300 g chicken liver
300 g chicken gizzard
30 g basil leaves
2 lime leaves
2 bay leaves
1 lemongrass
15 g galangal
7 g salt
1500 ml water
500 ml cooking oil
Ground spices:
60 g big red chillies
40 g curly red chillies
8 pcs red cayenne pepper
30 g shallots
15 g garlic
9 g candlenut
15 g ginger
10 g turmeric
100 ml water
3 g salt
15 g sugar
17 g chicken powder
4 g white pepper powder
2 lime leaves
2 bay leaves
1 lemongrass, smashed
15 g friend onions
In a saucepan, add liver, gizzard, basil leaves, lime leaves, bay leaves, lemongrass, galangal, salt, water and boil for 30 minutes.
After 30 minutes, remove the liver and gizzards and cut them into 2.
With some oil, stir fry them for about 10 minutes.
In a blender, add big red chilies, curly red chilies, red cayenne pepper, shallots, garlic, candlenut, ginger and turmeric. Blend well.
Add liver and gizzard. Stir well.
Add in basil leaves.
Garnish with fried onions and serve.