1. With a small, sharp knife, cut away and discard any fat or bits of green gall from the chicken livers. Wash the livers quickly under cold running water and pat them dry with paper towels.
2. In a heavy 10- 12-inch skillet, heat the oil over high heat until a light haze forms above it. Drop in the chicken livers and, stirring frequently, cook 4 to 5 minutes, or until the livers are firm and lightly browned.
3. Add the tomato and sambelan and, stirring gently but constantly, bring to a boil over moderate heat. Serve at once from a heated bowl.
