How time flies. Its already the 17th day of Ramadhan. 13 more days before Syawal comes which means the end of fasting month and all muslims would be celebrating Eid ul-Fitr or as we Malaysian call it, Hari Raya. A Merry Day. That's celebrated not just for a day, but the whole month. More on Hari Raya later though.
I started fasting when I was 7 years old but I only managed to fast for the whole month the next year when I was 8. Back then as an incentive, my parents (and I think most parents do too) would give us $1 for every day that we fast. Well, that lasted until we turned 12 and after that we just do it because its our responsibility.
When I was a kid and staying at home with my parents and 3 brothers, waking up for sahur for our very early morning meal is rather a challenge. I may be a light sleeper now but definitely not then. But I would still get up and eat the meal with everybody for I dont want to be hungry the next day. However, by the time I got up, my mom usually would have the food ready on the table. The spead is not as much as of for iftar/breaking of fast but enough to last us the whole day of fasting. Those are some of my favourite childhood memories. I attended a full boarding school since I was 13 so I didnt get to spend much time with my family anymore.
Well, I better proceed with the recipe post before I get too emotional. Today's recipe is about internal organs. Chicken gizzards that is. I just love love love these things. Dont ask me why. I just do. And as my other recipes, this is also very easy to make and nutritious too.
Green Beans with Chicken Gizzards in Soy Sauce
1/2lb chicken gizzards, cleaned and halves/quartered
Salt & turmeric to coat
2 handfuls of green beans, cuts into 2in long
3 garlic, thinly sliced
1in ginger, thinly sliced
Half onion, sliced
1 red chili, sliced
5-6 tbsp sweet soy sauce
2 tbsp light soy sauce
2-3 tbsp water
Oil for deep frying
1. Coat chicken gizzards with salt & turmeric, set aside
2. In a wok, heat the oil and deep fry chicken gizzards until golden brown. Set aside.
3. Transfer access oil into a container leaving about 2 tbsp in the wok. Medium heat.
4. Sauteed garlic and ginger until fragrant.
5. Add water, sweet soy sauce and light soy sauce. Stir.
6. Add green beans, onion and red chili. Stir. Turn heat to high and cover. 2 min.
7. Bring the heat back to medium and uncover. Add chicken gizzards and stir a few more times.
8. Serves with warm white rice.
I am also linking this to Kitchen Flavours for Joy from Fasting to Feasting.