Main Dish

Chicken liver saute

Chicken liver saute


.500g chicken liver (cleaned and cut into pieces)

.2 onions coarsely chopped

.1 small bowl grated carrot

.1 bunch bok choy (brede tom pouce) coarsely cut

. 1 green chili (optional) cut into quarters

.2 tbsp garlic sauce

.black pepper

.salt to taste

.2 tbsp cooking oil


Methods for Chicken liver saute.

. Heat oil in a wok or frying pan

.add chicken liver, salt, garlic sauce and Blackpepper, stir and let to cook for 10 minutes

.add green, chopped onions, chopped bok choy and grated carrot, stir and fry for more 5 minutes

.remove from heat

.serve on a serving plate with bread



Chicken Potato cutlet

Chicken and potato cutlet


. 300 G chicken breast (minced)

. 1 potato (peeled and grated)

.1 Egg

.1 teaspoon ginger paste

.1 teaspoon garlic paste

. ½ teaspoon cinnamon powder

. ½ teaspoon red chili powder

. 2 tbsp tapioca powder

. About 2 bowls Crushed biscuits

. Salt to taste

.oil to fry

Method for Chicken potato cutlet

.Press grated potato to remove water

.In a large bowl, add minced chicken with grated potato

.Add ginger and garlic paste, cinnamon powder, red chili powder and salt. Mix well

. Leave to rest for 15 minutes

.After 15 minutes, remove excess water from the mixture

.Add egg, mix and finally add tapioca powder, mix well

.Make small balls with the mixture, and press the balls in crushed biscuits

. Heat oil on medium, drop a small piece of the cutlet to see if the oil is ready to fry

. Fry each cutlet till golden brown

. Drain on a kitchen towel paper

.Serve hot with tomato ketchup and chili sauce

.Can also accompany these cutlets with breads

Beef rissole

Beef Rissole


.200g minced beef meat

.250 g wheat flour

.100 g of melted butter

.3/4 glass of water

.2 chopped shallots

.1 egg

. 2 tablespoons of chopped parsley



.oil for fry

Method for Beef rissole

 .Put flour in a bowl, add butter, salt and water, Knead for a smooth dough. Wrap it in a damp cloth and keep to rest for about 30 minutes

.heat little oil in a pan, add chopped shallot and meat with a pinch of salt. Cook for 10 minutes.

.Off the heat, add egg, parsley, salt and pepper.

. Roll dough into rectangle shapes and garnish with the meat mixture (same step as spring rolls) or you can make shapes depend of your choice

.heat the oil in a large pan

.fry the rissoles until golden browned. Take them out and drain on a kitchen paper.

.Serve with hot rissoles with salads