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.
Mode Masak
SAMBAL GORENG KENTANG ATI AMPELA
Sambal Goreng Potato with Chicken Liver & Gizzard
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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