1 glass thick coconut sauce from 1 matured coconut
Sweet soy sauce
1 tablespoon coriander
3 candlenut, toasted
1 thumb-size ginger
1 tablespoon shrimp paste
I think green chilies is not that spicy but because they're cut open, they become spicy, according to Luthfi Hasan founder of Jakarta Vintage, and son-in-law of Tita Witoelar owner of this recipe.
Slit green chilies in the middle, and keep it intact. Blanche in hot water to remove its raw smell. Drain.
Sauté spice paste, add bay leaves and greater galangal, until cooked aroma is released. Add in liver and gizzard, mix well until cooked.
Add in green chilies, mix well. Cook quickly until green chilies soften and a waft of cooked aroma can be smelled. Pour coconut milk in stages while constantly stirring in one organized direction to keep coconut milk from breaking.
Add in sweet soy sauce, mix well. Cook quickly then remove from heat.
Serve warm with ketupat.
This recipe has been tested in Tita Witoelar kitchen