How to Make Cambodian Stir-Fried Giblets with Garlic and Ginger Asian Cooking Recipe Cuisine

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Cambodia Stir-Fried Giblets with Garlic and Ginger


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 2-4 Servings

 2 tbsp peanut oil

 2 shallots, halved and finely sliced

 2 garlic cloves, finely chopped

 1 Thai chili, seeded and finely sliced

 1 oz fresh ginger, peeled and shredded

 8 oz chicken livers, trimmed and finely sliced

 4 oz mixed giblets, finely sliced

 1-2 tbsp fish sauce

 1 small bunch cilantro, finely chopped

 ground black pepper

Directions:

 Heat the oil in a wok or heavy pan. Stir in the shallots, garlic, chili and ginger and stir-fry until golden. Add the chicken livers and mixed giblets and stir-fry for a few minutes more, until browned.
Stir in the fish sauce, adjusting the quantity according to taste and half the chopped cilantro. Season with ground black pepper and garnish with the rest of the cilantro. Serve hot with rice. 


Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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