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Pad Kueng Niey Gay
Fried chicken livers

50 gr chicken livers
100 gr spinach
5 cloves garlic
1 tsp pepper
3 tbsp kecap asin
1 tsp salt
½ tsp palmsugar
2 tbsp oystersauce
3 tbsp oil
300 ml water

Heat in a pan the water with the salt and cook the livers for 3 minutes, then drain. Pound the garlic fine. Heat in a wok the oil and fry the livers with the pepper for 5 minutes. Cut the spinach in 4cm long pieces and add it. Then add the kecap, the oyster sauce and the garlic and fry it quickly until done.

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