1/2 lb. chicken livers and giblets.
1 large cucumber.
Vinegar, salt and pepper.
1 tablespoon cornflour.
1/2 teaspoon Ve-tsin (gourmet powder).
Method: Quarter cucumbers lengthwise, and slice diagonally. Soak cucumber slices in a little vinegar. Fry onions, livers, and giblets. Remove from oil as soon as cooked. Put cucumbers in remaining oil and fry till three-quarters cooked. Add salt and pepper. Blend cornflour and Ve-tsin with a little water. Mix livers and giblets in pan. Pour in smooth paste of flour and cook for 2 minutes.
Source: contributed by N. Tan (Seremban) in Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.39.