I made this recipe yesterday evening and this morning it was all finished. I didn’t even get the chance to take a picture, it is that popular here at home.
This sambal, or sauce, is delicious as a side dish with nasi goreng (Indonesian fried rice) or on a warm baguette.
You can make it as spicy as you like of course but I like mine hot!
200-250 gr chicken livers
1 onion, thinly sliced
2 garlic cloves, chopped
2-3 table spoons of sweet kecap manis. I buy mine in Chinatown.
1 chopped Scotch bonnet pepper, or you favourite chilli sauce
First cook the chicken livers in water, until they are done. Drain the water and let them cool off. Meanwhile peel, cook and mash the potatoes. Cut the livers in small pieces. Heat oil in a pan and fry the onions. Add the garlic cloves, stir and fry for a minute or two. Then add the livers, mashed potatoes, the kecap manis and the chopped Scotch bonnet or chili sauce and stir well for about 1-2 minutes.
To add a spicy touch I added the Ribman’s Holy Fuck sauce yesterday.