Sambal Goreng Hati Ayam

One street from my house, in a hole in the wall, there is this small Indonesian take-away restaurant with amazing and affordable dishes. For 10 euros you have a huge meal with rice and 4 dishes. I always go for the chicken livers if I have the change. And although I love the little place, I had to try making it myself. After some googling, I think I found the dish (Sambal Goreng Hati Ayam) and although it's not the same, it did hit the spot and it turned out lovely. I'm a huge fan of head-to-tail cooking and the organ meat is definitely something I love to have in my diet as well. Give it a try! It's so good! Also perfect on a sandwich! Ingredients (2p): • 400 gram chicken livers • 2 red chilli peppers • 1 large onion • 6 garlic cloves • 1 stalk of lemon grass • 3 cm galangal • 1 tsp brown sugar • 3 lime leaves • 4 kemiri nuts (sub: macadamia nuts) • 1 tsp salt • 1 tbsp dark soy sauce • 1 tsp tamarind paste • 100 ml full fat coconut milk • oil • 1. Start with cleaning the livers by rinsing them under cold water and chopping off any unwanted bits. Slice them into bite-size pieces and drain well while prepping the rest. 2. Put the onion, garlic, chilli, lemon grass, galangal and kemiri nuts in a kitchen machine and blitz until fine, but not completely a paste. 3. Get a hot pan and add a few tablespoons of oil. Fry the livers for a few minutes, but don't cook completely. Scoop them out, add a little bit of new oil and fry the onion mixture. Also add the sugar, lime leaves, salt and tamarind. Fry until completely cooked. 4. Add the livers back in. Add the soy sauce and coconut milk and fry on high heat until everything in incorporated well. 5. Lower the heat and simmer for 10 to 15 minutes or until the oil starts to separate a little bit. Garnish with fried garlic or onions and some grated coconut. Serve with white rice, pickled vegetables and chillies. Or of course go for the sandwich! Enjoy!