Stir Fry Liver with Oyster Sauce

Stir Fry Liver with Oyster Sauce

I love any kind of liver and last Saturday made this for dinner. It was a chicken liver day and a few Thai red bird chillies did add to the flavour. Here’s how I made it.

Resources:
750 grams of chicken liver cut into bite size pieces (remove the sinews)
2 medium onions sliced
2 inch ginger cut into juliennes
20 garlic cloves chopped
10 Thai Bird chillies
Once bunch of spring onions - whites and greens chopped separately
1.5 Tbs of Shao Xiang Wine
4 Tbs of Light Soy Sauce(Kikkoman)
6 Tbs of Oyster Sauce
3 Tsp Black Pepper Powder
Salt
White Oil

Procedure:
Heat Oil in a wok
Fry the liver in batches on medium flame for not more than 90 to 180 seconds!! Set aside
Once done ensure adequate oil is heated
Throw in the sliced onions and then after a minute the chopped spring onion whites too
Sauté for a while until they change colour
Add the chopped garlic
Add the ginger juliennes
Give the mix a good stir
Add back the liver
Add 1.5 Tbs of Shao Xiang Wine
Add 4 Tbs of Light Soya Sauce ( I use Kikkoman)
Add 6 Tbs of Oyster Sauce
Add 3 tsp of Black pepper powder
Add salt
Stir well and then add the chopped spring onion greens and bird chillies
Mix well and then stir lightly for a couple of minutes
Serve with rice or noodles.

Bhuna Keema

Bhuna Keema

Last night I was thinking of making a Kolkata style Biryani today. But that would mean going to the local butcher for the choicest cuts. Felt lazy and remembered that we had Mutton Keema in the refrigerator. Chaitalii let’s boil the Keema first and then carry on with it. We started discussing the process and zeroed onto a drier preparation. I mentioned that the spice element needs to be simple and suggested that we will restrict this to the flavour of coriander. The hotness quotient would be derived from the Ghost Pepper and a few green chillies. Once the recipe was formalised this is what I did:

Ingredients:

1 kg Mutton mince
1 inch cinnamon
1 Black Cardamom
5 Green Cardamoms
10 cloves

4 chopped onions
2 chopped tomatoes
20 garlic cloves chopped
2 Tbs ginger juliennes
1 tsp Turmeric Powder
3 Tbs coarsely ground toasted Coriander seeds
5 Green chillies chopped
4 Bhut Jolokia cut into small pieces
Salt
Mustard Oil
Chopped Coriander Leaves

Boil the mince with the whole cinnamon and Cardamoms until almost done. Drain the mince and keep the stock.

Heat mustard oil in a kadai.
Add the onions and fry them until light brown
Add the chopped garlic
Sauté for a little while until the onions turn brown and then throw in the tomatoes. Add the Turmeric Powder
Sauté for a while until the tomatoes are done and then add the mince.
Add the bhut jolokia and the ginger juliennes
Give it a good stir and then put in the stock (keep a cup for later)
Stir now and then as the moisture evaporates
Once it’s semi dry add the the ground coriander
Mix well and then bhunao the mince for a while
Add the chopped Coriander leaves
Add salt
Add a bit of stock off and on if it sticks ( it would/should!!)
The colour would change to a darker shade of brown.
Switch off the flame.
Transfer and squeeze in the juice of a lemon
Have it with Butter Nan
Delicioso!!!