Spicy Potato and Chicken Liver
The potato is diced small and fried crisp first — that is what separates it from the soggy version.
- Time
- 40 min
- servings
- 5
- Spice level
- 🌶️🌶️
- Estimated cost per serving
- Rp 6.500
Equipment used:StoveWok
Ingredients
Quantities adjust automatically.
- 4 pcPotatoNot yet
- 250 gChicken liverNot yet
- 8 pcRed chiliNot yet
- 8 cloveShallotNot yet
- 4 cloveGarlicNot yet
- 200 mlCoconut milkNot yet
- 1 thumbGalangalNot yet
- 2 sheetIndonesian bay leafNot yet
- 3 sheetKaffir lime leafoptionalNot yet
- 1 tbspPalm sugarNot yet
- 1½ tspSaltNot yet
- 300 mlCooking oilNot yet
Method
- 1
Dice the potato small and fry until golden and crisp. Drain.
- 2
Boil the chicken liver for 8 minutes, dice, and flash-fry.
- 3
Grind the chili, shallots, and garlic. Fry with galangal, bay, and lime leaves until cooked.
- 4
Add coconut milk, palm sugar, and salt. Cook until thickened.
- 5
Turn off the heat, then fold in the potato and liver. Toss fast so the potato stays crisp.
Estimated nutrition per serving
- Energy
- 429 kkal
- Protein
- 13 g
- Carbohydrate
- 30 g
- Fat
- 30 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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