“Sambal” because I didn’t add any chilli 🤣
I somewhat overfried the seasoning before adding water, but it still tastes fine (if you ignore the slightly burnt garlic). So remember to not leave the pan and keep stirring!
🦴 500 gr gizzard (or a mix of gizzard + liver)
🍃 1 lemongrass
🥢 2 small onion
🥢 7 cloves garlic
🥢 1 inch ginger, peeled
🥢 1/2 tsp ketumbar (coriander)
🥢 1/2 tsp kunyit (turmeric)
🥢 1/2 tsp chilli powder
🥢 4 almonds (recipe calls for kemiri)
🥢 1/2 tsp salt
🥢 1-1.5 tbsp sweet soya sauce
1. In a pan, heat up the gizzard (and liver) (no oil, no water) until cooked and water evaporates. Allow to cool then chop to bite-sized pieces.
2. Blend all 🥢 until smooth. If extra liquid is needed, add 1-2 tbsp of olive oil.
3. Pour a generous amount of olive oil in the pan and saute the blended seasonings (2) + lemongrass until fragrant. Keep stirring so that the garlic doesn’t burn, then add the gizzard (and liver) and mix until coated. Add 1/2 cup of water, mix well, cover with lid, and allow to simmer for about 10 minutes. Remove lid and mix until the sauce thickens/extra water evaporates.
4. Serve with warm rice.