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["Start by gathering all your ingredients in the above mentioned portions and set aside.
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Cut the onion and garlic and set aside.", "In a large pan bring 1 liter of water to boil and add 2 tbsp. of salt. Meanwhile this wash the liver under cold running water to discard of blood. Please do not squeeze or break the liver pieces.
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Note, if the livers are cut or broken they will eventually breakdown in the sauce.", "As soon as the water starts boiling, add the liver pieces and lower heat not to boil the livers. Ideally you want to slowly heat them through by avoid boiling.
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This will keep the liver tender and creamy. This will take around 20 min.", "Now add oil in a large pan, ideally a Dutch pan, and bring to heat. Add onion and fry stirring occasionally till tender. approx. 5 min on low heat and covered.
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Add garlic, Sambal, laos, coriander powder and optional chili and Hot Sambal. Stir all together with the onions and let simmer for 2 min.
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Add tomato paste, stir in the mix and let simmer for another 2 min.", "Add Ketjap Manis, stir good and taste. Add salt and sugar to taste.
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What you ideally want is a semi thick sauce, red-ish in color with a hint of sweetness, balance saltiness and the fragrance of the laos.
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Let this cook for 5 min.", "Remove livers from water, wash thoroughly under cold running water and discard of protein clomps. After washing the liver should look nice and clean.
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Add the livers to the sauce and mix through. Cover and let this mix simmer for 15 min on low heat, turn occasionally."]
