Thursday, February 26, 2009

Balado Ati & Rempela Ayam (Chicken Heart Balado Curry with Aubergine)

This dish came from Padang, West Sumatra Indonesia. I love the richness of curry blended with hot spices. You can buy chicken heart and gizzard available at any supermarket in US. I got balado (red curry) paste Kokita bought from 99Ranch Market in Sunnyvale. If you want to reach the freshness you can make your own red curry paste.

Preparation : 10 minutes
Cooking 10 minutes

250-230gr chicken heart & gizzard, washed, reduce the fat and boiled
1 medium aubergine
2 cups of coconut milk
4-5 tablespoon balado paste (it's up to your level of hotness)
1 lemongrass, crushed
1 cup of hot water

  1. Cut aubergine and fry in the pan/pan with enough vegetable oil (aubergine tends to eat up all liquid). Let it half cooked in both side and set aside
  2. Put just drip of vegetable oil on the wok and quick fry the balado paste.
  3. Then add the chicken heart and gizzard.
  4. Mixed together then add the aubergine
  5. Pour in coconut milk along with the hot water
  6. Let it simmer for about 10 minutes with lemongrass on it
  7. Served with rice.