Tangy Coconut Chicken Gizzards and Feet Stew

Garang Asem Ati Ampela Ceker Ayam

Garang Asem Ati Ampela Ceker Ayam is a delightful Indonesian dish that combines the rich, earthy flavors of chicken gizzards and feet with the tangy zing of blimbing wuluh, all enveloped in a fragrant coconut milk broth. Perfectly steamed to tender perfection, this dish is sure to make your taste buds dance with joy. Let’s dive into this wonderful recipe and create a meal that’s both comforting and exotic.

Ingredients

• Chicken Gizzards and Hearts (Ati Ampela): 10 pairs
• Chicken Feet (Ceker Ayam): 250 grams
• Blimbing Wuluh: 6 pieces, cut into pieces
• Bay Leaves (Daun Salam): 2 leaves, torn
• Lemongrass (Sereh): 1 stalk, slightly large, bruised
• Ginger (Jahe): 1 piece, bruised
• Galangal (Langkuas): 1 piece, bruised

Spice Blend (Bumbu Iris):

• Shallots (Bawang Merah): 8 pieces
• Garlic (Bawang Putih): 5 pieces
• Red Bird’s Eye Chilies (Cabe Rawit Merah): 10 pieces (reduce if you prefer less spicy)

Seasoning:

• Sugar: to taste

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• Salt: to taste

• Flavor Enhancer (Penyedap): to taste

• Medium-Thick Coconut Milk (Santan Sedang): amount as desired

Steps

1. Prepare the Chicken: Clean the chicken gizzards, hearts, and feet thoroughly. Boil them briefly with a pinch of salt. Drain and discard the boiling water. For extra tender chicken feet, you can use a pressure cooker.

2. Prepare the Spices: Clean and thinly slice the shallots and garlic. Set aside.

3. Assemble the Dish:

   • Take a heat-resistant container and arrange the sliced spices (shallots and garlic) at the bottom.
   • Add the pieces of blimbing wuluh, torn bay leaves, bruised lemongrass, ginger, and galangal.
   • Sprinkle sugar, salt, and flavor enhancer over the mixture.
   • Place the pre-boiled chicken gizzards, hearts, and feet on top.

4. Add Coconut Milk: Pour the coconut milk into the container. The amount of coconut milk depends on your preference; if you like more broth, add more coconut milk.

5. Steam the Dish: Steam the assembled dish in a steamer for approximately 45 minutes. (Note: If you forget to set a timer, just check for tenderness and doneness of the ingredients).

6. Serve and Enjoy: Once cooked, remove the dish from the steamer. The fragrant aroma of spices and the rich, savory coconut milk will be irresistible. Serve hot with steamed rice.

Notes

• Adjusting Spice Level: If you prefer a milder dish, you can reduce the number of red bird’s eye chilies.
• Steaming Time: Ensure the chicken parts are tender by checking periodically if you didn’t set a precise timer.
• Blimbing Wuluh: This ingredient adds a unique tangy flavor. If unavailable, you can substitute with a small amount of tamarind.

Conclusion

Garang Asem Ati Ampela Ceker Ayam is a tantalizing dish that brings together a medley of flavors and textures. The combination of tangy blimbing wuluh, aromatic spices, and creamy coconut milk creates a symphony of taste that is both unique and deeply satisfying. Perfect for those who love to explore traditional Indonesian cuisine, this recipe will surely become a favorite. Enjoy your culinary journey with this delightful dish!