Tuesday, September 27, 2011
Spicy Chicken Liver (Sambal Goreng Hati)
150 g chicken liver, cooked and chopped into small square
2 potatoes, peeled and chopped into small square
2 red/green chillies, thinly sliced
1 cm galangal (laos)
100 ml coconut milk
1 salam leaf
Spice paste :
2 cloves of garlic
2 candlenuts (substitute with 4 almonds)
1/2 fresh tomato
1 tsp brown sugar
1 cm of ginger
Salt to taste
Cooked the chicken liver for 10 minutes. Set aside and let it cold then cut into small square.
Heat the oil, and then fry the potatoes. Don't fry them too dry. Set aside
In remaining oil, sauté the spice paste, chillies, galangal and salam leaf until fragrant.
Then add the potatoes and the chicken liver. Stirring well and let the spices absorbed. Then add the coconut milk.
Cook until the sauce is thick. Don't stir too much because it would make the chicken liver falls apart.