How to cook Special Tippy Tippy
For this you will need... (For two people or one Seppo)
A kilo of mixed chicken livers and hearts
1 red onion
10 ounces of ocra
2/3 cloves of fresh garlic
A dozen cherry tomatoes
1 big fat juicy lime
2/4 small red chillis
Very expensive olive oil imported from Tokyo
Lea & Perrins
Salt
Pepper
Okay, I've actually forgotten where to start.. ah yes!
Cut the liver and hearts in two, you know... Bite sized like..
Peel and dice the red onion
Squash the garlic cloves with the back of a spatula, this makes them easier to peel before you dice them as well, you should fucking know this - most of you are older than me.
Chop the red chillis into small rings and think very carefully about cutting the lime right after cutting the chillis.. can you see the lime? Rub your eyes just in case.
Put all of the above into a bowl, add salt and pepper, Lea & Perrins and lime juice and fold together with your fingers just like how a chef does.
Add some olive oil to a hot plate or wok or frying pan and keep your eye on it, make sure the hearts get done all the way through and don't overdo the liver or it will taste like how your mother cooked it back in 1982.
Turn on your ceiling fan and put the ocra into a bowel, stand under the ceiling fan and throw the lot above your head and shout, "Praise Jesus! hallelujah!!" at the top of your voice, then pul down your pants and shorts and assume a squatting position, fall backward and rock gently back and forth holding your knees to your chest.
Make sure the food is all cooked nice and eat it, trust me it's well nice (unless you're celebrating the Chinese vegetarian festival like the Thais are) - you can add more lime juice if you want.
Serve with rice, mash, salad - up to you.
You don't need the cherry tomatoes, save them for another day or use them in a salad to serve with your (Scampy's) Special Tippy Tippy.
Your welcome.
