Hati Ayam Berlado (Berlado Chicken Liver)

Sambal Berlado is well-known and can be found in any malay or indonesian food stall selling rice! My favourites include Terung (Brinjal) Berlado, Dendeng (Beef) Berlado and Hati Ayam Berlado.  In the following recipe, I added both chicken liver and gizzard but the original recipe uses only chicken liver.  Do not omit the chillie seeds if you want a hot sambal!  Tastes excellent when eaten with just hot rice!

Ingredients (serves 4):
500 g chicken liver (or mixed with chicken gizzard), to be washed & cleaned
cooking oil for deep-frying
4 tbsp tomato ketchup
3 tsp sugar
salt to taste
juice of 1 calamansi lime (or 1 tbsp lime or lemon juice)
salt to taste

Ingredients to be coarsely pounded or blended:
5 stalks red chillies, to be washed & coarsely chopped
3 pips garlic, to be peeled & coarsely sliced
1 medium-size onions, to be peeled & coarsely sliced

Method:
In a saucepan, boil water over medium heat.  Add chicken liver and cook until colour changes. Remove with a slotted spoon and drain.  Once cool, slice into strips.  If using chicken gizzard, cook it first before cooking chicken liver.

Combine red chillies, sliced onion and garlic together.  Blend coarsely.

In a wok, heat enough oil for deep-frying over medium heat.  Deep-fry chicken liver until crispy. Remove and drain well.  Note:  I prefer to shallow-fry the chicken liver and gizzard.

Leave about 3 tbsp oil in wok and add blended ingredients.  Stir-fry until fragrant. Then, add tomato ketchup, sugar, lime juice and salt to taste.  Adjust seasoning by adding sugar or salt.

Return chicken liver to wok and toss well.

Serve with hot rice!

Bon Appetit!