RESEP SAMBAL GORENG KENTANG ATI AMPELA
SAMBAL GORENG KENTANG ATI AMPELA
Sambal Goreng Potato with Chicken Liver & Gizzard
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus ati ampela dengan daun salam, sereh, lengkuas, daun jeruk, dan sedikit garam; buang kotoran yang muncul di permukaan, rebus sekitar 15 menit hingga matang.
- Angkat, tiriskan, lalu potong ati ampela kecil-kecil.
- Goreng ati ampela sebentar (tutup wajan karena minyak akan meletup), angkat dan tiriskan.
- Potong kentang kotak-kotak kecil (bisa menggunakan gobet untuk motif bergerigi), lalu cuci bersih.
- Goreng kentang hingga matang dengan api sedang (jangan sampai terlalu kering), angkat dan tiriskan.
- Haluskan bawang merah, bawang putih, pala yang sudah digeprek, dan cabai merah rebus dengan tambahan minyak.
- Masukkan bumbu halus ke wajan, tambahkan daun salam, sereh, dan lengkuas, tumis dengan api kecil hingga matang dan tanak.
- Tambahkan garam, kaldu ayam bubuk, merica bubuk, gula pasir, dan sedikit air, aduk rata.
- Masukkan kentang goreng dan ati ampela, aduk hingga tercampur rata, masak hingga bumbu meresap, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the chicken liver and gizzard with bay leaves, lemongrass, galangal, kaffir lime leaves, and a little salt; skim off any scum that rises, and boil for about 15 minutes until cooked.
- Remove, drain, then cut the liver and gizzard into small pieces.
- Fry the liver and gizzard briefly (cover the pan since the oil will splatter), remove and drain.
- Cut the potatoes into small cubes (a crinkle cutter can be used for a decorative edge), then wash clean.
- Fry the potatoes over medium heat until cooked (not too dry), remove and drain.
- Blend the shallots, garlic, smashed nutmeg, and boiled red chilies with a little oil.
- Add the spice paste to a pan, add the bay leaves, lemongrass, and galangal, sauté over low heat until cooked through and fragrant.
- Add salt, chicken bouillon powder, ground pepper, sugar, and a little water, stir well.
- Add the fried potatoes and liver-gizzard, stir until well combined, cook until the seasoning is absorbed, then serve.
Cook Mode
RESEP SAMBAL GORENG KENTANG ATI AMPELA
RESEP SAMBAL GORENG KENTANG ATI AMPELA
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus ati ampela dengan daun salam, sereh, lengkuas, daun jeruk, dan sedikit garam; buang kotoran yang muncul di permukaan, rebus sekitar 15 menit hingga matang.
- Angkat, tiriskan, lalu potong ati ampela kecil-kecil.
- Goreng ati ampela sebentar (tutup wajan karena minyak akan meletup), angkat dan tiriskan.
- Potong kentang kotak-kotak kecil (bisa menggunakan gobet untuk motif bergerigi), lalu cuci bersih.
- Goreng kentang hingga matang dengan api sedang (jangan sampai terlalu kering), angkat dan tiriskan.
- Haluskan bawang merah, bawang putih, pala yang sudah digeprek, dan cabai merah rebus dengan tambahan minyak.
- Masukkan bumbu halus ke wajan, tambahkan daun salam, sereh, dan lengkuas, tumis dengan api kecil hingga matang dan tanak.
- Tambahkan garam, kaldu ayam bubuk, merica bubuk, gula pasir, dan sedikit air, aduk rata.
- Masukkan kentang goreng dan ati ampela, aduk hingga tercampur rata, masak hingga bumbu meresap, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the chicken liver and gizzard with bay leaves, lemongrass, galangal, kaffir lime leaves, and a little salt; skim off any scum that rises, and boil for about 15 minutes until cooked.
- Remove, drain, then cut the liver and gizzard into small pieces.
- Fry the liver and gizzard briefly (cover the pan since the oil will splatter), remove and drain.
- Cut the potatoes into small cubes (a crinkle cutter can be used for a decorative edge), then wash clean.
- Fry the potatoes over medium heat until cooked (not too dry), remove and drain.
- Blend the shallots, garlic, smashed nutmeg, and boiled red chilies with a little oil.
- Add the spice paste to a pan, add the bay leaves, lemongrass, and galangal, sauté over low heat until cooked through and fragrant.
- Add salt, chicken bouillon powder, ground pepper, sugar, and a little water, stir well.
- Add the fried potatoes and liver-gizzard, stir until well combined, cook until the seasoning is absorbed, then serve.
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