Number of servings: 4
- 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.
You can replace chicken liver with chicken gizzard, or beef gizzard/liver.