Paria Rempela

Original Cooking from Banyumas, Central Java, Indonesia

Bitter melon and chicken giblets

Ingredients :
2 bitter melons, 300 g
1 tsp salt, 4 g (or to taste)
250 g fresh shrimp
2 chicken livers, 100 g
2 chicken giblets, 100 g
3 shallots, 30 g
2 cloves garlic, 10 g
2 red chillies, 20 g
10 g galangal
2 Tbs margarine or butter, 40 g, for stir frying
2 salam leaves
1 tsp salt, 4 g (or to taste)
1 tsp granulated sugar, 5 g
10 petai beans, 50 g (optional)

Method :

1. Cut bitter mellon lengthwise, discard seeds and cut julienne. Mix with salt and squeeze. Wash again and drain.
2. Remove shell, head and dark veins of shrimp but leave the tail intact. Clean and drain. Cut chicken livers and chicken giblets in serving pieces.
3. Cut shallots and garlic finely. Cut red chillies and galangal into julienne. Stir fry shallots and garlic until aromatic, add red chillies, galangal, salam leaves, shrimp, chicken livers and chicken giblets. Continue stir frying until done.
4. Season with salt and granulated sugar. Add bitter melon and petai beans. Continue cooking for some more minutes.

Note :
4 servings
Petai bean = sa-taw bean (parkia speciosa)

Source : Selera Magazine, Juny 1994, Indonesia