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Ingredients :
300 g young lamb intestines, braided
and boiled
300 g tripe of young lamb, cover with
boiling water, peel off black layer
300 g lung, spleen and heart of lamb
5 tablespoons oil
4 cloves garlic, sliced finely
5 shallots, sliced
6 red chilies, sliced finely
2 teaspoons fresh ginger, sliced
2 salam leaves
1 piece galangal, bruised
250 cc water
5 tablespoons sweet soy sauce
1-2 tablespoons tamarind juice
1/2 teaspoon pepper
Salt and sugar to taste
Method :
Chop the innards into 2 cm pieces and fry
gently until rather crisp. Remove, drain and set aside. Heat wok with
oil and saute garlic and shallots until golden brown. Add ginger, salam
leaves, red chilies and galangal. Continue to stir until the spices
becomes dry. Add innards, water, tamarind juice, pepper, sweet soy
sauce, salt and sugar to taste. Cook until the sauce is reduced. Remove
and serve hot with rice.
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