Spicy Sweet Chicken Liver Saute Sambal Goreng Ati Recipes
CHICKEN LIVER MOUSSE WITH TRUFFLES - ... RECIPE
Provided by á-170456
Number Of Ingredients 14
Steps:
- Trim the livers of all connective tissue and cut away any green areas. In a glass or stainless steel bowl, combine the bay leaves, garlic, brandy and Marsala. Toss with the livers. Cover and refrigerate overnight. Drain the livers, reserving the marinade. Pat them dry with paper towels. In a large heavy skillet, heat the 4 tablespoons butter over medium-high heat. Add the livers, the reserved bay leaves, and garlic, and toss 20 seconds or until the livers lose their red color. Pour in the marinade and boil about 2 minutes. The livers should be firm but still pink inside. Scoop them out of the pan with a slotted spoon and set aside. Continue boiling down the liquid until all of it has evaporated and the butter sputters. Add the 2 tablespoons of stock to the pan and scrape the contents over the livers. Cool to room temperature. Puree the livers in a food processor until smooth. Season aggressively with salt and freshly ground pepper. Have a large bowl of ice handy. In a medium bowl, whip the 10 tablespoons butter with a portable beater at medium speed until fluffy. Gradually beat in the liver puree, then set the bowl over ice and continue beating at medium speed 8 to 10 minutes, or until the mixture has lightened in color and is very fluffy. Cover and refrigerate 1 to 2 hours. To serve, bring the mousse close to room temperature. Spoon it into individual 3-inch ramekins or crocks, or mound it in a 3-cup terrine. Sprinkle generously with the shaved truffle. Accompany with bite-sized pieces of crusty bread. This recipe yields 8 to 10 servings.
SPICY SWEET CHICKEN LIVER SAUTE - {SAMBAL GORENG ATI} RECIPE
Provided by á-170456
Number Of Ingredients 13
Steps:
- Divide the livers in lobes, bring it to a boil with a cup of water. Discard the water. Heat the oil in a wok and stir-fry the liver over medium heat for about two mnutes or until the color become light brown. Set aside. Using the left over oil in the wok, saute the shallots, garlic, hot chili and sweet pepper for approximately 2 minutes or until you can smell the aroma. Add the liver and stir-fry it for another 2 minutes and it is ready to serve. This recipe yields 4 to 6 servings.
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