Rendang Recipe Chicken Offal

Ingredients:
1. 1.5 L coconut milk from 2 grated coconuts
2. 1 stalk lemongrass, crushed 
3. 1 turmeric leaf 
4. 3 lime leaves
5. 2 pieces of acid kandis
6. 2 cm galangal, memaskan 
7. 12 pieces of chicken offal (chicken gizzard and liver, and egg uritan if liked), clean
8. 200 grams of potatoes rendang, clean

Spice paste:
1. 250 grams of red pepper
2. 15 red onions
3. 6 cloves garlic
4. 2 cm turmeric
5. 5 cm ginger
6. 1 1/2 tsp salt

How to cook:

- Combine coconut milk, lemongrass, turmeric leaves, kaffir lime leaves, tamarind kandis, ginger and spices and stir well.
- Cook over medium heat until boiling and thick
- Enter the chicken innards and stir well. Cook the coconut milk over low heat until slightly thickened.
- Add potatoes and stir well
- Coconut milk and cook until sauce is absorbed and the color brown out, lift
   Serve warm.

Serves 6
540 calories per serving