Rempelo Ati Kering Manis

Sweet Crispy Chicken Liver and Chicken Gizzard, that's what this is. In Indonesia, these two chicken organs (plus the heart) are more "valuable" than the rest of the chicken body. It means, it is more expensive and because of that too we usually only eat this during holidays or religious festivities when most household gets extra fund from holiday bonus. 

ingredients: 

10 chicken livers
10 chicken gizzards
2 bay leaves
3 cm galangal root, crushed
2 liters water for boiling the chicken organs

spices:

3 garlic cloves
2 tbs palm sugar
1 tsp coriander seeds
1/2 tsp salt or more

1 cup water
2 tbs sweet soy sauce
2 tbs cooking oil

method:

1. Wash and clean both the livers and the gizzards. Place them in the deep pan with the bay leaves and galangal plus the water and bring to boil. 

2. In a food processor, process together garlic cloves, coriander, salt, palm sugar and that 1 cup of water.

3. Once the water in the pan of those chicken organs is boiling, leave it on that stage for an extra 5 minutes over high heat. Then, turn off the heat, remove the organs and the bay leaves and galangal with slotted spoon and throw away the hot water. Put the pan back to the stove, put the organs, the bay leaves and the galangal back to the pan and pour the mixture from the food processor into the pan. Turn on the stove to medium heat. Close the pan with its lid and let it simmer inside for 5 minutes.

4. Open the lid of the pan, pour the cooking oil and the sweet soy sauce, give it a good stir.

5. Turn off the heat. Leave the pan on the stove for a few minutes. 

6. Transfer everything from the pan into a serving plate. Serve The Sweet Crispy Chicken Liver and Gizzard with fresh white rice or pan fried potato.