Expensive Belgian endives at market ready for sale.



Ingredients:
  • 500 gm (~1 lb) chicken livers, 1 lb, 1/2" slices
  • 500 gm (~1 lb) chicken hearts,
  • 500 gm (~1 lb) duck or chicken giblets (gizzards), thinly sliced
  • 2.5 cm (1 in) ginger, thinly sliced
  • 2 Tbsp minced garlic
  • 6 fresh kaffir lime leaves, finely chopped
  • 10 Thai chillies , or to taste, sliced
  • 30 ml (2 Tbps) fish sauce
  • 1/2 tsp black pepper, coarsely ground
  • 3 scallions w/ whites, chopped
  • 1 cup cilantro leaves, chopped
  • 1/2 cup culantro leaves, chopped
  • 1 Tbsp vegetable oil
  • 4 endive heads, leaves separated/rinsed
  • 1 Tbsp of diced mint leaves.
    (or serve with cabbage wedges or any cupped lettuce leaves)
Method:
  1. On the stovetop, heat oil in a wok or large pan. Brown garlic, about 5 minutes.
  2. Add livers, hearts, gizzards, ginger, garlic, kaffir, Thai chili peppers, fish sauce, and black pepper. Stir. Cover pan for about 3 minutes. Stir. Cover another 3 minutes.
  3. Turn off heat. Add scallions, cilantro, and culantro. Stir just to combine. Herbs should be just wilted.
  4. Just before serving add the diced mint leaves and stir again.
  5. Spoon liver and gizzard mixture into endives or substitutes. Garnish with fresh cilantro leaves. Serve arranged on a platter.