Slerm sach ko char ma-nor.
(Veal liver with pineapple)
Veal(young cow)liver with pineapple and crisp celery is delicious and easy Khmer recipe. This recipe could serves as appetizer(mahope sar) or with rice.
- Ingredients :
- 4 Cups water
- 1 lb Veal liver
- ¼ Cup water
- 1 Tablespoon cornstarch
- 1 Tablespoon fish sauce
- ½ Tablespoon sugar
- 2 Tablespoons vegetable oil
- 2 Cloves garlic, minced
- 1 Yellow onion, sliced
- 1 Tablespoon soy sauce
- 1 Fresh pineapple, peeled, corded and cut to bite sizes, or a large canned of chunks pineapple, drained
- 3 Stalks celery, chopped
- ¼ Teaspoon black pepper
- Procedures :
Put liver and 4 cups water in a pot and cook till water bubbling, immediately removed liver, let it cool down then sliced it thin and set a side. Do not over cooked liver.
In a small bowl, mix ¼ cup water with corn starch, fish sauce and sugar, mix well and set it a side.
Heat up a wok or skillet in high temperature.
When skillet is hot, add oil, garlic, onion, liver and soy sauce, stirs well.
Add pineapple and celery, stirs for couple minutes.
Seasoning with prepared cornstarch sauce, stirs well till sauce thicken.
Sprinkles with black pepper before server.
Serve hot with rice or serve as appetizer(mahope sar).
Copyright by Mylinh Nakry.