Sunday 3 June 2018

Peppered gizzard and beef






DIRECTIONS AND INGREDIENTS 

In a pot, boil gizzard and beef with water just above the level of the meat, season with white pepper, black pepper, salt, stock cubes, garlic powder, ginger paste and thyme. Allow to cook for about 30 minutes. Remove the stock from the meat and put it back on the heat. Add about a 6-7 tablespoons of vegetable oil and satay until the meat starts turning brown. Add pepper paste and stir well. Add 2 tablespoons of chilli sauce, followed by a tablespoon of oyster sauce. Garnish with finely chopped onions, yellow and green bell peppers. Remove from the heat and serve.
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