Hati Ampela Bacem Sambal Parahyangan
sweet fried livers with sambal
Bahan-bahan:
ingredients:
500 g chicken livers
500 g gizzards
150 g tamarind, dissolved (15 tbsp asam water)
200 g palm sugar
1 tbsp ketumbar
3 salam leaves
1 serai/sereh/lemongrass
2 tsp salt
2 tsp pepper
2000 ml of water
oil
Bahan sambal parahyangan:
sambal ingredients:
3 shallots
4 red lomboks
6 red rawits
1 tomato
1 tsp terasi/trasi bakar
1 tsp palm sugar
1 tsp salt
1 calamansi, otherwise lime
Cara membuat:
preparation:
Heat the water in a pan together with the asam, ketumbar, palm sugar, the serai, the salam, the salt and the pepper and bring to the boil. Then add the livers and gizzards and cook over low heat for 30 minutes until the sauce thickens.
Remove the livers and gizzards from the pan. Heat some oil in a pan and fry the livers and gizzards until brown on all sides and serve with the sambal.
Sambal: heat a pan and fry the shallots, lomboks, rawits, tomatoes and terasi until soft. Pound or grind it together with the palm sugar into a coarse paste. Then mix in the salt and calamansi juice.
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