Sambal IV is a substantial Indonesian dish of chilli-fried chicken livers. Serve with boiled rice for a light but satisfying lunch or supper. If you prefer a milder flavour use only 2 chillis – and increase proportionately for a more fiery taste.
3 tablespoons vegetable oil
2 medium-sized onions, very finely chopped
2 garlic cloves, crushed
1 ½ lb. chicken livers, cleaned and lved hali
2 TO 4 green or red chillis, finely chopped
1 teaspoon grated lemon rind
½ teaspoon laos powder (optional)
1 teaspoon sugar
1 teaspoon salt
2 curry leaves (optional)
12 fl. oz. thick coconut milk
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onions and garlic and fry, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown.
Add the chicken livers and fry, turning them over constantly, for 5 minutes or until they change colour. Add the chillis, depending on taste, the lemon rind, laos powder, if you are using it, sugar, salt and curry leaves, if you are using them.
Pour in the coconut milk and stir to mix. Bring the mixture to the boil. Reduce the heat to low and simmer, uncovered, for 20 minutes or until the sauce is thick.
Remove the pan from the heat. Spoon the sambal into a warmed serving dish and serve immediately.