Spicy Green Chili Beef Skin & Chicken Liver Stew
Green Chili Beef Skin Stew with Chicken Liver
Ingredients:
- 100 grams beef skin (known as cecek), cut into pieces
- 4 pieces chicken liver
- 3 green chilies
- 4 red bird’s eye chilies (cabe rawit merah)
- 4 cloves garlic
- 2 shallots
- 1 thumb-sized piece of galangal
- Salt, pepper, and seasoning (to taste)
- Cooking oil
Instructions:
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Prepare the Aromatics: Thinly slice the garlic and shallots. Cut the green chilies and red bird’s eye chilies into thin rings. Lightly crush the galangal with the side of a knife.
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Sauté the Aromatics: Heat some cooking oil in a pan over medium heat. Add the sliced garlic, shallots, green chilies, red bird’s eye chilies, and crushed galangal. Sauté until fragrant and the aromatics are golden brown.
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Cook the Main Ingredients: Add the chicken liver and beef skin pieces to the pan. Stir well to combine with the sautéed aromatics.
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Simmer and Season: Pour in enough water to cover the ingredients. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Season with salt, pepper, and additional seasoning to taste. Continue to cook until the chicken liver is tender and the beef skin is cooked through.
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Serve: Adjust the seasoning if necessary, and serve hot.
This Green Chili Beef Skin Stew with Chicken Liver is a flavorful dish that combines tender beef skin and savory chicken liver with a spicy kick from green chilies and red bird’s eye chilies. Enjoy it as a comforting and hearty meal.
