Easy-to-make Satay

This recipe does not involve any use of skewers or barbecuing.  One can use beef, mutton or chicken meat but this time, I used chicken liver and gizzards to satisfy my cravings.  This dish can be eaten with rice or with its normal accompaniments i.e. cut cucumber, onion and ketupats (boiled rice cakes) and peanut gravy.  I have a bag of peanut gravy in the freezer which only needs some warming up and I boiled a few instant ketupats to complete the meal.  I also added a few slices of fresh mango to the plate.

Ingredients (serves 4):
250 g chicken gizzards
250 g chicken liver
cooking oil
salt & sugar to taste

Blended Ingredients:
8-10 stalks dried chillies, to be cut into pieces and soaked in warm water
1 tbsp coriander seeds (ketumbar biji, to be soaked in warm water
1 tsp cumin seeds (jintan putih), to be soaked in warm water
1 tsp aniseed (jintan manis), to be soaked in warm water
1 pce lemon grass, to be sliced
4 slices of galangal (lengkuas), to be peeled and sliced
fresh turmeric (the size of an almond), to be peeled and sliced

2 tbsp castor sugar
salt to taste

Method:
Wash and pat dry chicken gizzards and liver.  Cut into bite pieces.  Add sugar and salt to blended ingredients and marinate them for about an hour.

Heat about 2 tbsp of cooking oil in a pan over medium/high heat.  Add chicken gizzard pieces and stir-fry until changes colour.  Put on the lid and reduce heat to medium and cook for about half an hour or until tender.

Then, add chicken liver and stir-fry until all are cooked and dry.  Check seasoning:  add salt and sugar to taste.

Before serving, place dish under the oven grill so that the gizzard/liver are browned a little (optional). Serve with cut cucumbers, onion wedges and ketupats.

Boiled ketupats (rice cakes)

Bon Appetit!