Ati Ampela Tumis Kecap
fried chicken livers in kecap sauce
Bahan-Bahan:
ingredients:
600 g of chicken livers
3 jeruk purut leaves
2 cm lengkuas/laos/galangal
6 petai / peteh beans
2 tbsp kecap manis
1/2 tsp salt
1/2 tsp palm sugar
1 tbsp asam water
oil
Haluskan:
bumbu:
4 red lomboks
6 red cabai keriting (curly cayenne pepper)
3 shallots
Cara membuat:
preparation:
Cut the livers into 2 pieces. Cut the petai into thin strips and fry them in oil until they turn yellowish. Pound or grind the ingredients for the bumbu into a coarse paste.
Heat the oil in a pan and fry the livers until done. Heat in a pan 3 tbsp oil and fry the paste with the jeruk purut, the laos and petai for 4 minutes and add it to the liver. Then add the kecap, the salt and the palmsugar and mix well and fry the whole until done. Then mix in the asam water and serve.
Search
last read
- Sup Kimlo Solo - Fragrant soup from Solo
- Semur Banjarmasin - beef liver in dark sauce with soun
- Ginger Sauce
- Sayur Pepaya Muda - stew of papaya, beans and beef
- Tengkleng Klewer - Stew of lamb
- Kangkung Cah Sapi - stir-fry of kangkung with beef
- Ayam goreng pop - Sumatran fried chicken
- Nila Goreng Sambal Pelecing - fried tilapia with a spicy sambal
- Gulai Ayam Surakarta - chicken stewed in coconut milk
- Kai Pu Khao
Recent Comments
Acar Kuning - pickled vegetables with a peanut chili sauce
1 month agovery nice and tasteful, can't wait to make it againRumbah Indramayu - Steamed vegetables with peanut sauce from Indramayu
2 months agovery tasteful and a delicious peanut sauce