Ingredients:
300 g potatoes, diced
3 pairs of chicken liver and gizzard
Tamarind to taste
Oil for frying, to taste
1 sheet of bay leaf
2 cm/segment finger galangal, memarkan
2 Kaffir lime leaves, torn discard bones
1 stalk Lemongrass, memarkan
3 large red chilies, cored, finely sliced
1 MLA Board, iris-iris
100 ml coconut milk
Subtle seasoning:
7 grains of red onion
3 cloves garlic
6 pieces of curly red chili
tomato grain 1/2
1/2 teaspoon shrimp paste is cooked
1 1/2 teaspoon salt
1 tsp granulated sugar
How to make:
Chicken gizzard, liver boiled add a little broth. After the adoptive cooked, drain, diced.
Fried potatoes already diced until cooked and brownish yellow. Lift, then drain.
Fried liver and giblets simmer until browned. Set aside.
Heat oil, then Saute until fragrant spices finely.
Enter the Bay leaves, galangal, lime leaves, sliced red pepper until wilted and fragrant.
Add sliced chicken gizzard and ati Huntersville, while diaduk-aduk.
Pour the coconut milk, wait until boiling. Then enter the fried potatoes and stir until blended.
Cook briefly until the Spice really permeated, lifting and then serve.