Boil the chicken gizzard briefly (about five minutes), then drain.

Sauté the lemongrass, shallots and garlic as well as the lime leaves until fragrant. Then, add the crushed chillies. Sauté again until cooked and fragrant.

Add the chicken gizzard, stir-fry again until evenly distributed, and add a little water after that cook until the water has reduced and the gizzard is soft.

After that, add the petai (stinky bean). Stir again for a while, then remove the chicken gizzard sere sauce, which is ready to be served with warm rice