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...cooking from the heart... main dish Chicken Livers in Spicy Coconut Sauce | Kelia Hati Ayam, original, Indonesian, cooking recipe, step-by-step

Chicken Livers in Spicy Coconut Sauce

Origin: Jambi Province, Sumatra Island

RecipeYield: 4 • PrepTime: P1H0M Indonesian main dish Chicken Livers in Spicy Coconut Sauce | Kelia Hati Ayam, resep, asli, Indonesia, step-by-step
Chicken Livers In Spicy Coconut Sauce

Notes, Tips & Tricks

Here it is a typical cuisine from the province of Jambi, Sumatra Island: "Kelia Hati Ayam" or Chicken Livers in Spicy Coconut Sauce. The complete seasoning blends into the chicken livers & potatoes, making this dish tastes savory-delicious with a little touch of sourness. It's similar to Sambal Goreng Kentang Hati from Java but with a little touch of cumin, ....the aroma is soooo inviting!! Honestly I like this dish since I made it for the first time as another alternative of Sambal Goreng Kentang Hati as I mentioned above.

Yes we are Indonesian like eating innards such as livers & gizzards, especially the children. I remember in my childhood time, when my parents cooked a whole chicken for festive occasions, my brothers and I were sometimes fighting over the innards instead of big fleshy parts. Then I ate them at the end of eating process. Save the best for last !! ha ha ..What a great memory ever!! So if you are kind of innards lover, then try & find it yourself ;-)

Note: Chicken liver can be replaced with beef liver. If preferred, potatoes can be subtituted with gizzards or take both into the recipe. For you who are strange with innards, just replace with beef or chicken. This sauce tastes really superb, doesn't matter what you cook with.

Ingredients

Ingredients for 3-4 persons:

  1. 3 big potatoes, diced
  2. 10 chicken livers
  3. 1 stem lemon grass, outer leaves discarded, cut in two, bruished
  4. 2 kaffir-lime leaves
  5. 2 salam leaves or bay leaves
  6. 200 ml/7 fl.oz very thick coconut milk
  7. 1 tsp tamarind pulp soak in 3 tbsp water
  8. 2 tsp or to taste salt
  9. 1 tsp sugar (if preferred)
  10. oil to stir-fry the paste

Spice for the paste:

  1. 6 large red chillies, chopped
  2. 6 shallots, chopped
  3. 2 cloves garlic, chopped
  4. 4 candlenuts, roughly chopped or crashed
  5. 1 cm /1 tsp galangale, chopped
  6. 2 cm fresh turmeric or 1 tsp turmeric powder
  7. 1 tsp coriander powder
  8. 1/4 tsp cumin powder
  9. 1/4 tsp dried shrimp paste / terasi (optional)
Kelia Hati Ayam Ingredients

Step-by-Step Instructions:

  1. 1

    Cut the chicken livers in half. Keep aside. Peel-off the potatoes, diced & soak in water to prevent brown colour. Set aside to drain shortly before using.

    Irisan Kentang Dan Hati Ayam
  2. 2

    Put all the ingredients for the paste into a blender and blend until smooth. Add a little bit oil if necessary to help the blending process.

  3. 3

    Soak the tamarind pulp in warm water. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

  4. 4

    Heat 2 tbsp used oil in a wok or shallow pan. (Don't add oil if already added during a blending process).

  5. 5

    Stir-fry the paste, lemongrass, kaffir-lime leaves & salam leaves over medium heat until fragrant. Stir all the time to prevent burn. (approx. 10 minutes)

    Bumbu Kelia Hati Ayam
  6. 6a

    Add the potatoes and chicken livers. Cover the pan & bring all until half-cooked. (approx 15 minutes).

    Kentang Untuk Kelia Hati Ayam
  7. 6b Hati Untuk Kelia Hati Ayam
  8. 7

    Add tamarind juice & salt.

    Asam Kelia Hati Ayam
  9. 8

    Pour in the coconut milk and stir to mix.

    Santan Untuk Kelia Hati Ayam
  10. 9

    Continue to simmer over medium heat until well cooked. Stir occationally.

    Masak Kelia Hati Ayam
  11. 10

    Adjust the seasoning, if necessary add the salt and sugar to taste. (Ensure that the potatoes not too soft/overcooked). Remove from stove and serve hot.

    Masak Kelia Hati Ayam