Home Appliances
Ingredients
|
50ml Chicken Stock 1 litre Cooking oil 1 litre Water 1 Lemongrass Stalk 2 Fresh Bay Leaves 3 Kaffir Lime Leaves 15 Cherry Tomatoes 5g Bird’s Eye Chillies (Chilli Padis) 5g Galangal 5g Ginger 15g Garlic 20g Shallots |
60ml Coconut Cream 50g Large Red Chillies 50g Stink Beans (Petai) 300g Fresh Chicken Liver 300g Indonesian Potatoes 2 Tablespoons Sweet Soy Sauce (Kecap Manis) To taste Salt To taste Sugar To taste White Pepper Powder |
Methods
1. Boil water in a pot. Add fresh chicken liver and cook for about 5 minutes. Remove and allow it to cool.
2. Cut cooked chicken liver into 2cm cubes. Peel Indonesian potatoes and cut into 2cm cubes.
3. Cut cherry tomatoes and petai into halves.
4. Deseed and cut large red chillies into desired thickness. Slice chilli padis into halves. Cut the white portion of lemongrass stalk away and smash the remaining stalk lightly.
5. In a pot, heat up cooking oil. Add potatoes and fry for about 6 to 8 minutes, until golden brown. Remove potatoes and set aside 4 to 5 tablespoons of oil.
6. In a blender container, add sliced red chillies, sliced chilli padis, shallots, garlic, galangal and ginger.
7. Blend into a paste using your Hand Blender.
8. In a heated pan, add the leftover oil from frying the potatoes. Add lemongrass stalk, bay leaves and kaffir lime leaves. Fry for about 3 to 5 minutes until fragrant.
9. Add blended paste. Continue to cook for about 5 to 8 minutes, until paste is dry and fragrant. Add petai and cherry tomatoes and fry for about 3 minutes.
10. Add coconut cream and chicken stock. Mix well and simmer the dish for about 5 minutes.
11. Add kecap manis and mix well.
12. Add potatoes and chicken liver. Mix well. Season with sugar, salt and white pepper powder to taste.
13. Serve with rice or lontong. Enjoy.
