4 pairs of chicken's livers and gizzards
5 pieces of shallots
3 cloves of garlic
5 red chillie
4 cm galangal
10 gr shrimp paste
1 cup of coconut milk
1 pod of petai (usually 10 to 12 beans) (may be labelled peteh, petai, yongchaak, sataw, or sator), 
Salt and pepper.


Cut liver and gizzards into bite sized pieces
Skin shallots and garlic.
Brown shrimp paste
Grind finely shallots, garlic, red chilli peppers, shrimp paste
Brown these spices and galangal, mix them evenly
Add liver and gizzard pieces, and salt and pepper to taste
Mix evenly and add coconut milk, let it simmer for 3 minutes.

The petai is an acquired taste. It has a very sulphurous type smell and can be quite strong and lingering typically up to two days after ingestion. The number can be cut down or excluded.