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Hati Ampela Kentang Pedas
spicy chicken with potato

4 pairs of gizzards (chicken)
1/2 tsp salt
2 jeruk purut leaves
1 cm jahe
1 potato

1 salam leaf
2 cm lengkuas/laos
1 tsp salt
2 jeruk purut leaves
1/2 tbsp palm sugar
100ml water
2 tbsp oil

3 shallots
3 cloves of garlic
2 red lomboks
2 red cabai keriting (curly cayenne pepper)
1/2 tsp terasi/trasi bakar

Cara membuat:
Heat in a pan water together with the gizzards, the salt, the jeruk purut and the jahe and cook until done. Remove the gizzards from the pan and let it drain. Heat oil in a pan and fry the gizzards until brown.
Coarsely grind or grind the ingredients for the bumbu. Cut the potato lengthwise into eight pieces. Heat the oil in a pan and fry the potato until brown and set aside.
Heat in a pan the 2 tbsp oil and fry the bumbu together with the salam, the jeruk purut and the lengkuas for 5 minutes. Then add the gizzards and the potato and mix well
Then add the salt, palm sugar and water and bring to the boil. Cook until the liquid has nearly evaporated. Serve.
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