Showing Tag: "offal" (Show all posts)

Offal and Offcuts.

Posted by Kroocrew on Wednesday, January 11, 2012,




Many people do not like the fact that animals are killed for man's food and that is very understandable. It's a principled point of view and is to be respected. Some don't eat meat for this very reason.

Many societies have moved to "choice cuts" of meat and have moved away from the secondary parts of the animal including the offal, intestines, feet and head. Other societies really relish and enjoy these other parts and have developed recipes to optimise the enjoyment. Currently there is a re...
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Chicken Livers and Giblet Endives

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 


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, choppe...

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Feng Curry (Pork Mince and Offal Curry)

Posted by Kroocrew on Monday, March 21, 2011, In : Malacca Cristang 


Historic Timeline of Melaka.

15th century - 1511, the Malay Sultanate era
1511-1641, the Portugese era.
1641-1795, the Dutch era.
1795-1941, The British era.
1941-1945, the Japanese era
1945-1957, the British again
Then  Malaysian independence from 1957 till now.


"Feng" is a special Cristang curry cooked at Christmas. Its made up of pig offal and is stewed in a rich blend of the spices found in Malacca then. The Cristang used to rear pigs so that whenever a festive season came along the animal would ...

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Barbecued Chicken Livers

Posted by Kroocrew on Saturday, March 5, 2011, In : Thailand 



Liver skewers are a natural partner with pork skewers, chicken giblet skewers and chicken skin skewers. They can all be marinaded with the same mix.




Ingredients:
  • 1 ½ teaspoons black peppercorns
  • 1 tablespoon finely chopped cilantro roots (subst. stems)
  • 6 Thai garlic cloves or equivalent qty
  • 1 pinch (generous)  of asafoetida
  • 1 tsp sugar
  • ½  teaspoon kosher or sea salt
  • 450 gm (1 lb) chicken livers, trimmed
  • 1 ½ tablespoons fish sauce
  • 1 ½ tablespoons soy sauce
Method:
  1. In a mortar, coarsely crush the pepp...

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Dồi Tiết (Blood Sausage)

Posted by Kroocrew on Saturday, January 22, 2011, In : Vietnam 





Ingredients:
  • 1 Kg (~2 lbs) pork blood.
  • 250 g (~½ lbs) ground pork meat.
  • 500 gm (~1 lbs) pork liver.
  •  3 tsp white pepper.
  • 2 bunch fresh Vietnamese Basil, chopped.
  • 1 bunch fresh Viet Coriander (Rau ram).
  • 500 gm (~1 lb) sausage casings
  • 2 pig kidneys.
  • 120 ml (2/3 cup) roasted peanuts, fractured.
  • 1 teaspoon salt.
  • 1 tablespoons sugar.
  • 1 / 2 teaspoon MSG. (optional)
  • Sausage casing. Wash with salt.


Method:
  1. Wash the casings well in salt solution for 30 minutes. Then rinse thoroughly in running water. This may ...

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Pos Weng Chrouk Char Manor ពោះវៀនជ្រូកឆាម្នាស់ (Stir-fried Pork Intestine with Pineapple)

Posted by Kroocrew on Thursday, December 9, 2010,




Ingredients :
  • 250 gm (½ lb) Cleaned pork small intestine
  • 2 Tablespoons salt
  • 2 Tablespoons baking soda
  • 1 litre (4 Cups) water
  • 2 Tablespoons vegetable oil
  • 3 Cloves garlic, minced
  • 1 Yellow onion,sliced
  • 1 Tablespoon soy sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • ¼ Teaspoon black pepper
  • 1 Fresh pineapple, shelled and cut to small chunks, or 1 large can pineapple pieces.
  • 2 Stalks green onion, chopped
  • 1 handful chopped fresh cilantro
Method:
  1. Cut pork small intestine to bite sizes, then turning it inside o...

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Pig Stomach Soup 豬肚湯

Posted by Kroocrew on Wednesday, December 8, 2010, In : Malaysian (Nyonya) 


All Rights Reserved ©  Used with the kind permission of Rosanna Leung



Ingredients:
  • 500g (~1 lb) Pig stomach
  • 500g (~1 lb) Pork ribs/Chicken
  • 150g (5 1/3 oz) Water chestnut
  • 100g (3½ oz) Preserved vegetables (available in packets at Asian groceries)
  • 40g (1½ oz) Ginger
  • 40g (1½ oz) Shitake mushroom (rehydrated)
  • 30g (1 oz) Garlic
  • 20g (¾ oz) Yunan Chinese Ham
  • 20g (¾ oz) Spring Onion
  • 1tsp Peppercorn, (crushed)
  • 2litres ( 2 quarts) Water
  • 1tsp Salt, to taste
  • 1tsp Pepper, to taste
Methods:
  1. Prepare the pork stomac...

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Pig Stomach, Peppercorns & Preserved Vegetables Soup

Posted by Kroocrew on Wednesday, December 8, 2010, In : China 
Ingredients:
  • 500 gm (~½ lb) pig stomach
  • Packet of sour preserved vegetable (suen choi)
  • White pepper-corns (cracked freshly)
  • pork bone(s)
  • Beancurd sheets (available in Asian groceries)
  • 1 litre water
  • salt
Method:
  1. Prepare the pigs stomach as outlined here.
  2. Prepare the pork bones by adding  to a pot of water on the heat until it boils. Skim off the impurities on the surface and remove from the heat.. Rinse in cold water.
  3. Then into a pot of boiling water add
  4. Slices of pig stomach, sour preserved vegetable ...

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Preparing Pig’s Stomach 豬肚 (Zhū dù)

Posted by Kroocrew on Wednesday, December 8, 2010, In : China 


Used with kind permission. © 2008, Julie Ciamporcero Avetta. All rights reserved.


Ingredient Name: Pig stomach, hog maw, pig maw. It is usually the inner lining/muscle of the stomach and if properly cleaned, contains no fat
Available widely in wet markets all over Asia. You can sometimes buy this as prepackaged and pre-cut from Asian supermarkets

Method:
  • Rinse in warm water prior to use
  • In soups, it is recommended to blanch the stomach before adding to soup. this removes any extraneous blood and...

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Abalone with Pork Stomach in Broth

Posted by Kroocrew on Wednesday, December 8, 2010, In : China 




Ingredients:
  • 250 gm to 500 gm (½ 1-lb) can abalone
  • ½ precooked pork stomach*
  • 110 gm (4 oz) pickled cabbage
  • 1 precooked medium-sized bamboo shoot
  • 120 ml (½ cup) stock
  • ½ teaspoon salt
  • ¼ teaspoon MSG (optional)
  • 1 teaspoon rice wine
  • 1 litre (4 cups) stock
  • 1 teaspoon salt
  • ½ teaspoon MSG (optional)
  • ½ teaspoon sesame oil
  • 1 teaspoon rice wine
Method:
  1. Slice abalone, pork stomach, pickled cabbage and bamboo shoot into thin slices 5 cm (2-in) long and 1 cm (2/3 in) wide.
  2. In a medium-sized soup bowl, arrange the ...

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Noodle Pancake with Fried Chicken Liver Topping.

Posted by Kroocrew on Saturday, August 28, 2010, In : China 


The "pancake". To follow..... the "topping"



The process involves two procedures:
a.    Preparation of the noodle pancake
b.    Preparation of the topping

Ingredients:
  • 500 gm (~1 lb) chicken livers
  • 1 small onion
  • 60 ml (1/4 cup) celery
  • 6 tablespoons oil
  • 120 ml (1/2 cup) stock
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 250 gm (~1/2 lb) egg noodles

Method:

Noodle Pancake:
  1. Bring a large saucepan of water to a boil. Add the noodles and cook until tender; drain. Spread the noodles on a larg...

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Nuoc Leo (Peanut Sauce)

Posted by Kroocrew on Monday, August 23, 2010, In : Vietnam 


Yum!


Ingredients:
  • 1 Clove garlic, sliced
  • 1 Tbsp Vegetable oil
  • 1 Piece of pork liver minced
  • 1 Tbsp Ground pork
  • 1 tsp Tomato paste
  • 1/4 cup Tuong ( Vietnamese soy bean paste. Should be available in Viet markets or grocers)
  • 1/2 cup Water
  • 1 1/2 tsp Peanut butter
  • 1 Tbsp Granulated sugar
  • 1 1/2 Tbsp Sesame seeds
  • 10 Roasted peanuts, coarsely chopped
  • Chillie strips for garnish.
Method:
  1. Using medium heat, fry the garlic in the oil. Add the liver and pork. Lower the heat and add the tomato paste; stir and add the tuo...

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Deep Fried Liver and Kidney

Posted by Kroocrew on Monday, July 12, 2010, In : China 





Ingredients:
  • 350 gm (~12 oz). lamb liver
  • 350 gm (~12 oz) lamb's kidneys, prepared
  • 5 tbsps soy sauce
  • 2 tbsps Shao Hsing, rice wine or dry sherry
  • 2 tsp sugar
  • Vegetable oil for deep frying

Dip:
  • 1 tbsp black pepper
  • 1 tbsp salt

Method:
  1. Slice the liver and kidneys thinly, then cut into thin strips about 1 ½ inch by 1 inch. Put the liver strips in one bowl and the kidney strips in another.
  2. Combine the soy sauce, wine or sherry and sugar, then pour equal quantities of the mixture over the liver and kidneys, ge...

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Vietnamese Meatball Bread-roll (Banh Mi Xiu Mai)

Posted by Kroocrew on Sunday, May 2, 2010, In : Vietnam 





Ingredients:

Method:
  1. Assemble all the ingredients, except pickles, cucumbers, and cilantro. Put in the toaster oven for about 5 minutes.
  2. Add in the pickles and greens.

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Vietnamese Chicken Liver Pate

Posted by Kroocrew on Saturday, May 1, 2010, In : Vietnam 



To reduce the strength of the liver flavour  soaking the chicken livers overnight in soy milk or regular milk is effective. Vietnam Chicken Liver Pate tends to be quite light in flavour style. It suits the accompaniments that go into making things like Vietnamese sandwiches particularly and doesn't feel heavy for a lunch particularly on a very hot day.
The pate will keep in the fridge for five days (It may be stored frozen for 1 month). Make sure that the pate is covered if returned to the f...
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Batchoy

Posted by Kroocrew on Friday, April 16, 2010, In : Phillipines 




Ingredients
  • 300 gm (10 1/2 oz) pork kidney
  • 1/4 kilo (9 oz) pork Lapay (spleen)
  • 1/4 kilo (9 oz) pork tenderloin
  • 200 gm (7 oz) pork liver
  • 1 Tbsp ginger, cut into fine strips
  • 1 head garlic, minced
  • 1 medium onion, minced
  • 1.25 liters (~5 cups) water (or chicken broth if you use chicken meat)
  • salt and pepper to taste
  • 3 Tbsp patis ( Fish sauce)
  • 200 gm (7 oz) fresh miki, washed (Thick wheat noodles)

Garnishes:
  • spring onions, chopped
  • toasted garlic (fried separately)
  • 120 ml (1/2 cup) pork cracklings or chicharon, p...

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Tita Cory’s Chicken Liver Pâté

Posted by Kroocrew on Sunday, March 14, 2010, In : Phillipines 
A small legacy from a lady with a good heart


CC license
The perfect side-plate for the pâté

  • lightly toasted walnut bread,
  • golden brioche 
  • mildly sweet and fruity fig cake,
  • pickled vegetables,
  • potato salad
  • and a mild palate cleansing beet salad.



Ingredients:
  • ½ kg (~1lb) chicken liver
  • 1 thumb-sized ginger, peeled and sliced
  • 2 tbsp olive oil
  • 60 ml (¼ c) butter
  • 1 pc Granny Smith apple, peeled and diced
  • 120 ml (½ c) chopped onions
  • ½ tsp dried thyme leaves
  • ¼ tsp dried marjoram leaves
  • 2 ½ tsp fine salt
  • ½ tsp fine...

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Taiwanese Pork Liver Soup (台湾猪肝汤)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 







Ingredients:

  • 1 tablespoon peanut oil
  • 4 medium shallots, finely chopped
  • 1/2 lb. pork liver, sliced very thin
  • 6 cups water or chicken broth
  • 1 cup chopped watercress, heavy stems removed
  • 2-4 ounces very fine Chinese noodles.(Substitute angel hair pasta if not available.)
 

Method:

  1. Heat wok until smoky hot. Add oil, swirling around sides of wok.
  2. Add finely chopped shallot and cook, stirring vigorously, until shallots begin to caramelize.
  3. Add liver slices. Sear to seal in juices. Add water or broth and brin...

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Twice Cooked Pork

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 





Ingredients:

  • 500 gm (~1 lb) Pig’s meat (ear, tongue, face)
  • White onion; sliced
  • 2cm ginger; chopped
  • Salt and pepper
  • Lime or lemon juice
  • Mayonnaise


Method:

  1. Boil the pork until half cooked.
  2. Strain and grill until brown.
  3. Cut into 2 x .5 cm (1” x 1/4”) (or any preference).
  4. Place in a bowl and then add the onion, ginger, and lemon or lime juice.
  5. Mix well with the mayonnaise. Season with salt and pepper according to taste.


Tip:

If pig brain is available, use it instead of the mayonnaise for a more deli...
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Chicken Feet with Mushrooms and Ginger (凤爪蘑菇,姜)

Posted by Kroocrew on Friday, January 1, 2010, In : China 





CC license


Ingredients:

4 pairs chicken feet, claws chopped off and peel off the outer layer of skin

13 cm (5 in.) of ginger, sliced
3 cloves garlic, minced
12 dried shitake mushrooms, soaked for 30 minutes in hot water.

Seasonings:

60 ml (4 Tbsp) light soy sauce
1 tsp sugar (to taste)
45 ml (3 Tbsp) Chinese Rice Wine (Shaoxing Wine)
2 Tbsp oyster sauce
1 tsp black pepper
Dash of sesame oil
360 ml (1 1/2 cups) of water


 
Method:

Firstly, soak the chicken feet with some salt for about half an hour. Next, heat enough ...
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Chicken Feet

Posted by Kroocrew on Sunday, December 27, 2009, In : Indonesia 





CC license
Ingredients:

•    12 chicken feet, declawed and skinned
•    3 tablespoons dark soy sauce
•    2 tablespoons rice wine
•    3 slices ginger
•    3 green onions
•    1 tablespoon barbecue sauce
•    1 teaspoon sugar
•    star anise
•    1 piece orange rind
•    1/4 teaspoon pepper
•    1 pint water


Method:

Combine all ingredients and simmer for 1 1/2 hours.




Another variation:

Ingredients:

•    32 chicken feet (about 2 lbs.)
•    1/2 cup sake
•    1/3 cup water
•    6 large thin sl...
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Ayam Ati Goreng (Fried Chicken Livers)

Posted by Kroocrew on Tuesday, December 15, 2009, In : Indonesia 


CC license

Ingredients:
 
  • 250 gm (1/2 lb) Chicken livers
  • 250 gm (1/2 lb) Tomatoes
  • 3 x Red Spanish peppers
  • Garlic
  • 2 x Onions
  • Oil to fry in
 


Method:

  1. Chop the peppers, garlic and onions and fry them in the oil.
  2. When it is nice brown, add the chicken livers, add a little salt, and fry them all. Slice the tomatoes and fry them in the mix.
  3. Serve with white rice, cooked in the Indonesian way (without salt or butter).
  
It goes well with sayur lodeh (Curried Vegetables),


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Hati Babi Bungkus (Pork and Chicken liver meat balls)

Posted by Kroocrew on Friday, October 30, 2009, In : Malaysian (Nyonya) 





Ingredients:

300 gm pigs liver (chicken liver if you prefer)
200 gm minced pork meat
1 tbsp soy sauce
I medium onion, diced
1 tsp vinegar
1 tsp sugar
1 tsp coriander seeds

Method:
Saute the onions in a little cooking oil or ghee  until translucent ( approx 3 minutes)
Cook the livers in boiling water for 5 miutes. Cool and dice.
Combine the liver and onion with the rest of the ingredients.  Season with salt and pepper.
Blend the mixture very well and then make approx 25 small meat balls. Set aside in the ...
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Lechon Sauce (Liver Sauce)

Posted by Kroocrew on Monday, October 19, 2009, In : Phillipines 


 

CC license




Ingredients:

 

150 gm chicken livers
100 gm onions
2 tbsp crushed garlic
1 tbsp of butter
1/4 tsp dried Thyme
160 ml vinegar
160 ml sugar
160 ml breadcrumbs
480 ml water.
60 ml oil


Method:

Dice the onions fairly finely. Place in a pan with the fat and the garlic over low heat.
When the onion/garlic mix is transparent but not caramelised at all, add the livers, thyme, salt and pepper.. Cook gently with stirring.
When the cooking is finished then homogenise the mixture in a blender and check the seasoning. ...

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Embutido (Pork Meat Loaf)

Posted by Kroocrew on Sunday, October 18, 2009, In : Phillipines 




CC license

Ingredients:

1-1/2 pounds ground pork    
1 raw egg    
4 tablespoons flour
salt and freshly ground pepper to taste    
4 pieces canned Vienna sausage    
3 hard-boiled eggs
3 sweet pickles, chopped    
1 can liver paste


Mix together the ground pork, raw egg, flour, salt and pepper. Spread the mixture on aluminum foil. Arrange the sausages, hard boiled eggs and pickles on top of the mixture. Shape into a roll about 4 inches in diameter and wrap in foil. Bake for 1 hour at 350 F. 

Unwrap and transfer ...

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Devilled Pork Kidneys

Posted by Kroocrew on Sunday, October 11, 2009, In : India 



Pig kidneys are ideal for this dish as they are reasonably substantial and easy to trim. The residual flavour is minimal compared to sheep kidneys.



Ingredients:
  • Pair of pig kidneys
  • 2 medium onions
  • 6 cloves of garlic
  • 2 cm piece of ginger
  • 1 ½ tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1 tsp commercial curry powder
  • ½ tsp of star anise powder
  • ½ teaspoon red chillie powder
  • ½ teaspoon of ground black pepper
  • 45 ml (3 Tbsp) of ghee or oil
  • Salt
  • Water 300 ml ( 1¼ cups)
Method:
  1. Dice the onions fairly finely.
  2. Peel the...

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Curried Diced Liver

Posted by Kroocrew on Thursday, August 20, 2009, In : Srilanka 



Ingredients : Serves 4 
 



500 g Calves' liver, sliced 
Black peppercorns 10 
Salt 1 tsp 
Ghee or oil 1 tbspn 
Medium onion, finely chopped 1 
Garlic, finely chopped 3 cloves 
Finely chopped fresh ginger 1 tspn 
Lemon grass or 2 strips lemon rind 1 stalk 
Ground cloves 1/4 teaspoon 
Ground black pepper 1/2 teaspoon 
Ground cinnamon 1/2 teaspoon 
Curry leaves 8 
Vinegar 3 tbspn 
Coconut milk 2 cups 
Chopped fresh dill or 1/2 teaspoon dried dill weed: 2 tbspn 
 
Method : 
Wash liver, put into small s...

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Laap Luang Phrabang

Posted by Kroocrew on Thursday, August 20, 2009, In : Laos 


This is the true laap. The most commonly available and tried “laaps” are in fact not, a point that non-Luang Phrabang residents disagree on! These other laaps are probably goi or salad naam toks. Luang Phrabang laap is actually more like a pate made with roasted egg plants. It has a smoky flavor and I have never been able to find it in any restaurant in Laos other than at Houey Xai in Bokeo province at Arimid Guest House restaurant. This laap takes a couple of hours to prepare and is cert...

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Sambal Goreng Ati dan Ampela (Fried Chicken Gizzard and Liver)

Posted by Kroocrew on Thursday, August 20, 2009, In : Indonesia 



Ingredients:

4 pairs of chicken's livers and gizzards
5 pieces of shallots
3 cloves of garlic
5 red chillie
4 cm galangal
10 gr shrimp paste
1 cup of coconut milk
1 pod of petai (usually 10 to 12 beans) (may be labelled peteh, petai, yongchaak, sataw, or sator), 
Salt and pepper.

Direction: 

Cut liver and gizzards into bite sized pieces
Skin shallots and garlic.
Brown shrimp paste
Grind finely shallots, garlic, red chilli peppers, shrimp paste
Brown these spices and galangal, mix them evenly
Add liver and gi...

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