MENU HARIAN (Part 9) ATI AMPELA GURIH, SAMBEL BAJAK, TUMIS BUNCIS WORTEL
ATI AMPELA GURIH
Daily Menu: Savoury Chicken Liver and Gizzard, Sambal Bajak and Stir-Fried Green Beans with Carrot
Bahan
Cara Membuat
- Bersihkan 6 pasang ati ampela lalu potong kecil-kecil.
- Haluskan 6 siung bawang merah, 4 siung bawang putih, 4 butir kemiri, 1 ruas jahe, 2 ruas kunyit dan lengkuas dengan sedikit air.
- Campurkan bumbu halus ke ati ampela, tambahkan 2 sendok teh garam, 1 sendok teh kaldu ayam bubuk, setengah sendok teh merica bubuk dan setengah sendok teh ketumbar bubuk, lalu aduk rata.
- Diamkan kurang lebih 1 jam di suhu ruang atau di dalam kulkas supaya bumbunya meresap.
- Goreng ampelanya lebih dulu bersama daun salam, serai dan daun jeruk dengan api kecil dan wajan ditutup seperti diungkep.
- Setelah ampelanya setengah matang masukkan hatinya, lalu lanjutkan menggoreng dengan api kecil dan tutup sampai matang dan bumbunya kecokelatan.
- Untuk tumis buncis wortel, iris serong 150 gr buncis dan iris korek api 1 buah wortel.
- Iris tipis 2 siung bawang merah, 1 siung bawang putih, 3 buah cabe keriting merah, 2 lembar daun bawang dan setengah buah tomat.
- Panaskan minyak lalu tumis bawang merah, bawang putih dan cabe sampai harum dan layu.
- Masukkan wortel dan sedikit air, tumis sampai setengah matang, lalu tambahkan seperempat sendok teh garam, seperempat sendok teh kaldu ayam bubuk, satu setengah sendok teh gula pasir dan 1 sendok teh saus tiram.
- Masukkan buncis, daun bawang dan tomat, masak sebentar saja supaya sayurannya tetap segar, lalu angkat.
- Untuk sambal bajak, goreng 50 gr cabe rawit hijau, 10 buah cabe rawit merah dan 3 siung bawang putih sampai layu, lalu tiriskan.
- Ulek bersama tiga perempat sendok teh garam, 1 sendok teh gula pasir, seperempat sendok teh kaldu bubuk dan seperempat sendok teh micin, siram dengan minyak panas, lalu tambahkan perasan jeruk limau dan aduk rata.
Ingredients
Steps
- Clean 6 pairs of chicken liver and gizzard, then cut them into small pieces.
- Grind 6 shallots, 4 garlic cloves, 4 candlenuts, 1 thumb of ginger, 2 thumbs of turmeric and galangal with a little water.
- Mix the spice paste into the liver and gizzard, add 2 teaspoons of salt, 1 teaspoon of chicken stock powder, half a teaspoon of ground pepper and half a teaspoon of ground coriander, then stir to combine.
- Leave it for about 1 hour at room temperature or in the fridge so the seasoning soaks in.
- Fry the gizzards first with bay leaves, lemongrass and kaffir lime leaves over low heat with the lid on, so they braise as they fry.
- Once the gizzards are half done add the livers, then keep frying over low heat with the lid on until cooked and the seasoning browns.
- For the stir-fried green beans with carrot, slice 150 g of green beans on the diagonal and cut 1 carrot into matchsticks.
- Thinly slice 2 shallots, 1 garlic clove, 3 red curly chillies, 2 spring onions and half a tomato.
- Heat oil and fry the shallots, garlic and chilli until fragrant and softened.
- Add the carrot and a little water, fry until half cooked, then add a quarter teaspoon of salt, a quarter teaspoon of chicken stock powder, one and a half teaspoons of sugar and 1 teaspoon of oyster sauce.
- Add the green beans, spring onion and tomato, cook only briefly so the vegetables stay fresh, then take it off the heat.
- For the sambal bajak, fry 50 g of green bird's eye chillies, 10 red bird's eye chillies and 3 garlic cloves until softened, then drain.
- Pound them with three quarters of a teaspoon of salt, 1 teaspoon of sugar, a quarter teaspoon of stock powder and a quarter teaspoon of MSG, pour hot oil over the top, then add a squeeze of lime and stir through.
Cook Mode
MENU HARIAN (Part 9) ATI AMPELA GURIH, SAMBEL BAJAK, TUMIS BUNCIS WORTEL
MENU HARIAN (Part 9) ATI AMPELA GURIH, SAMBEL BAJAK, TUMIS BUNCIS WORTEL
Bahan
Cara Membuat
- Bersihkan 6 pasang ati ampela lalu potong kecil-kecil.
- Haluskan 6 siung bawang merah, 4 siung bawang putih, 4 butir kemiri, 1 ruas jahe, 2 ruas kunyit dan lengkuas dengan sedikit air.
- Campurkan bumbu halus ke ati ampela, tambahkan 2 sendok teh garam, 1 sendok teh kaldu ayam bubuk, setengah sendok teh merica bubuk dan setengah sendok teh ketumbar bubuk, lalu aduk rata.
- Diamkan kurang lebih 1 jam di suhu ruang atau di dalam kulkas supaya bumbunya meresap.
- Goreng ampelanya lebih dulu bersama daun salam, serai dan daun jeruk dengan api kecil dan wajan ditutup seperti diungkep.
- Setelah ampelanya setengah matang masukkan hatinya, lalu lanjutkan menggoreng dengan api kecil dan tutup sampai matang dan bumbunya kecokelatan.
- Untuk tumis buncis wortel, iris serong 150 gr buncis dan iris korek api 1 buah wortel.
- Iris tipis 2 siung bawang merah, 1 siung bawang putih, 3 buah cabe keriting merah, 2 lembar daun bawang dan setengah buah tomat.
- Panaskan minyak lalu tumis bawang merah, bawang putih dan cabe sampai harum dan layu.
- Masukkan wortel dan sedikit air, tumis sampai setengah matang, lalu tambahkan seperempat sendok teh garam, seperempat sendok teh kaldu ayam bubuk, satu setengah sendok teh gula pasir dan 1 sendok teh saus tiram.
- Masukkan buncis, daun bawang dan tomat, masak sebentar saja supaya sayurannya tetap segar, lalu angkat.
- Untuk sambal bajak, goreng 50 gr cabe rawit hijau, 10 buah cabe rawit merah dan 3 siung bawang putih sampai layu, lalu tiriskan.
- Ulek bersama tiga perempat sendok teh garam, 1 sendok teh gula pasir, seperempat sendok teh kaldu bubuk dan seperempat sendok teh micin, siram dengan minyak panas, lalu tambahkan perasan jeruk limau dan aduk rata.
Ingredients
Steps
- Clean 6 pairs of chicken liver and gizzard, then cut them into small pieces.
- Grind 6 shallots, 4 garlic cloves, 4 candlenuts, 1 thumb of ginger, 2 thumbs of turmeric and galangal with a little water.
- Mix the spice paste into the liver and gizzard, add 2 teaspoons of salt, 1 teaspoon of chicken stock powder, half a teaspoon of ground pepper and half a teaspoon of ground coriander, then stir to combine.
- Leave it for about 1 hour at room temperature or in the fridge so the seasoning soaks in.
- Fry the gizzards first with bay leaves, lemongrass and kaffir lime leaves over low heat with the lid on, so they braise as they fry.
- Once the gizzards are half done add the livers, then keep frying over low heat with the lid on until cooked and the seasoning browns.
- For the stir-fried green beans with carrot, slice 150 g of green beans on the diagonal and cut 1 carrot into matchsticks.
- Thinly slice 2 shallots, 1 garlic clove, 3 red curly chillies, 2 spring onions and half a tomato.
- Heat oil and fry the shallots, garlic and chilli until fragrant and softened.
- Add the carrot and a little water, fry until half cooked, then add a quarter teaspoon of salt, a quarter teaspoon of chicken stock powder, one and a half teaspoons of sugar and 1 teaspoon of oyster sauce.
- Add the green beans, spring onion and tomato, cook only briefly so the vegetables stay fresh, then take it off the heat.
- For the sambal bajak, fry 50 g of green bird's eye chillies, 10 red bird's eye chillies and 3 garlic cloves until softened, then drain.
- Pound them with three quarters of a teaspoon of salt, 1 teaspoon of sugar, a quarter teaspoon of stock powder and a quarter teaspoon of MSG, pour hot oil over the top, then add a squeeze of lime and stir through.
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