The Dewi

I am so passionate about this recipe, because it tastes so good, and the gravy is very very rich! The first time my mother in law taught me how to make this (it has been a special dish in her family for a long time now), I knew I was learning something special. And I was right. This recipe now has been a favorite among my family and friends. A memorable reaction from a colleague was when I saw her quietly eating the curry by herself, and I saw her opening and closing her eyes in response to the burst of flavors from the curry :D. She then shook her head (in amazement.....I hope).  I know that sounds exaggerated, but it was truly what happened! I mean, I cannot blame her.... If this does not look beautiful to you, I don't know what it is. Surprisingly, the recipe for making this is not at all complicated, but it is troublesome. The total cooking time for me was about 4 hours, to cook all the meat until it's tender, and the gravy to become like that :). But let me tell ...

What I want to share with you today is actually the missing part of what I have posted before which was the recipe for the chicken liver and gizzards . I should have shown the part where I cleaned the livers and gizzards because apparently, not many people know about it, especially as offal is not very popular as an ingredient in recipes. The process is actually pretty simple, but you have to remember to handle the livers with care because they are pretty delicate. The cleaning process itself is not hard, but it is time consuming, so make sure you plan ahead when you are working with these ingredients. I have made a video on how it is supposed to be done, I hope it helps. Chicken livers are often looked at as an undesirable part of a chicken, but in Asia (including Indonesia, where I'm from), this is not the case. They are considered as one of the most valued delicacies in poultry. You will find it often in Indonesian food. Although they are high in cholesterol, but ...