Ingredients:
1 kilo turkey wings,deboned, cut to serving pieces
2 pcs. chorizo, sliced
1 small can liver spread
1/2 cup grated cheese
1 medium size potato, quartered
1 large size carrot, cut into wedges
2 medium size bell pepper, cut into wedges
1/2 cup green olives
1/2 head garlic, chopped
2 medium size onion, chopped
2 tbsp. tomato paste (or 1 cup tomato sauce)
2-3 chili, sliced
1/4 cup white vinegar
1/4 cup fish sauce
1 tsp. peppercorns, crushed
1 tbsp. chili flakes (optional)
2-3 pieces bay leaf
1 tsp. sugar
salt and pepper
cooking oil
Cooking procedure:
Place the turkey meat in a big bowl, mixed in vinegar and add 1 tbsp. salt and few dashes pepper, let marinate for at least 5 to 10 minutes.
Drain marinade, in a frying pan stir fry meat in batches until all side are seared, keep aside.
In a sauce pan sauté garlic and onion, add the chorizo and stir cook for a minute.
Add in the turkey meat and stir cook for 2 to 3 minutes.
Add in the fish sauce, tomato sauce and liver spread, continue to stir cook for 3 to 5 minutes.
Add 3 to 4 cups of water, crushed peppercorns, chili flakes and bay leaf simmer for 1/2 to 1 hour or until the meat are tender, add more water as necessary.
Add in the potato, carrot, chili, green olives and sugar, cook for another 5 to 10 minutes or until vegetable are cooked and sauce thickens.
Add bell pepper and grated cheese, season with salt to taste and cook for another minute.
Serve hot with a lot of rice.
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