Yield: Makes 4 Servings

Ingredients
2 cups grated fresh or packaged unsweetened coconut
1/2 cup milk
one onion, chopped
2 garlic cloves, finely chopped
8 dried red chilies
for macadamia nuts or cashews
1 teaspoon shrimp paste
3 tablespoons vegetable oil
1 pound chicken livers
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon grated lemon peel
6 tablespoons water

How to Make
in a medium saucepan, combine coconut and milk; bring to a boil. Let stand 30 min.; strain through muslin, squeezing out all milk from coconut. Set milk aside; discard coconut. In a blender, purée onion, garlic, chilies, nuts and shrimp paste. Heat oil in a large saucepan. Add purée; cook 1 to 2 min., stirring constantly. Add livers; cook 2 min. over high heat, stirring constantly. Add salt, sugar and lemon peel. Stir in water; simmer 3 to 4 min. Add reserve coconut milk; cook over low until liquid is slightly reduced. Serve with cooked rice.

variation: substitute canned coconut milk for coconut and milk.

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• huai shan recipes
• malaysian style sambal chicken receipes*