Sambal Goreng Hati Ampela Tempe Recipe
Sambal Goreng Hati Ampela Tempe is a traditional Indonesian dish that harmonizes the rich flavors of chicken liver and gizzard with the unique taste of tempeh and a spicy sambal sauce. This delightful dish is not only savory but also brings a wonderful umami punch, making it a perfect accompaniment to steamed rice. Below is the detailed recipe, including ingredients and step-by-step instructions to help you recreate this culinary masterpiece in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken livers | 4 pieces |
| Chicken gizzards | 4 pieces |
| Tempeh | 2 blocks (about 400g) |
| Spice Paste: | |
| Shallots (bamer) | 5 cloves |
| Garlic (baput) | 6 cloves |
| Red bird’s eye chilies | 1 handful |
| Large green chilies | 6 pieces |
| Candlenuts (kemiri) | 3 pieces |
| Shrimp paste (terasi) | To taste |
| Lemongrass | 1 stalk |
| Bay leaves | 1 leaf |
| Coconut milk (santan) | 1 sachet |
| Salt | To taste |
| Sugar | To taste |
| Sweet soy sauce | To taste |
| Flavor enhancer | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 320 kcal |
| Protein | 24 g |
| Carbohydrates | 20 g |
| Fat | 18 g |
| Fiber | 3 g |
Instructions
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Prepare the Chicken Livers and Gizzards:
- Begin by thoroughly cleaning the chicken livers and gizzards. After cleaning, boil them in water with a squeeze of lime juice for about 10-15 minutes. This step helps to remove any impurities and enhances the flavor.
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Fry the Tempeh:
- While the chicken parts are boiling, cut the tempeh into bite-sized pieces according to your preference. Heat a pan with oil and fry the tempeh pieces until they turn a golden brown color. Once done, remove them from the pan and set aside.
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Make the Spice Paste:
- In a blender or food processor, combine the shallots, garlic, red bird’s eye chilies, large green chilies, and candlenuts. Blend until the mixture is smooth and well combined.
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Prepare Aromatics:
- Chop the large green chilies into rings and set aside.
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Cook the Spice Paste:
- In the same pan used for frying the tempeh, add a little more oil if needed and sauté the blended spice paste over medium heat. Add the bay leaf and lemongrass to the pan, cooking until the paste thickens and releases its fragrant aroma.
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Combine the Ingredients:
- Pour in the coconut milk (santan) and stir well to combine with the spice paste. Bring the mixture to a gentle simmer.
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Add the Chicken Parts:
- Once the coconut milk is well incorporated, add the boiled and chopped chicken livers and gizzards into the pan. Stir to ensure they are evenly coated with the sauce.
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Incorporate Fried Tempeh:
- Gently fold in the fried tempeh pieces, ensuring they are coated with the rich sauce.
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Season the Dish:
- Season your sambal goreng with salt, sugar, sweet soy sauce, and flavor enhancer to taste. Adjust the seasoning according to your preference, and allow the dish to simmer for another 5-10 minutes, allowing all the flavors to meld beautifully.
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Serve:
- Once cooked to your liking, remove the pan from heat. Serve your Sambal Goreng Hati Ampela Tempe hot alongside a steaming bowl of rice. Enjoy the layers of flavor that this dish has to offer!
This Sambal Goreng Hati Ampela Tempe recipe is a wonderful representation of Indonesian cuisine, showcasing a delightful balance of flavors and textures that will surely impress your family and friends. Enjoy cooking, and don’t forget to share the love of good food!
