Sambai Goreng Ati
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped dried red chili/Sambal oelek||2 Teaspoon|
|Blachan||1⁄2 Teaspoon (Dried Shrimp Paste)|
|Laos powder||1 Teaspoon|
|Chopped lemon grass/Grated lemon rind||1 Teaspoon|
|Peanut oil||3 Tablespoon|
|Liver||1 Pound, cut into strips|
|Soft brown sugar||2 Teaspoon|
|Thick coconut milk||3⁄4 Cup (12 tbs)|
Put the onion, garlic, chillis or sambal ulek and blachan into a blender and blend to a smooth puree.
Stir the laos powder and lemon grass or rind into the mixture.
Heat the oil in a large frying-pan.When it is hot, add the spice mixture and stir-fry for 3 minutes.
Add the liver strips and stir-fry for 3 minutes, or until they lose their pinkness.
Stir in the sugar and coconut milk and bring to the boil.
Reduce the heat to low and simmer the mixture for 5 minutes, or until the liver is cooked through and tender and the liquid has thickened'slightly.
Transfer the mixture to a warmed serving dish and serve at once.