Musawaroh - stewed chicken livers and stomachs

Ingredients

• 6chicken livers
• 6chicken gizzards
• 2kaffir lime leaves
• 30 ml (2 tbsp)kecap manis
• 300 mlwater
• ½ tspsalt
• 15 ml (1 tbsp)oil
• 5shallots
• 3 clovesgarlic
• ¼ tspcumin
• 2 cmginger

Instructions

1. 1

   Prepare the offal

   Cut the chicken livers and gizzards into pieces.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, cumin and ginger to a fine paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the spice paste and kaffir lime leaves, then fry for 3 minutes.

4. 4

   Add the offal

   Add the liver and gizzards with the kecap manis, and mix well.

5. 5

   Simmer until tender

   Pour in the water, add the salt and simmer until the offal is cooked and the sauce has thickened.

What is musawaroh?

Musawaroh is a homestyle Indonesian stew made with chicken liver and gizzards. This version builds its flavour with a freshly pounded spice paste, aromatic kaffir lime leaves and sweet-savoury kecap manis.

The slow simmer lets the offal cook through while the liquid reduces into a concentrated sauce. Serve it with rice to make a satisfying meal.

Nutrition and macros by portion

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

The chicken livers and gizzards provide most of the protein, while the kecap manis contributes carbohydrates and the oil supplies fat. Serve a portion with rice and vegetables to make a more balanced plate; the recipe's supplied nutrition figures may not reflect the ingredients accurately.

The spice paste

Shallots and garlic: pound or grind them with the cumin and ginger until the mixture is fine, so it cooks evenly and flavours the sauce throughout.

Freshness: ginger brings warmth, while the kaffir lime leaves add a fragrant citrus note. Keep the leaves whole as they are simmered in the pan.

Cooking the offal

Livers and gizzards: cut them into manageable pieces before cooking. Try to keep the pieces a similar size so they cook at roughly the same pace.

Gentle simmer: once the water is added, keep the stew at a steady simmer rather than a hard boil. Cook until both types of offal are cooked through.

Getting the sauce right

Kecap manis: this Indonesian sweet soy sauce gives the stew its deep colour and sweet-savoury character. Mix it through the offal before adding the water.

Reduction: the sauce is ready when it has thickened and clings to the pieces. If it is still very watery, continue simmering until it reaches that texture.

Timing and doneness

The recipe gives a total time of 60 minutes, but the cooking cue is more useful than a fixed simmering duration: the offal should be cooked and the sauce should have thickened.

Check a larger piece before serving. If it is not cooked through, keep simmering and check again.

Serving musawaroh

Rice: plain steamed rice is a natural partner for the savoury, sweet sauce and makes it easy to serve this stew as a main meal.

Fresh sides: serve with a crisp salad or simply cooked vegetables for contrast with the rich offal and thick sauce.

Recipe notes & tips

• Pound the spice paste finely so it cooks evenly.
• Fry the paste for the full 3 minutes to bring out its aroma.
• Stir well after adding the kecap manis so it coats the offal.
• Keep the stew at a gentle simmer while the offal cooks.
• Let the sauce reduce until it thickly coats the pieces.

Variations

• Add chilli: pound a chilli into the spice paste for extra heat.
• Use lime leaves: keep them whole during cooking and remove them before serving if preferred.
• Boost the ginger: add a little more ginger for a warmer, sharper flavour.
• Add vegetables: simmer quick-cooking vegetables in the sauce until just tender.
• Serve with rice: spoon the stew and sauce over steamed rice for a fuller meal.

Common mistakes to avoid

• Coarse spice paste: it may cook unevenly; pound or grind the aromatics until fine.
• Rushing the frying: the paste can taste raw; fry it with the leaves for the full 3 minutes.
• Boiling hard: the sauce can reduce too quickly; use a steady, gentle simmer.
• Stopping too soon: thin sauce will not coat the offal; continue simmering until it thickens.
• Uneven pieces: different sizes may cook at different rates; cut the offal into similarly sized pieces.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions