"Liver stir-fried coconut milk" or "Roasted liver coconut milk", a great home childhood menu of great-grandchildren Cooking with Tuad

Today, the eldest son of a great-grandfather came home. But he told his great grandfather since before that he would like to eat liver stir fried with garlic but add "coconut milk" Instead of oil and then add garlic, normal pounding pepper Therefore would like to call this menu “Liver fried coconut milk” So be it

Has anyone ever eaten?

Liver stir-fry coconut milk, the taste is sweet, salty, sweet, taken with salty meat, firm liver, sticky, sweet, coconut milk, fragrant, kaffir lime leaves

Kaffir lime leaves and garlic, pepper and coconut milk will all smell the liver. Hard fried liver But not too hard Eat and appetite Delicious food to eat Eat with steamed rice alone. For people who like to eat liver

Today, eaten with Pho Sato. Because the grandchildren bought Sato from Facebook group, TU market. The formula is as follows

formulaLiver fried coconut milk

Grated coconut 1 kg
Water for squeezing 800 cc
garlic 16 lobe
Shallot 3 lobe
Black pepper 1 Tablespoon
salt 1/2 Tablespoon
Coconut sugar 1.5 Tablespoon
Low Soy Sauce Formula 2 Tablespoon
Kaffir lime leaves 14 Leaves (shredded 10 leaves, torn, add 4 stir fry)

The formula of a great-grandfather doesn't contain oil. And how to do that is in the video clip

How to make "Fried liver with coconut milk" or "Roasted liver with coconut milk"

1. Squeezed coconut, mixed with water to get the cream. Separate by sieve The coconut milk in the refrigerator freezer for free to cook other things later.

Once he had the elite Refrigerate, set aside In order to prevent the coconut milk from spoiling

2. Wash the pork liver with salt and many water until the water is clear. Cut the liver into thin pieces If not eating pork liver Can be changed to meat, such as pork, beef, etc.

3. Pound garlic, black pepper and shallot, as detailed below.

4. Cut 10 kaffir lime leaves, or if the weather is hot, it will be cut later when roasting or stir-frying near the liver. So that the kaffir lime leaves will not be crispy (Some parts of Thailand are very hot)

And prepare 4 more kaffir lime leaves for tearing, stir-frying with liver in the pan

In the picture, the alley is not very fine. Not really seen like when girls already

5. Use the coconut cream to set the fire on a turner. People should use the turner to keep the coconut milk from burning or stick to the pan. Heat until boiling until it breaks. The coconut milk will turn yellow.

When the coconut milk is boiling, crack it and add the garlic, shallot and black pepper to the pound.

6. Season with sugar, coconut, salt and white soy sauce.

7. Stir-fry until the liver starts to cook and change color. Tear the kaffir lime leaves into Add fragrance

8. Roasted until dry Used for 1 kg of liver. This great-grandmother is roasted for about 15-30 minutes, then sprinkled with kaffir lime leaves and shredded.