Recipe by Dapur Rasamasa
Serve: 5 Person
Bandeng goreng berbumbu pedas gurih
- Spicy
Ingredients
- ½ kg curly green chilies
- Cooking oil
- 1 thumb-size greater galangal, crushed
- 3 bay leaves
- 10 chicken liver and gizzard
- 1 glass thick coconut sauce from 1 matured coconut
- Sweet soy sauce
Spice Paste
- 1 tablespoon coriander
- 3 candlenut, toasted
- 20 shallots
- 5 garlic
- 1 thumb-size ginger
- 1 tablespoon shrimp paste
- Coconut sugar
- Salt
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.
Steps
- 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.
