Indomie with liver and gizzards
Indomie with liver and gizzards

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, indomie with liver and gizzards. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Indomie with liver and gizzards is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Indomie with liver and gizzards is something which I’ve loved my whole life. They are nice and they look wonderful.

Thanks for your love & support Please like,share , comment & Subscribe my channel. Spicy Chicken Gizzards & Liver Fry Chicken Gizzard Recipe by Grandma and Daughter ā¤ Village Food by Village Life channel.

To begin with this recipe, we have to first prepare a few components. You can have indomie with liver and gizzards using 4 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Indomie with liver and gizzards:
  1. Take Indomie
  2. Make ready Scotch bonnet and chopped onion
  3. Take Fried liver and gizzards with cabbage
  4. Prepare Curry

You might shy away from eating a chicken gizzard and liver thinking it's best left for making gravy for a roasted chicken, but chicken gizzards are rich in nutrients, low in fat and often an inexpensive source of protein. Drain the water and set aside. Heat the cooking oil in a frying pan. Wash the chicken gizzards and livers well.

Instructions to make Indomie with liver and gizzards:
  1. In a pot, add water and allow to boil. Add Indomie noodles.
  2. When it is cooking add scotch bonnet and chopped onions and Curry. Allow to cook until water is nearly dry.
  3. Pour in a plate and add liver and gizzards with Cabbage. Serve hot. #Homemade is that šŸ’ž

Boil them in a little water and salt until done. Heat oil in a pan and fry the onions golden brown. Add the cooked gizzards and liver together with the green chillies, turmeric powder, pepper powder and salt and keep frying on low heat until dry and brown. Gizzard by nature due to its density and texture, does not soak up flavours very well so I guess in dishes like adobo it will stand out. For the liver, it is the other way around, it is very tender and soft, just don't overcook it otherwise it will be tough and gritty in texture, the perfect liver is soft, tender and.

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