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Ingredients :
6 chicken gizzards
6 chicken hearts
6 chicken livers
200 g chicken intestines, cleaned and
cut into 5 cm pieces
3 stalks lemon grass (white part
only), bruised, cut into 7 cm pieces
6 salam leaves
15 bird's eye chilies
4 red chilies, seeded and slit
lengthways
10 carambolas, sliced
350 cc coconut milk
Banana leaves for wrapping
Spices (ground)
5 shallots
2 cloves garlic
2 teaspoons galangal
1 teaspoon lesser galangal
2 candlenuts, roasted
1/2 teaspoon dried shrimp paste
1/2 tablespoon salt
1 tablespoon brown sugar
Method :
Mix all the ground spices with the chicken
innards. Spread out 2 banana leaves and place 1 salam leaf, 1 piece
lemon grass and 1/8 of the innard mixture, red chilies, carambolas,
bird's eye chilies, and 1/8 of the coconut milk. Wrap the ingredients
with the banana leaves into a pyramid or triangle shape. Steam for 45
minutes until cooked. Remove from the heat and serve hot.
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