Balado Petai Hati Ampela - spicy seasoned chicken livers with petai

Ingredients

• 4chicken livers
• 4chicken gizzards
• 2kaffir lime leaves
• 2 cmgalangal
• 14petai beans
• 1 tspsalt
• 1 tsppalm sugar
• 50 mlthick coconut milk
• 2red chillies
• 45 mloil
• to tastewater
• 4shallots
• 4 clovesgarlic
• 4red curly chillies
• ½ tsppepper

Instructions

1. 1

   Cook the offal

   Heat water in a pan with the chicken livers and gizzards, and cook until done. Remove them and cut into pieces.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, red curly chillies and pepper into a fine paste. Slice the red chillies into thin strips.

3. 3

   Fry the aromatics

   Heat the oil in a pan and fry the spice paste with the kaffir lime leaves, galangal and petai for 5 minutes. Stir in the salt and palm sugar.

4. 4

   Finish the dish

   Add the liver and gizzards and mix well. Pour in the coconut milk and bring to the boil, stirring. Mix in the sliced red chillies and serve.

What is balado petai hati ampela?

Hati ampela means liver and gizzard, while balado refers to a chilli-forward Indonesian style of seasoning. Petai, also called stink beans, bring a characteristic savoury flavour to the dish.

This version combines a pounded chilli-and-aromatic paste with coconut milk. The paste gives it heat and fragrance, while the coconut milk rounds out the sauce around the offal and beans.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The carbohydrates mainly come from the palm sugar, petai and any rice served alongside; the oil and coconut milk contribute most of the fat. Liver and gizzards provide the dish's protein. Serve it with rice and a generous portion of vegetables to make a more balanced plate.

The key ingredients

Offal: Liver and gizzards have different textures, so cutting them into pieces after cooking helps them mix evenly with the sauce.

Petai: These beans have a strong, distinctive flavour that stands up well to chilli, galangal and coconut milk.

Chillies: The curly chillies go into the paste, while the red chillies are sliced and added near the end for a fresher chilli note.

Build the spice paste

Fine paste: Grind the shallots, garlic, chillies and pepper until no large pieces remain. A smooth paste spreads more evenly through the oil and coats the other ingredients well.

Frying: Give the paste, lime leaves, galangal and petai the full 5 minutes in the pan. Stir as they cook so the paste fries evenly.

Cook the offal until done

Boiling: The recipe first cooks the liver and gizzards in water, before adding them to the seasoned pan. The method does not specify a cooking time, so check that both are cooked through before cutting them up.

Pieces: Cut the cooked offal into manageable pieces so each portion can include both liver and gizzard with some sauce.

Keep the sauce smooth

Coconut milk: Stir it in with the offal, then bring the mixture to the boil while continuing to stir. This helps the sauce combine with the spice paste.

Final chillies: Add the thin strips after the coconut milk reaches the boil, as directed, and serve the dish with the chilli pieces still distinct.

Serving ideas

Rice: Serve with plain rice to accompany the spicy, coconut-rich sauce. A mild side of vegetables can add freshness alongside the bold flavours.

Portions: Divide the liver, gizzards and petai across all four servings rather than leaving most of one ingredient in the pan.

Recipe notes & tips

• Cut the galangal into pieces that are easy to lift out if you do not want to eat it.
• Keep the spice paste moving in the pan so it fries evenly.
• Stir continuously as the coconut milk comes to the boil.
• Slice the red chillies thinly so they distribute through the finished dish.
• Taste before serving and adjust the seasoning only if needed.

Variations

• Milder heat: Use fewer curly chillies in the spice paste.
• More coconut: Add a little extra coconut milk for a looser, creamier sauce.
• Extra vegetables: Serve with steamed greens on the side.
• Rice pairing: Spoon the sauce over freshly cooked plain rice.
• Lime finish: Add a squeeze of lime at the table for a sharper contrast.

Common mistakes to avoid

• Unevenly cooked offal: Check the liver and gizzards are cooked through before removing them from the water.
• Coarse spice paste: Grind the shallots, garlic, chillies and pepper finely so the seasoning coats the dish evenly.
• Scorching the paste: Stir it regularly while it fries with the aromatics.
• Coconut milk left unstirred: Keep stirring as it heats and comes to the boil.
• Large chilli pieces: Slice the red chillies thinly so they mix through the dish.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot throughout, stirring the sauce; add a splash of water if it has thickened.

Frequently asked questions