Wash and clean all the organ meat thoroughly.
Boil them covered.
When organ meat tenderizes, chop them with kata kat cutlery to make mince of the organ meat.
And add oil, ginger and garlic.
Mix well and cook for 5 minutes, keep stirring.
Add the remaining ingredients and cook for 5 minutes.
When oil separates serve hot, garnished with coriander and green chilies.