Heat the oil in a wok. Fry the chilies till crisp but not burnt. Remove and set aside.

Add the onion and fry them until wilted.

Add gizzard, chicken stock, #IbuSegalaRempah, shrimp paste, tamarind paste and stir well.

Then add coconut milk, water and let it simmer for a while.

Next, add the chicken livers and stir slowly. Allow the chicken liver to cook for 5 minutes. Add a little water if necessary and add salt and sugar to taste.

When the sauce is almost dry, sprinkle dried chili and fried shallots. Mix well, and it's ready to be served.