Kid offal

Ingredients for 2 servings:

• 350 g kid offal, consisting of 1 x heart, 2 x kidneys and 1 x liver
• 350 g onion(s)
• 2 pointed peppers, red
• 2 handfuls of wok noodles
• 2 tsp fermented ginger
• 1 tsp garlic, freeze-dried
• 1 tsp Thai curry paste, red
• 1 tsp black pepper, ground
• 250 ml water
• 2 tsp fish sauce
• 1 tbsp soy sauce, n. B.
• e.g. coconut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Asian

Chop the onions very finely. Slice the bell peppers into thin half rings. Finely chop the ginger. Clean the giblets and remove any tendons. Cut the liver into bite-sized pieces, halve the kidneys, and dice the heart. Heat a little oil in a wok. First, sauté the heart with the ginger, remove and keep warm. Add more oil if necessary. Then briefly fry the kidneys and add to the heart. Finally, briefly fry the liver in the hot oil, add to the other giblets, and keep warm at 60 degrees Celsius. Brown the onions in the frying fat, then add the bell peppers and pepper. Dissolve 1 teaspoon of curry paste in 250 ml of water. When the vegetables are al dente, add the garlic, the mixed curry paste, and the fish sauce. If desired, add 1 tablespoon of soy sauce. Add the noodles and let them simmer for a few minutes. Add a little more water if necessary. Bring the dish back to a boil, add the giblets, and serve.