Rendang Hati Ayam - Chicken Liver Curry

Rendang Hati Ayam - Chicken Liver Curry

Ingredients (serves 4-6 as part of an Asian meal)
500 gms/1 lb chicken livers
1 large onion
4-5 cloves garlic, peeled
4-6 dried red chillies, soaked
1.5 tsp chopped fresh turmeric
4-cm/1.5 inch piece fresh galangal or ginger, sliced
1 stalk lemon grass, sliced into rings
3 tbsp vegetable oil
2 tbsp Malaysian meat curry powder mixed with 2 tbsp water to form a paste
60 ml/ 1/4 cup thick coconut milk
2 lime leaves (daun limau purut)
1 cucumber
375 ml/1.5 cups thin coconut milk
salt

Garnishing: fresh red and green chillies, shredded, fried shallot rings, chopped coriander leaves

Procedure
Soak the chicken livers in cold water for 20 minutes, drain well and trim away any skin and connective tissue. Chop the livers in large pieces.

Peel the cucumber. Spoon out the soft jelly-like flesh with seeds and place in a food processor with the soaked dried chillies, turmeric, galangal or ginger and lemon grass and process until they are chopped. Heat oil in a pot and fry the mixture for 5 minutes, stirring from time to time. Add the curry paste and fry for a further 1-2 minutes, then put in the livers and stir fry for 1-2 minutes. Add the thick coconut milk and lime leaves and cook, stirring for 2-3 minutes.

Cut cucumber into long thin strips, then into sticks of about 5 cm/2 inches in length. Add to the pan and cook briefly. Add the thin coconut milk and salt to taste. Bring to the boil then immediately turn down heat and simmer gently until the livers are tender and the sauce is thickened. Garnish with shreds of red and green chillies, fried shallot rings and chopped coriander leaves.

Serve with rice.


http://www.overseassingaporean.sg/forums/index.php?showtopic=99&st=200