• 250 gram chicken liver
• 250 gram chicken gizzard
• 250 gram shrimp, peeled
• 350 cc coconut milk from  ˝ coconut
• 3 red chilies, thinly sliced
• 5 shallots, thinly sliced
• 1 tomato, chopped
• 1 salam leaf
• 1 cm galangal, pounded

• ˝ tsp. tamarind
• salt & sugar to taste
• 2 Tbs. oil for sauté

Spice Paste Ingredients:

• 2 cloves garlic
• 3 red chilies
• 1 cm kencur

• Divide the livers in lobes, bring it to a boil with a cup of water. Discard the water.
• In a separate pot, put in the chicken gizzard, bring it to a boil with a cup of water and until the gizzards are tender.  Add water as needed.  Discard the water.
• Heat the oil in a wok and stir fry the spice paste ingredients until fragrant.  Add in the rest of the spices.  Last, put in the gizzard, liver, shrimp and the coconut milk. Cook well until the sauce is thickened and all the chicken gizzard, liver and shrimp are well cooked.
• Ready to serve.

Makes 5-6 servings.