313 Hachee with chicken hearts
Hachée (wiki) the Dutch way is ‘based on beef, onions and acid (usually vinegar or wine) is a typical example of traditional Dutch cuisine. Clove and bay leaves are added to the thick gravy. It is usually served with red cabbage, apples, apple sauce, potatoes.’
This fusion version in Beb’s cook book is almost a modern version of ‘hachee Asian style’. 😉
The recipe requires either heart or liver, but I’m going to use both today. My local butcher placed them right next to each other on display: I couldn’t resist. Chicken Hearts are delicious. They are slightly firmer than liver.
Beb’s hashee contains laksa. She means noodles. Laksa is known in Malaysia as a spicy noodle soup. This hashee actually looks a lot like that dish. Only it’s not pedis (spicy).
Because I have a kilo of meat in total, I double the ingredients in my dish. Here’s Beb’s original recipe.
Enough for 2-3 people, ready in 45 minutes.
Hachee with chicken hearts from Beb Vuyk’s Groot Indonesisch Kookboek, page 263.
1/2 kg chicken hearts (and livers)
20 grams laksa
1 tablespoon oil
1/6 block santen (coconut cream)
5 tablespoons of chopped onions
2 chopped cloves of garlic
5 roasted kemiries (candle nuts)
1 teaspoon of sugar (regular)
Cook the hearts (livers) in not to much water that is lightly salted. Cut them in half. Let the laksa (noodles) soak in hot water. Rub onions, garlic and candle nuts with the sugar until it turns into a paste and fry it in the oil. Add the hearts, and the broth and bring to a boil. Put in next the block santen and cook until the sauce begins to thicken. Stir in well squeezed out laksa and let it simmer until the laksa is done.
Dutch hachee needs quit a lot of onions. So I rub about 10 tablespoons of onions and 4 cloves of garlic fine in my mortar (I use 1 kg of meat). It is a delicious, simple paste with the candle nuts. I use ready made kemiri paste. I buy it at a big supermarket or Asian food store. You can use whole candle nuts. Roast them in the pan and then rub them in the mortar.
But first make the broth. I cook the hearts for 10 minutes, I add the livers about 3 minutes later. They do not need so long. Make sure your meat is just under water. Do not make too much broth.
Now fry your onions and garlic mix from the mortar until the onions turn light yellow. Add the meat and immediately add the broth as well. The santen can go in now. If you do not have santen use a cup of coconut milk. Let this simmer.
In the ingredients list Beb mentions ‘pepper’ but she doesn’t mention when to add pepper during preparation. I add a teaspoon of pepper to the broth now and let my dish simmer for 6 more minutes, stirring occasionally until the santen has dissolved about half way.
I buy egg noodles at the supermarket. I look for thicker, flatter noodles than the noodles I use for bami goreng. You can use any kind but this thicker noodle I think works best with this hachee.
This hachee is very tender because of the coconut cream. It can use some spiciness. Make sure you add enough salt to your hearts and liver dish as well. 😉 Selamat makan.