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DIRTY FRIES

Ingredients:

1 tbsp minced ginger
1 tbsp minced garlic
2 tbsp cooking oil
100 grams MAGNOLIA CHICKEN STATION LIVERS
100 grams French, crisscut or wedge fries, deep-fried
100 PUREFOODS THICK CUT HONEYCURED BACON, fried in its own fat then chopped
1 (235 g) pack MAGNOLIA CHEEZEE SQUEEZE CHEDDAR

GREEN CURRY SAUCE:

3 stalks lemongrass (tanglad), use white part only, chopped
1 tbsp sliced ginger
1 (50 g) pc red onion, finely chopped
3 pc dried chili, finely chopped
5 pc dried kaffir leaves, crushed
1 tsp cumin powder
2 (80 g) bundles cilantro (wansoy), use tender leaves and chop
2 tbsp finely chopped basil leaves
1 (400 mL) can coconut cream
1 tbsp chicken powder
2 tsp iodized fine salt
1 tsp pepper
2 tbsp sugar

Procedure:

  1. Sauté ginger and garlic in hot coconut oil and used bacon oil. Add chicken livers and cook until crispy. Chop then set aside.
  2. On a serving platter, arrange fries then top with liver and bacon. Drizzle cheezee squeeze and green curry sauce on top.
  3. Prepare green curry sauce by sautéing the first 8 ingredients in a saucepan for about 5 minutes. Add coconut cream and simmer for another 5 minutes. Puree in a blender until smooth.Put mixture back in a saucepan and add chicken powder, salt, pepper and sugar. Let simmer until slightly reduced.
Makes 2-3 servings.
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