Piyassak usually served on the wedding party, restaurant and hotel in Sulu, Zamboanga city and in Sabah, Malaysia. This viand is yummy to eat with white rice. Piyassak is also like siyagul cook with burned coconut and coconut milk. The coconut milk use on piyassak not to make as its soup but to let absorb by the liver meat. The richness of coconut milk will add to the scrumptious of liver meat.


1 kg. of chicken or beef liver
Onion - 1 pc.
Ginger - 2 thumbs

Garlic - 5 cloves
Black pepper

Lemongrass - 2 pcs.
Sugar - 1/2 tablespoon
Cooking oil
Coconut milk - 500 ml
Burned coconut - 1/2
MSG (optional)


Cut the chicken liver into cubes or any size do you prefer.
Peel the ginger, garlic, onion.
burn the coconut

Mix the coconut milk with burned coconut

Pound the ginger, garlic, turmeric, black pepper, lemongrass, and burned coconut on the mortar.

Heat the frying pan

Saute the onion until its color turn to brown

Add the garlic, lemongrass and black pepper.

Put the liver meat on the sauted spices.

Cover the frying pan.

Pour the mixture coconut milk to the frying pan. (make sure the liver is already cook)
Add salt, sugar and msg.

Let the frying pan boil until the water completely dry.

Taste the scrummy taste of Piyassak!