Number of servings: 4

INGREDIENTS:

• Bamboe Sambal Goreng Ati seasoning paste
• 250g chicken liver*
• Petai beans
• Shredded red chili
• 65 ml thick coconut milk
• 250g potatoes
• 3 Tbsp oil
• 100 ml water

HOW TO MAKE IT
Boil 250g chicken liver until tender. Lift from water and when cooled, cut into small cubes. Set aside. Heat 3 tablespoons of oil in a pan,
stir-fry the seasoning paste (and petai beans and shredded red chili, if preferred) with oil for 1 minute. Stir in cubed liver, stir-fry for another 4 minutes.

Pour in 65 ml thick coconut milk and 100 ml water. Simmer for 10 minutes. Stir in fried potato (from 250g potato, diced and fried), simmer for another 2 minutes.

*Variation tip:
You can replace chicken liver with chicken gizzard, or beef gizzard/liver.