Name: Spicy Chicken Liver (Sambal Goreng Hati Ayam)
Cuisine: Malaysian
Ingredients: Large prawns (shrimps) 300 g (10½ oz), shelled and deveined; Onion 1, peeled and sliced; Green chillies 4, seeded and sliced; Coconut milk 125 ml (4 fl oz / ½ cup), extracted from ½ grated coconut and 125 ml (4 fl oz / ½ cup) water; Kaffir lime leaves 2, shredded; Tamarind juice 4 Tbsp, made from 3 Tbsp tamarind pulp mixed with 4 Tbsp water and strained; Bean curd 4 pieces, each cut into cubes and deep-fried; Cooking oil 3 Tbsp; Ground chilli paste 2 Tbsp; Salt to taste; Glass noodles 90 g (3 oz), soaked to soften and drained; Sugar to taste; Long beans 300 g (10½ oz), diagonally sliced; Shallots 6, peeled and sliced; Chicken livers 8, cut into large pieces; Garlic 2 cloves, peeled and sliced; Galangal 1-cm (½-in) knob, peeled and pounded; Fermented soy bean cake (tempe) 4 pieces, each cut into 6 pieces and deep-fried; Lemongrass 4–5 stalks, bruised; Red chillies 4, seeded and sliced

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 3 Tbsp
Onion 1, peeled and sliced
Shallots

Asia
Malaysia
Main course
South East Asia
Gluten-free
Spicy

Method

Heat oil in a wok and sauté onion, shallots and garlic until soft. Add the chilli paste, lemongrass and galangal and continue to sauté until fragrant.
Stir in the prawns and chicken livers, then add long beans, bean curd and fermented soy bean cake. Add the chillies and kaffir lime leaves.
Pour in coconut milk and tamarind juice and add the glass noodle

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