Tumis Kol Ampela
spicy cabbage with chicken livers
5 chicken livers
1 egg, beaten
3 cloves garlic
1 red lombok
2 green lomboks (large chillies)
1 salam leaf
1/4 tsp salt
1/4 teaspoon pepper
100 ml chicken stock (see recipe)
1 sprig of celery
2 tablespoons oil
Cut the cabbage into strips, the livers into pieces, the garlic and the shallots into thin slices and the chillies in slanting rings. Chop the celery coarsely. Grate the Laos.
Heat in a pan the oil and fry the garlic, shallots, chilies, the salam and galangal for 3 minutes. Add the egg and stir untill it is scrambled. Add the liver and mix well. Add the cabbage, salt and pepper and fry gently. Add the broth and simmer until tender. Spoon in the celery and serve.