mixed them all. Stir it until you can see some of the sauce is caramelized, then pour the water.
7. The sauce is easily thickened by the ground onion and garlic so you don’t need to add flour/ corn starch to thicken it.
8. Then simmer the sauce to your preference, then 5 minutes before you’re done, add the bell peppers, mixed it, and cover with a lid and let them simmer further for 5 minutes.

THAT’S IT. It won’t take you more than 30 minutes to prepare this dish (including washing your dishes!).

He LOVED this dish, and even more today. Go on and try, then tell me how it goes!