Spice Mix For Roast Potato in Indonesian Spice Sauce
Shallots (22,1%), Garlic (21,5%), Chili (20,3%), Galangal, Sugar, Vegetable Oil, Salt
250g liver (chicken or beef).
250g potato, diced, fried.
65ml thick coconut milk + 100ml water, mix.
optional: petai beans, shredded red chili
3 tbsp vegetable oil for stir fry.
1. Boil liver until tender. Lift from water and when cooled, cut into small cubes. Set aside.
2. Heat oil in a pan, stir fry bamboe spices (and peat beans, if preferred) with oil for 1 min. Stir in cubed liver, stir fry for another 4 min.
3. Pour in coconut milk. Simmer for 10 mins.
4. Stir in fried potato, simmer for another 2 mins. Serve.
Nutritional value per serving (14g):