Materials:
500 grams of beef liver
1 teaspoon salt
2 tablespoons milk powder
300 grams shrimp
10 pieces of red chilli
2 bay leaves
2 stalks lemongrass, crushed
4 lime leaves
20 eyes petai
1 tablespoon onion (for topping)
oil for frying
Subtle Seasonings:
12 onions
2 cloves garlic
1 cm galangal
2 tablespoons tamarind juice java
1 teaspoon salt
2 teaspoons shrimp paste
1-2 teaspoons sugar (optional)
How to Treat:
1. Cut heart shapes dice 1 1 / 2 x 1 1 / 2 cm.
2. Marinate it with salt and powdered milk, toss well and let stand for approximately 10 minutes.
3. Dispose of shrimp heads, set aside.
4. Chili seeded, then sliced crosswise, set aside.
5. Fry the liver in 3 tablespoons of cooking oil until half cooked, remove and set aside.
6. Fry shrimp until changes color, remove and set aside.
7. Fry until cooked sliced chili peppers, remove and set aside.
8. Heat 3 tablespoons oil in a skillet.
9. Stir-fry ground spices, enter the bay, lemongrass and lime leaves.
10. Once fragrant, put pieces of fried liver and petai, stir evenly.
11. After the liver is mature enough, enter the fried shrimp and chili slices that have been fried, stir briefly, remove from heat.
12. Sprinkle with fried onions and serve while warm.
