Sambal Goreng

Ingredients:

300g ox liver, cut into small squares
300g shrimps, remove shells and tails
6 tbsp oil
1 tbsp sugar
salt to taste
1 big onion, thinly sliced
2 red chillies, thinly sliced
1 green chilli, thinly sliced
1½ cups thick coconut milk, extracted from 230g grated coconut mixed with 1 cup water
1 stalk lemon grass, bruise
1 small piece lengkuas, bruise
½ teacup light tamarind juice, made with 2 tsp tamarind

Grind to a smooth paste:
10 dried chillies, soak to soften and remove seeds for a mild flavour
2 candlenuts
1 tsp dried shrimp paste
6-8 shallots


Method:

Heat oil in deep frying pan and fry ground ingredients together with lemon grass and lengkuas. Add salt and sugar and fry till fragrant then add liver and shrimps. Stir fry, mixing evenly with the fried paste, for a few minutes, then add thick coconut milk together with tamarind juice. Reduce heat and leave to simmer till gravy is fairly thick. Add sliced chillies and onions and cook till almost dry.