spicy seasoned chicken livers with petai
4 chicken livers
4 chicken gizzards
2 jeruk purut
2 cm lengkuas / galangal
14 petai / peteh beans
1 tsp salt
1 tsp palmsugar
50 ml thick coconut milk (kental
2 red lomboks
3 tbsp oil
4 cloves of garlic
4 red cabai keriting (curly cayenne pepper)
1/2 tsp pepper
Heat in a pan the water together with the livers and the gizzards and cook until done and set aside. Then cut it into pieces. Pound or grind the ingredients for the bumbu fine into a paste. Cut the lomboks into thin strips.
Heat the oil in a pan and fry the bumbu together with the jeruk purut, the laos and the petai for 5 minutes. Then mix in the salt and the palmsugar.
Then add the livers and the stomachs and mix well. Then add the coconut milk and bring to the boil while stirring. Mix in the lomboks and serve.