Sambal goreng ati


  • 4 pairs of chicken's livers and gizzards
  • 5 pieces of shallots
  • 3 pieces of garlic
  • 5 pieces of red chili peppers
  • 4 cm lengkusa
  • 10 gr shrimp paste
  • 1 cup of coconut milk
  • 1 board of petai
  • salt and pepper.


Cut liver and gizzards into bite sized pieces Skin shallots and garlic. Brown shrimp paste. Grind finely shallots, garlic, red chili peppers, shrimp paste. Brown these spices with galanga, mixing them evenly. Add liver and gizzard pieces, and salt and pepper to taste. Mix evenly and add coconut milk, let it simmer for 3 minutes.

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