Indonesian Chicken Gizzard and Liver Tongseng
Ingredients:
- 2 pieces of chicken gizzards and livers, cleaned and wrapped in intestines
- 2 tablespoons cooking oil
- 50 ml water
- 2 cloves garlic
- 4 shallots
- 5 bird’s eye chilies (cabe rawit)
- 3 curly red chilies
- 2 candlenuts (kemiri)
- 1/4 teaspoon ground coriander (ketumbar bubuk)
- 1/2 inch ginger, sliced
- 1 piece of galangal, bruised
- 1 bay leaf (daun salam)
- 1/4 teaspoon ground pepper
- 1/2 teaspoon salt
- 1/2 teaspoon MSG or your preferred seasoning
- 2 tablespoons sweet soy sauce (kecap manis)
- A pinch of nutmeg powder (pala bubuk)
Instructions:
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Clean the chicken gizzards and livers thoroughly. Boil them until half-cooked, then fry until lightly browned. Set aside.
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In a pan, briefly fry garlic, shallots, candlenuts, and chilies until fragrant, then grind them into a paste.
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Heat cooking oil in a pan, sauté the ground spices until fragrant. Add water and bring to a simmer.
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Put in the chicken gizzards and livers. Season with ground coriander, ginger, galangal, bay leaf, pepper, salt, MSG, sweet soy sauce, and nutmeg powder. Taste and adjust seasoning if needed.
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Simmer until the sauce thickens slightly and the flavors meld together.
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Serve hot with steamed rice. Enjoy your Indonesian Chicken Gizzard and Liver Tongseng!
This dish combines the rich flavors of chicken gizzards and livers with aromatic spices, creating a savory and spicy Indonesian delicacy that pairs perfectly with rice. It’s a wonderful dish to explore for those seeking authentic Indonesian flavors!
