500 g Diced liver; (chicken best)
3 ts Ground chile -OR-
12 Dried hot chilies -OR-
4 ts Sambal oelek
1 1/2 lg Brown onions
3 cl Garlic
1/2 ts Trasi (blachan)
1 ts Laos powder (galangal) -OR-
2 sl Fresh laos
4 cm Serai stem (lemon grass)
3 Curry leaves
1 ts Brown sugar
250 ml Thick coconut milk
1/2 Ripe tomato; peeled, mashed
Coconut oil
Warning: This recipe uses Indonesian chile levels!! Adjust
to suit personal taste buds.
Blend the onions, garlic, chile and trasi to a fine
paste. Heat about 2 tablespoons coconut oil in a wok or
shallow frying pan and fry the spices until they are well
brown and aromatic. Add the liver and fry until it changes
colour. Add laos, curry leaves, lemon grass, tomato, (or
lemon juice), sugar and coconut milk. Stir and cook
uncovered until the sauce thickens and reduces and its oil
'comes out'.
This dish can be made using half the amount of liver and
the same weight of French beans.
From "South East Asian Food", by Rosemary Brissenden (1970)
