Eggplant Chicken Blood Stew

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Ingredients:

Diced Chicken Liver, Breast, Intestines and Gizzard
Diced Eggplants
Diced Shallots, Ginger, Bell Peppers, Onions
Soy Sauce
Chicken blood mixed with vinegar and lemongrass

Procedure:

Heat a little oil in a pan and saute Diced Shallots, Ginger, Bell Peppers, Onions. 

Add the Diced Chicken Liver, Breast, Intestines and Gizzard, and continue sauteing until the turn brown. Add the Diced Eggplants, soy sauce and the chicken blood that has been mixed with vinegar and lemongrass. 

Keep sauteing until cooked. 

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Cassava Pudding

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The Cassava was boiled, and there were just too many of them. This, I mentioned in my previous post. If there are so many, we need to find a way to recreate them and make them more appealing to the people in the house. 

So, from the boiled Cassava, we went to look for some recipes to tweak or remake.. 

We didn't find any, so we had to think of a recipe and came up with the simplest bread pudding recipe we have been making. Instead of the bread, we used the boiled Cassava. 

To experiment, we used a few boiled stems, mashed them and mixed butter, condensed milk, cream and cheese. 

And because it was just an experiment, we baked it in our oven toaster instead of the big oven. Baked it about 25 minutes, and this is the result.. 

It's flaky, crunchy and chewy on the inside. Yummy.. The texture is soft, but you could imagine a very soft textured Cassava cake. Because this is successful, we are going to make more from the remaining boiled Cassava stems.. 

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