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This is a Batak (Indonesian) dish that has some kick to it.

8 shallots, sliced,
4 garlic cloves, sliced,
3 hot red chilies, sliced,
1 tsp pepper,
1 Tbs ground coriander (ketumbar),
a one inch piece of fresh ginger, sliced,
2 Tbs ground andaliman,
3 Tbs corn oil,
4 slices galangal (langkuas/laos),
8 pounds pork variety meats (liver, heart, tongue,
pancreas, and some meat in about equal amounts,
cut into 1-inch cubes),
4 Tbs fresh lime juice,
1 Tbs salt,
4 c pig's blood.

In a food processor, blend half the shallots, garlic, chilies, pepper, coriander, ginger, and andaliman with ¼ cup of the water to form a smooth paste (bumbu).

Heat the oil in a large wok or kettle, add the balance of the above ingredients with the bumbu and laos, and stir-fry over moderate heat for 3 minutes, or until
the aroma rises.

In a bowl, mix the meats with the lime juice and salt and stir into the wok or kettle. Cook the mixture, covered, for 10 minutes. Add the remaining 2 ¾ cups water and the blood, mix well, and cook, covered, for 1½ hour, or until the meats are soft and the sauce has thickened and darkened.

Serve warm with white rice.