Sach chrouk bey choan wit slerm moan .
(Bacon rolls with chicken liver)

French influenced recipe from Khmer Krom in *Prey Norko* Saigon province. Crispy bacon rolls with marinated chicken liver are delicious, this East meet West appetizer is great for party. Back home, my great aunt made this dish with homemade bacon which time consume but it taste much better than store bought bacon. She made bacon by sliced pork belly thinly and cured with salted and palm sugar over night.
• Ingredients :
  • 1 lb Chicken liver, rinsed, cut into bite sizes and drained
  • 2 Cloves garlic, minced
  • 2 Tablespoons oyster sauce
  • 1 Tablespoon palm sugar, or light brown sugar
  • ½ Teaspoon paprika or cayenne pepper
  • ¼ Teaspoon black pepper
  • ½ lb Thin sliced bacon, cut in half-length
  • Wooden tooth picks to secures meat
• Procedures :
  In a small bowl, mix chicken liver with garlic, oyster sauce, sugar, red and black peppers, mix well, covered bowl with foil and refrigerated over night or at least 4 hours.
  Place a piece bacon flat on the cutting board, put a piece of marinated chicken liver on top of one end, wraps bacon over the chicken liver tightly and secure it with a toothpick, set a side when done, continue wraps liver till done.
  Put bacon rolls on a baking pan, bake at 350 degrees for 45 minutes or till the bacon crispy.
  Remember to turns the bacon rolls so that both sides cooked evenly.
  Serve hot.