• Make scrambled egg with onion first
  
• Put scrambled egg aside
  
• Make the tomato sauce with tomato, some ketchup + water, salt + sugar
  
• Mix scrambled egg in the tomato sauce
  
• Add spring onion for garnishing
  

(04-12-2021, 03:02 PM)Destiny Wrote: haha i never dared to eat liver.. i hated it during confinement.. it has that 'metal taste' to me.. lol

(04-12-2021, 06:08 PM)ghettomotto Wrote:

(04-12-2021, 03:02 PM)Destiny Wrote: haha i never dared to eat liver.. i hated it during confinement.. it has that 'metal taste' to me.. lol

Yeah I understand. It's an acquired taste. 

The metallic taste puts many people off that's why I like the oyster sauce recipe which balances it out. That's also why others add spring onion or even chili to mask the taste even more. But it has important nutrients!

I have a unique recipe that I discovered some years ago: Sichuan aglio olio. 

1. Soften chopped garlic, chopped chili, and black pepper in olive oil over low heat
2. Increase heat slightly and add in sichuan peppercorn to release its flavour
3. Toss cooked pasta and any other ingredients (mushrooms, meat, whatever) in

It's quite an odd combination but sichuan peppercorn really mixes well in aglio olio.

(04-12-2021, 02:29 PM)ghettomotto Wrote: I'm gonna make some stir fried pig's liver in oyster sauce later. Not something I eat regularly but it's good to boost my iron intake from time to time, especially when I feel a little dizzy after standing up too quickly.

1. Mix oyster sauce and water in a bowl; not too much water but just enough to account for evaporation later during cooking
2. Caramelise sliced onions over low-med heat
3. Turn heat up higher and add sliced liver (should be somewhat thinly sliced)
4. After slightly browning the liver, add oyster sauce and water mixture and let it simmer for a while



Mine rarely turn out so perfectly cooked like this pic but decent enough for my liking. 

(04-12-2021, 06:08 PM)ghettomotto Wrote:

(04-12-2021, 03:02 PM)Destiny Wrote: haha i never dared to eat liver.. i hated it during confinement.. it has that 'metal taste' to me.. lol

Yeah I understand. It's an acquired taste. 

The metallic taste puts many people off that's why I like the oyster sauce recipe which balances it out. That's also why others add spring onion or even chili to mask the taste even more. But it has important nutrients!

I have a unique recipe that I discovered some years ago: Sichuan aglio olio. 

1. Soften chopped garlic, chopped chili, and black pepper in olive oil over low heat
2. Increase heat slightly and add in sichuan peppercorn to release its flavour
3. Toss cooked pasta and any other ingredients (mushrooms, meat, whatever) in

It's quite an odd combination but sichuan peppercorn really mixes well in aglio olio.

1. Fry chopped onions, ginger, garlic, and masala spices in oil over low heat to release the flavours
   
2. Throw in mutton chunks to brown them slightly
   
3. Add pre-soaked chickpeas (preferably for about 24 hours) with some of the soaking water
   
4. Can add potato chunks if you like
   
5. Add tomato paste (I normally use 1/3 to 1/2 of a small can of Gilda tomato paste)
   
6. May have to add more water to make sure everything's covered up nicely
   
7. Let it simmer (low heat) until chickpeas and mutton are soft
   
8. Add salt to taste
   

(09-12-2021, 11:57 PM)arthur Wrote: Mutton Curry

Okay I've been a bit hesitant to share this recipe because I don't cook as much as some of you do, so I'm a little shy. But I've made these quite a few times and it's always turned out well.

Essentially, it's a more health-conscious version of the kind of mutton curry/masala we normally see in South Indian eateries. The main difference here is the use of tomato paste instead of coconut milk or yoghurt.

1. Fry chopped onions, ginger, garlic, and masala spices in oil over low heat to release the flavours
   
2. Throw in mutton chunks to brown them slightly
   
3. Add pre-soaked chickpeas (preferably for about 24 hours) with some of the soaking water
   
4. Can add potato chunks if you like
   
5. Add tomato paste (I normally use 1/3 to 1/2 of a small can of Gilda tomato paste)
   
6. May have to add more water to make sure everything's covered up nicely
   
7. Let it simmer (low heat) until chickpeas and mutton are soft
   
8. Add salt to taste
   

It's one of those dishes that taste even better after being left alone overnight.

Enjoy your (relatively) healthy curry! Let me know if you have ways to improve this recipe (without adding yoghurt, coconut milk, or ghee).