Sambal Kentang Ati Ampela (Spicy Liver Gizard And Potato Sambal)

Sambal Kentang Ati Ampela (Spicy Liver Gizard And Potato Sambal) Ingredients

3 medium potato, diced5 (250 gr) pair of chicken gizzards and liver1/2 cup stinky beans (optional)2 bay leaves1 tbsp sweet soy sauce70 ml coconut cream100 ml water1 tsp salt (adjust to taste)1 tsp chicken stock powder1 1/2 tbsp palm/brown sugar2 tbsp oilOil for shallow frying

Aromatic Spices

A thumb sized galangal, bruised1 lemongrass, bruised3 bay leaves3 kaffir lime leaves

Spices (Pounded)

7 shallot, minced3 garlic cloves10 long red chili, minced2 candlenut4 cm ginger4 cm turmeric

Steps

1. Use mortar and pestle to roughly pound the spices, or use food processor to chopped2. Cook chicken livers and gizzards in boiling water, for 30 mins with 3 bay leaves and 2 tsp salt. Then cut it into small pieces. Set aside3. Heat oil in a pan, shallow fry diced potatoes until golden and tender, drain and set4. Heat 2 tbsp oil in a pan, sauté aromatic spices until fragrant, then add the pounded ingredients in, stir fry for 3-5 mins5. Add cooked chopped livers gizzards and potato and stir6. Add coconut cream, water, salt, palm/brown sugar, sweet soy sauce and chicken stock powder stir to combine7. Lastly add in the sticky beans and stir for 2-3 mins and Serve with rice