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- 1 CUCUMBER, peeled and sliced
- 1/4 PINEAPPLE, cleaned and cutvin cubes
- 1/2 PAPAYA, cleaned in cubes
- 50 GRAM TAMARIND
- JUICE FROM 1 LEMON
- 1 TBSP SUGAR
- 1/2 TBSP PRAWN PASTE
- 2 CHILIES, thinly sliced
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- 300 GRAM CHICKEN LIVER
- 200 GRAM MINCED PORK
- 1 TBSP SOY SAUCE
- 1 ONION, chopped
- 1 TSP VINEGAR
- 1 TSP SUGAR
- 1 TSP CORIANDER SEEDS
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Mix the tamarind with 1/4 cup of hot water, soak
for ten minutes and press out the juice. Add the lemon juice, the prawn
paste, the sugar and the chillies. Put cucumber, papaya and pineapple
in a bowl an pour the dressing on top. Decorate with chili peppers.
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Fry the onions three
minutes. Boil the chicken livers in hot water for 5 minutes and cut
them very small. Add the livers and onion to the other ingredients,
add pepper and salt to taste, knead well and form 25 small balls. Put
these in the fridge for two hours. Fry them 10 minutes in hot oil on
all sides. Serve with sambal.
This recipe originates from Malaysia, more
specifically from the Nonya kitchen. Originally, it is made with pork
liver, which I substituted for chicken liver; the balls are wrapped
in pig's caul, but that was not available, and the taste was fine without.
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