Stir-fried Potato Ati Ampela And What Is Potato Ati Fried Sambal Seasoning

What is Potato Ati Fried Sambal Seasoning?

Recipe for chili fried liver potatoes 1500 grams of potatoes, diced. 500 grams of beef liver, boiled. 2 lemongrass stalks, bruised. 8 bay leaves, tied. 4 cm galangal, crushed. 1 liter coconut milk from 1/2 coconut. 40 pieces of red cayenne pepper. salt and powdered broth to taste. other items•

What are the Fried Sambal Seasonings?

Finely season 2 cloves of garlic. 3 cloves of red onion. 1 large red chili. 1 hazelnut. 1/2 segment of turmeric. 1/2 piece of ginger.

Ingredient

– 500 gr Potato
- 300 gr chicken gizzard liver
– 2 lmbr lime leaves
– 1 stalk lemongrass geprek
– 1 tsp lime juice
– salt, sugar, powdered broth to taste
– 50 miles of boiled water

Ground spices

– 4 large red chilies, remove the seeds
– 5 curly red chilies
– 5 cloves of red onion
– 3 cloves of garlic
– 3 pieces of roasted hazelnut

How to make

1. Peel the potatoes, cut into squares and fry until dry, set aside
2. Boil the liver gizzard with 2 pieces of lime leaves for about 30 minutes, then discard the boiled water, cut the liver gizzard into small pieces, set aside
3. Saute ground spices together with 2 pieces of lime leaves and geprek lemongrass until fragrant, then add water, add salt and powdered stock to taste, then add the Ati Ampela and Potato pieces, stir and taste test, add lime juice, stir until evenly distributed.
4. After a bit dry, the spices are absorbed and the taste is right, then remove and serve, sprinkle with fried shallots

Fried gizzard

– 500 g of chicken gizzard liver, wash thoroughly

Softened seasoning

– 3 cloves of garlic
– 2 segments of ginger + 1 segment of turmeric
– 1/2 tsp salt, if you like you can add 1/2 tsp of seasoning

How to make

1. Mix all the ground spices into the chicken gizzard liver, add 1/2 cup of water, cook and cook until the water shrinks and the spices absorb
2. Fry the liver of the gizzard in hot oil, don't forget to close the pan so it doesn't explode, after turning it off, turn off the stove first, then turn it on again, until the liver of the gizzard is cooked