search
last read
- Asam Manis Sayap Ayam - chicken in a spicy red sauce
- Tim Ayam Jawa - spicy steamed chicken with sambal
- Daging Bawang - beef with shallots and chives
- Bidara Rica - chicken with kenari nuts
- Soto Ayam Ambengan - Chicken soup from Surabaya
- Ikan Pilitude - spicy stewed fish with banana
- Hati Ampela Mercon - spicy fried chicken livers
Sate Hati Ampela Bumbu Bacem sweet chicken liver satay

Sate Hati Ampela Bumbu Bacem
sweet chicken liver satay
Bahan-bahan:
ingredients:
8 chicken livers
8 gizzards
500 ml of coconut water
1 salam leaf
1 serai / sereh / lemongrass
2 tbsp palm sugar
1 tbsp kecap manis
1/2 tsp of salt
1/2 tsp pepper
1/2 tsp asam Jawa
2 tbsp oil
14 satay skewers
Haluskan:
bumbu:
4 shallots
4 cloves of garlic
3 kemiri nuts, toasted
1 tsp ketumbar
Cara membuat:
preparation:
Cut the livers and gizzards into pieces. Pound or grind the ingredients for the bumbu into a paste.
Heat the coconut water together with the bumbu, the meat, the salam, the serai, the palm sugar, the kecap, the salt, the pepper and the asam in a pan and cook until the moisture has almost evaporated. Then mix in the oil.
Thread the meat on the skewers and roast it over a charcoal fire until brown. Baste regularly with the sauce.
sweet chicken liver satay
Bahan-bahan:
ingredients:
8 chicken livers
8 gizzards
500 ml of coconut water
1 salam leaf
1 serai / sereh / lemongrass
2 tbsp palm sugar
1 tbsp kecap manis
1/2 tsp of salt
1/2 tsp pepper
1/2 tsp asam Jawa
2 tbsp oil
14 satay skewers
Haluskan:
bumbu:
4 shallots
4 cloves of garlic
3 kemiri nuts, toasted
1 tsp ketumbar
Cara membuat:
preparation:
Cut the livers and gizzards into pieces. Pound or grind the ingredients for the bumbu into a paste.
Heat the coconut water together with the bumbu, the meat, the salam, the serai, the palm sugar, the kecap, the salt, the pepper and the asam in a pan and cook until the moisture has almost evaporated. Then mix in the oil.
Thread the meat on the skewers and roast it over a charcoal fire until brown. Baste regularly with the sauce.
- Written by AsianCook