Spicy 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:

1. Clean the chicken gizzards and livers thoroughly. Boil them until half-cooked, then fry until lightly browned. Set aside.

2. In a pan, briefly fry garlic, shallots, candlenuts, and chilies until fragrant, then grind them into a paste.

3. Heat cooking oil in a pan, sauté the ground spices until fragrant. Add water and bring to a simmer.

4. 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.

5. Simmer until the sauce thickens slightly and the flavors meld together.

6. 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!