How To make Chicken Liver and Anchovy Savory
4 tb Butter
6 Chicken livers
1/2 ts Pepper
2 Anchovy fillets
1/2 c Stock
3 sl Buttered toast (edged,
-trimmed and cut in 1/2) 2 tb Bread crumbs
2 tb Gratd Parmesan cheese
Melt butter in skillet. Saute chicken livers, chop the livers with pepper and anchovy fillets until well blended. Return mixture to skillet and add stock. Cook over medium heat 5 minutes, stirring frequently. Place mixture on toast. Sprinkle bread crumbs and cheese. Place under broiler for 1 minute to brown. Serves 3. Anita Douglas From: Paul Kimball Cooking Capers Shared By: Pat Stockett
How To make Chicken Liver and Anchovy Savory's Videos
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CAMBODIAN STEAK DIPPING SAUCE | TIRK PRAHOK | ទឹកប្រហុក
If you've ever had the opportunity to attend a Cambodian cookout, you've most likely encountered Tirk Prahok. Tirk Prahok is a Cambodian Steak Dipping Sauce made with fermented fish, so herbaceous, savory, sour, and funky in all the right ways.
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???? INGREDIENTS (adjust flavors to your liking)
Kaffir Lime Leaves - 4 leaves
Lemongrass - 1 stalk (lower half)
Galangal - 1.5 inch knob
Shallot - 1 small bulb
Garlic - 7 cloves
Chilis - 8 chilis (as much as you'd like)
Culantro - 5 leaves
Mint - 1 handful
Thai Eggplant - 3 eggplants
Prahok Fermented Fish - 1/2 cup
Boiling Water - 3/4 cup
Sugar - 1.5 tbsp
Granulated Chicken Flavor Soup Base Mix - 1 tsp
Lime Juice - 3 tbsp
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○ Relaxing Music - KHMER FLUTE | Cambo Page
Intro 00:00
Prepping Aromatics 00:25
Prepping Eggplant 02:46
Prepping Prahok Fermented Fish 03:44
Roasting Aromatics 04:48
Making Tirk Prahok Steak Dipping Sauce 05:25
Plating 07:49
Serving & Eating 08:01
Outro 08:20
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Pepsi over Coca Cola anydayyyyyy.
PART 2:
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???? How to make congee twice as fast (魚片粥)
Watch Daddy Lau teach us how to make sliced fish congee. With his secret chef technique, you can cut your cooking time in half and have a comforting bowl of fish congee in no time!
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???? RECIPE + INGREDIENTS????
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
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- Carbon Steel Wok:
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- 8 Quart Pot:
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- Dad's 40 year old Chinese Chef Knife:
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???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
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- Rice Cooking Wine:
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Options for Gluten Free Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? LINKS MENTIONED ????
America's Test Kitchen:
Downshiftology:
Precious Kitchen:
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HappyCat.黑皮猫:
Made With Lau (Chicken Congee Recipe):
Made With Lau (Century Egg & Pork Congee Recipe):
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⏲ CHAPTERS ⏲
00:00 - Prepare aromatics
01:12 - Slice fish
03:20 - Marinate fish
04:25 - Wash rice
05:01 - Start congee
06:57 - On congee
07:50 - Whisk congee
08:50 - Add ingredients
09:58 - Add seasoning & serve
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
3 savory mousses to serve for your Christmas appetizer
INGREDIENTS
For the mortadella mousse:
300g (1 1/4 cups) of ricotta
A pinch of salt
250g of mortadella
For the tuna mousse:
300g (1 1/4 cups) of ricotta
4 anchovies
250g of tuna in oil (drained)
For the salmon mousse:
300g (1 1/4 cups) of ricotta
150g of smoked salmon
Parsley
Salt
Pepper
METHOD
1. In a food processor add the ricotta, salt, and mortadella and mix until creamy to prepare the mortadella mousse.
2. In a food processor add the ricotta, anchovy, and tuna in oil and mix until creamy to prepare the tuna mousse.
3. In a food processor add the ricotta, smoked salmon, parsley, salt, and pepper and mix until creamy to prepare the salmon mousse.
4. Fill a piping bag with the mixture and divide each mousse separately into small bowls.
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