Ingredients
• 300 gms Chicken liver, cut into small pieces
• 200 gms shrimps, peeled and deveined
• 5 Chinese long beans, cut into 5 cm length
• 1 onion, thinly sliced
• 1 red chilli, sliced diagonally
• 1 1/2 cups coconut milk
• 1/2 cup tamarind juice
• Salt and sugar to taste
• Oil for cooking
Ground ingredients:
• 8 dried chillies, deseeded and soak to soften
• 6 shallots
• 1 lemograss bulb, coarsely chopped
• 2 cm galangal
• 2 candlenuts
• 2 cm roasted belacan
Method:
Prep: 10 mins | Cook: 15 mins
1. Grind all the ground ingredients in a blender to a smooth paste. Heat a little oil in saucepan and fry the paste until fragrant. Then add the liver, shrimps and sauté evenly with the paste for a few minutes.
2. Add the coconut milk and tamarind juice to the pan and stir. Check seasoning and add salt and sugar to taste. Reduce heat and simmer until the gravy thickens. Add the long beans, sliced onions and chilies and cook until it’s fairly dry.
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