What you'll need...

• 150 grams chicken liver
• 150 grams chicken gizzards
• 2 limes
• 4 kaffir lime leaves
• 6 bay leaves
• 1 stalk lemongrass
• 2 teaspoons salt
• 150 grams potatoes
• 5 shallots → thinly sliced
• 3 garlic cloves → thinly sliced
• 4 red bird’s eye chilies → thinly sliced
• 2 large red chilies → thinly sliced
• 1 large tomato → pureed
• 10 tablespoons coconut milk → can be substituted with 50 ml of water
• ¼ teaspoon pepper
• 1 teaspoon bouillon powder (optional)
• 1 teaspoon sugar
• As needed cooking oil

How to make...

1. Clean the chicken liver and gizzards thoroughly, then rub with 1 teaspoon of salt and the juice of 1 lime. Mix well and let sit for at least 10 minutes. Afterward, rinse clean again.
2. Cut the potatoes into your preferred size. Rinse, soak in saltwater, and set aside.
3. In 500 ml of water, add the kaffir lime leaves, bay leaves, lemongrass, liver, and gizzards. Boil for 15 minutes, then drain. Once cooled, cut them into small pieces.
4. Fry the potatoes until golden and cooked through, then briefly fry the liver and gizzards for about 2 minutes.
5. Sauté the shallots, garlic, bird’s eye chilies, and red chilies until softened. Then add the tomato, stir, and cook until the tomato water evaporates. After that, add the coconut milk (or water if substituting), salt, sugar, bouillon powder (if using), pepper, and the juice of 1 lime. Stir and cook until the liquid reduces and a bit of oil starts to release.
6. Mix the cooked sambal balado with the fried potatoes, liver, and gizzards.
7. The dish is ready to be served.

• Main Dish
• Chicken Liver
• Chicken Gizzard
• Potato
• Indonesian