Ati Ampela Fried Sambal Recipe

The fried chili sauce is indeed suitable to be combined with ingredients that have a distinctive and strong flavor, such as this chicken gizzard liver. Before being fried with chili sauce, the gizzard liver must be boiled first until it is soft and the bad smell is gone.

Ingredients

Chicken gizzard liver, boiled and cut into 5 parts - 10 pairs
Bay leaf - 2 pieces
Galangal, bruised - 1 segment
Large red chilies, seeds removed and sliced obliquely - 3 pieces
Salt - 1.5 tsp
Brown sugar, comb - 1 tbsp
Medium coconut milk - 300 ml
Oil, for frying - 3 tbsp
Ground spices:
Garlic - 3 cloves
Shallots - 6 grains
Curly red chili - 50 grams
Red cayenne pepper - 6 pieces
Candlenut, roasted - 3 grains
See Mother's Recipe Version

Plans

Heat the oil. Stir fry the ground spices, bay leaves, and galangal till fragrant.
Add red chili slices. Stir until the spices are cooked.
Enter the gizzard heart. Stir well.
Add salt and brown sugar. Stir well.
Pour coconut milk. Stir until the spices absorb and thicken. Lift.
Ready to be served.
1. To get rid of the fishy smell, coat the gizzard liver with vinegar. Rinse the liver of the gizzard with new water then boil until cooked.

What are the spices for fried liver and gizzard chili sauce?

Ingredients 10 pairs of chicken gizzard liver, boiled and cut into 5 parts. 2 bay leaves. 1 segment of Galangal, bruised. 3 large red chilies, remove seeds and slice obliquely. 1.5 tsp Salt. 1 tbsp Brown sugar, comb. 300 ml Medium coconut milk. 3 tbsp Oil, for frying. More items

Does liver gizzard need to be boiled or fried first? Chef Andry Stefanus from The Sultan Hotel