OFFAL ADVENTURES A FAMILY FAVOURITE
Offal is the collective term for the internal organs and entrails of a butchered animal. Some cultures strongly consider offal as food to be ‘taboo’, while others use it as delicacies. Such as foie gra, pate, and haggis—are internationally regarded as gourmet food in the culinary arts. Fish offals can be very tasty. Delish is the word for offal dishes for me. It is precisely because of this I have included a separate chapter on offal dishes in this book. I would recommend using fresh ‘offals’ for cooking.
SIZZLING HOT PLATE CHICKEN OFFALS
“ Sizzling hot plate dishes are my favourite. It brings so much joy and excitement seeing and hearing the sizzles as the food is being brought to the table. Not only that it really makes the food taste amazingly delicious.”
SERVES
3
PREPARATION
15 Mins
COOKING
25 Mins
4 dry chillies
¼ cup oil
1 cup shallot, sliced
1 tablespoon garlic paste
1 tablespoon ginger paste
2 teaspoons coriander root paste
1 teaspoon salt
1 teaspoon sugar
1 cup tomato, cut into lengths
200 g fresh chicken gizzards
200 g fresh chicken livers
50 g fresh chicken hearts
¼ cup coriander leaves
2 teaspoons Thai roasted chilli paste
Serve with green chillies and lemon on hot plates
৪টি শুকনো মরিচ
¼ কাপপ তেল
১ কা কাপপ shallot, কাকাটা
১ টেবিল চামচ রসুনের পেস্ট
১ টেবিল চামচ আআদা পেস্ট
২ চা চামচ ধনেপাতার গুঁড়ি, বাটা
১ চা চামচ salt
১ চা চামচ চিনিনি
১ কাপ টমেটো, লম্বা করে কাটা
২০০ গ্রাম মুরগির গিলা
২০০ গ্রাম মুরগির কলিজা
৫০ গ্রাম মুরগির দিল
¼ কাপ ধনে পাতা কুঁচি
২ চা চামচ থাই রোষ্টেড চিলি পেস্ট (পৃষ্ঠা ৩৫৬)
গরম প্লেপ্লেটে raw মরিচ এবং লে লেবু দিয়ে পরিবেশন করুন
DETAILS :
THINLY cut the dry chillies. Heat the hot plates.
IN a pan, heat the oil. Add the sliced shallot and dry chillies, fry until soft, add all the ingredients from garlic paste to tomato, and fry to mix well. Add the gizzards and the heart with a little water, and simmer until they are ¾ done. Add the liver, and fry for 5 minutes. Sprinkle the coriander leaves, and add the Thai roasted chilli paste. Mix well. Remove from the heat. Taste and adjust the seasoning.
SERVE on the preheated hotplate with chillies and lemon.
