A sambal curry made with chicken livers in a rich sauce of tomatoes and dried prawns. This is a dish I remember fondly. When I first moved to London I lived with a group of Malaysians, one of whom (Ainon) was a wonderful cook and this was one of those magical dishes she cooked for me that I can still remember 20+ years later. Rich and decadent with lots of dried prawns, delicious. Rather than making this as a main dish, we're offering it as a smaller side for you to try. Great with rice, traditionally eaten with your hands.
Medium Spicy
GF, DF
Contains - Prawn & Soybean