250 g chicken liver
250 g chicken gizzard
200 g grated coconut
1 L cooking oil
250 ml water
Ground spices :
25 g garlic
15 g candlenut
20 g ginger
15 g turmeric
20 g galangal
5 g coriander
1 stick lemongrass
2 bay leaves
5 g chicken stock powder
7 g salt
8 g sugar
4 g white pepper
Puree the ground spice ingredients into a paste.
Saute the paste with lemongrass and bay leaves for about 10 minutes, using medium heat while stirring constantly.
Then add water and seasoning, stir until mixed, and the water is boiling.
Once the water boils, add the liver and gizzard, and grated coconut. Boil for about 30 minutes, until the chicken offals are cooked, and the water is reduced. Remove the chicken offals and cut it according to size preference.
When boiling the chicken offals, make sure that the liquid has really reduced.
Alternatively, chicken wings can be added to or replace the offals.
Prepare the oil in a pan to medium heat and fry the liver and gizzard until golden brown. Remove and set aside.
Reduce the heat , then fry the serundeng until golden brown. Remove and strain the excess oil, set aside.
When frying the serundeng, use low heat and don't let it burn.