INDONESIA
Ingredients
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500 gram potato (Indonesian: kentang), peeled and cut into ½ inch cubes
400 gram chicken livers (Indonesian: hati ayam)
2 bay leaves (Indonesian: daun salam)
2 kaffir lime leaves (Indonesian: daun jeruk)
100 gram stink beans (Indonesian: petai), cut each into two halves
2 tablespoon palm sugar (Indonesian: gula Jawa)
1 teaspoon salt
200 ml thick coconut milk (Indonesian: santan kental)
1 tablespoon sweet soy sauce (Indonesian: kecap manis)
Grind the following into spice paste
8 red cayenne chili peppers (Indonesian: cabe merah keriting)
8 shallots (Indonesian: bawang merah)
4 cloves garlic (Indonesian: bawang putih)
2 tomatoes
1 inch galangal (Indonesian: lengkuas)
1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)
SCHOOL:
SMA NEGERI 1
CIPEUNDEUY
Preparations
RIKA RACHMITA
SUJATMA
33
1. Heat enough oil for deep frying. Deep fry potato cubes until crispy and
golden brown. Set aside and drain on wire rack or paper towels.
2. Prepare a pot of boiling water. Blanch chicken livers until no longer pink.
Drain and cut each into bite size pieces (about 4 pieces per liver), set aside.
3. Heat 4 tablespoon of oil in a frying pan, sauté spice paste, bay leaves, and
kaffir lime leaves until fragrant and the sauce turns a darker shade of red,
about 4 to 5 minutes.
4. Add stink beans and sauté until the stink beans turns a darker shade of
green, about 2 minutes.
5. Add chicken livers and potatoes, season with palm sugar and salt, mix well.
6. Pour the coconut milk, mix well and cook until the sauce has thickened and
reduced. Add sweet soy sauce, mix well, adjust salt and sugar as needed.
7. Turn off heat, discard the bay leaves and kaffir lime leaves. Serve
immediately with steamed white rice.
Main Course