Toddy
shop–inspired fried chicken delicacy
With
pickled shallots, chilli-toasted dosa pancake
Serves:
2
Course:
starter
100
g chicken liver
100
g chicken hearts
100
g chicken gizzard
First
marinade
10
g fennel powder
15
g ginger garlic paste
5
g pepper powder
10
g chilli powder
5
mL lime juice
Salt
to taste
Second
marinade
20
g coconut powder
10 g rice flour
Dosa
crisp
10
g ghee
4
dosa pancakes (page 110)
To
finish
200
mL coconut oil
4
pickled shallots*
2
g micro cress
Soak
offals in cold milk overnight. Before preparation, remove from milk and remove
any fat bits or fibres around the meat. Wash thoroughly and pat dry.
Marinate
chicken offals with first marinade ingredients and salt as required. Mix with
second marinade and set aside.
Trim
dosa pancake to a slab of 4 cm by 7 cm. Toast in a pan by smearing ghee until
golden in colour. Sprinkle with chilli powder and salt.
Shallow-fry
the marinated offals using coconut oil, just enough to give a good crispy
outside but pink inside to keep the natural flavour of delicate offals.
Remove
and keep in paper towels to rest. Slice the pieces, arrange on top of toasted
dosa, and place sliced pickled onion and micro cress on top.
Suggestions:
When
frying, try not to crowd the pan; allow to colour before you turn the sides.
Resting
is as important as your cooking. If you try to cut the offals early, the juices
will be lost and result in a dry meat texture.
The
spice level can be increased by adding or reducing the chilli powder quantity.
*Pickled
shallots you may buy from the market, or preserve in a pickling mixture—1 part
water, 4 parts neutral vinegar, whole spices, 0.5 part salt, 0.5 part sugar.
Warm all together, cool down, and pour in jar with peeled shallots. Use after
48 hours.
Toddy
shops are great culinary retreats where spiced, aromatic dishes are made to
accompany the purest toddy that is obtained by naturally fermented sap from the
coconut tree.
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