Once in a while, I would buy some liver and we would cook the same thing again and again: in porridge, in soups, fried in onions and ginger. So today, I wanted to do a salad. Here’s a spicy Thai version. A really nice change.
Thai Spicy Sweet Liver (Tab Wan)
Ingredients
- 2 Tbsp Stock
- 100 g Pork Liver sliced to 5 mm
- 2 bunches Spring Onions sliced to 5 mm
- 1 bunch Coriander leaves
- 10 Mint leaves
- 3 Fried red dried chillies
- 3 shallots or 1 small onions sliced
- 1 tsp chili flakes
- 2 tsp Fish sauce
- 2 Tbsp Kao Kua glutinous rice, toasted and then grounded
- 1 tsp Sugar
- Half a lime
Salad
- Mesclun salad or lettuces
Instructions
- Heat a pot with the stock.
- Add the liver and cook for about 1 minute.
- Add all the rest of the ingredients except the mint leaves.
- Fry for another minute or until the stock is absorbed.
- Give a squeeze of lime and serve on a bed of salad.
Here’s a sweet lady showing you how to do the sweet liver Thai style.
