Spicy Balado Chicken Liver with Petai and Crispy Potatoes

Balado Chicken Liver with Petai and Potatoes

Ingredients:

• 1 kg chicken liver
• 1/2 kg potatoes, peeled and cut into chunks
• 4 boards of petai (stink beans), fried

Spice Blend:

• 50 grams red bird’s eye chilies
• 100 grams large red chilies
• 5 shallots
• 4 cloves garlic
• 2 candlenuts
• 2 large onions
• 2 tomatoes, roughly chopped

Instructions:

1. Prepare the Chicken Liver:

   • Clean the chicken liver thoroughly. Season with salt and squeeze with a little lime juice. Let it sit for 10 minutes to absorb the flavors.
   • After marinating, fry the liver in hot oil until fully cooked. Set aside.

2. Prepare the Potatoes:

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   • Peel and cut the potatoes into chunks. Fry in hot oil until golden and cooked through. Set aside.

3. Prepare the Spice Blend:

   • Roughly chop the onions and tomatoes.
   • Blend the red bird’s eye chilies, large red chilies, shallots, garlic, and candlenuts until smooth.

4. Cook the Spices:

   • Heat a little oil in a pan. Add the blended spices and sauté until fragrant.
   • Add a small amount of water to the pan to help the spices cook and blend together.

5. Combine the Ingredients:

   • Season with salt and sugar. Add the chopped tomatoes, cooked chicken liver, fried potatoes, and petai to the pan.
   • Stir well and allow the sauce to thicken and reduce, letting all the flavors meld together.

6. Finish and Serve:

   • Once the sauce has thickened to your desired consistency, remove from heat.
   • Serve hot, garnished with additional fried petai if desired.

Enjoy this aromatic and flavorful Balado Chicken Liver with Petai and Potatoes, a vibrant dish full of rich and spicy flavors perfect for any meal.