200 gr young green beans, finely sliced
50 gr of chicken gizzard, cut into pieces
2 bay leaves
1 cm galangal, smashed
100 ml thick coconut milk
8 cloves shallots (make it paste)
4 cloves garlic (make it paste)
5 pieces of green chili, finely sliced
2 tblsp cooking oil
salt and sugar to taste
pepper to taste
-Heat oil in a wok. Stir fry shallots and garlic paste and chili over medium heat for approximately 2 minutes. Add galanggal and bay leaves, and then add chicken gizzard, cook for 2 minutes, add the string beans, and stir well for about a minute.
– Then add all the other ingredients and stir well for another 5 minutes, or until the green beans are soft but still crunchy.