Ampela Mercon Basil

Ingredient

• 10 pieces of chicken gizzard, wash clean
• 1 lemongrass stalk, crushed
• 2 bay leaves
• 4 lime leaves
• 10 pieces of green chilies, whole
• 3 bunches of basil leaves, pick the leaves
• glass of water
• Powdered broth to taste
• Salt to taste
• Right amount of oil

Ground spices

• 2 large red chilies
• 20 pieces of red cayenne pepper (can be reduced)
• 5 cloves of red onion
• 2 cloves of garlic
• 1 piece of ginger
• 2 segments of turmeric
• 1 hazelnut roasted

How to make

• 1. Boil the gizzard with bay leaves, lime leaves, and salt.. Boil until tender... Remove and cut into 3 parts.. Set aside
• 2. Heat the oil, fry the chicken gizzard until half dry.. Remove and set aside
• 3. Saute ground spices, cayenne pepper, lemongrass, lime leaves and bay leaves until fragrant and cooked
• 4. Enter the gizzard then add water, broth powder and salt.. Stir and cook until it boils
• 5. Enter the basil leaves, stir well.. Cook until the spices dry and absorb.. Remove and serve

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