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Ping Tub Gai
sate of chicken liver

300 gr chicken liver
4 cloves of garlic
2 coriander root
1 tsp black peppercorn
2 tbsp light kecap
1 tsp palmsugar
1 tsp dark kecap
satay sticks

Pound or grind the garlic, pepper and coriander root into a paste. Mix this with the kecap, the palmsugar and the livers and let this marinate for at least 10 hours.
Put the the livers on the skewers and roast them slowly over a charcoal fire until done and brown. Serve.

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