Chicken livers and gizzards cooked with sliced red and green chili pepper can be such a simple yet heavenly dish for your daily menu. combine it with tempeh and coconut milk, it will result in such a rich-flavored dish. let’s cook this liver and gizzards in chili coconut soup at home!
Liver and Gizzards in Chili Coconut Soup
Ingredients
5 pairs chicken livers and gizzards
200 grams tempeh,cut into 1/2x1/2x2 cm cubes
500 ml waterfor boiling
3 lime leaves, midribs removed
2 cm ginger,crushed
1 teaspoon salt
1,500 ml coconut milkfrom 1 coconut
2 salam (indonesian bay)leaves
2 cm galangal,crushed
3 large green chili peppers,cut into 1 cm pieces
2 large red chili peppers,cut into 1 cm pieces
4 red bird’s eye chili peppers,crushed
ground spices blend:
4 cloves shallot
2 cloves garlic
3 candlenuts, toasted
1 teaspoon coriander seedspowder
4 teaspoons salt
1 teaspoon sugar
Cooking Steps
- Boil chicken livers and gizzards in the mixture of water, lime leaf, ginger, and salt until well-done. Remove chicken livers and gizzards from water. Cut it into small pieces.
- Boil coconut milk, salam leaves, galangal, and ground spices blend until fragrant. Add chicken livers and gizzards, tempeh, green chili pepper, red chili pepper, and red bird’s eye chili pepper. Cook it until all ingredients are well done. Remove it from heat.
- Liver and Gizzards in Chili Coconut Soup is ready to serve.
Dina
Dina
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