Ati Ampela Tempe Bumbu Kecap: A Delightful Indonesian Dish
This vibrant dish of Ati Ampela Tempe Bumbu Kecap brings together the rich flavors of liver and tempeh, seasoned with a mix of aromatic spices and a touch of sweet soy sauce. Perfect for those who appreciate traditional Indonesian cuisine, this recipe is not only easy to prepare but also a feast for the senses. Let’s dive into the preparation of this delightful meal.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken or duck liver (ati ampela) | 250 grams (1/4 kg) |
| Tempeh | 1 block (approximately 250 grams) |
| Garlic | 2 cloves |
| Shallots | 3 cloves |
| Galangal (smashed) | 1 cm |
| Bay leaves | 2 leaves |
| Salt | 1/4 teaspoon |
| Sugar | 1/4 teaspoon |
| Candlenuts (kemiri) | 2 nuts |
| Sweet soy sauce (kecap bango) | To taste (approximately 3 tablespoons) |
| Beef seasoning (Masako) | 1/2 cube |
| Water | 100 ml |
| Optional: Tomato | 1 piece (for a tangy touch) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 20 grams |
| Carbohydrates | 15 grams |
| Fat | 25 grams |
| Sodium | 500 mg |
Preparation Steps
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Preparation of Ingredients:
Begin by thoroughly cleaning the chicken or duck liver, removing any impurities, and cut it into bite-sized pieces. Next, slice the tempeh into rectangular pieces, about 1 cm thick, ensuring they are uniform for even cooking. -
-
Cooking the Liver:
In a pot, bring water to a boil. Add the cleaned liver and allow it to simmer for approximately 10 minutes. This step helps to reduce any strong odors; you may add a small piece of ginger to further neutralize any unpleasant smells. After cooking, drain and set the liver aside. -
Frying the Tempeh:
Heat oil in a pan over medium heat. Fry the tempeh slices until they turn a golden brown color. Once done, remove them from the pan and place them on paper towels to absorb excess oil. -
Sautéing the Spice Mix:
In the same pan, retain a small amount of oil and add the ground spice mixture made from the garlic, shallots, and candlenuts. Sauté the mixture until it becomes fragrant, ensuring the flavors are released. -
Simmering the Dish:
Once the spices are fragrant, pour in 100 ml of water and bring it to a boil. Add the bay leaves, galangal, salt, sugar, and beef seasoning. Allow the mixture to simmer for a few minutes to meld the flavors together. -
Combining Ingredients:
Next, carefully add the cooked liver and fried tempeh into the pot, mixing gently to coat everything with the flavorful sauce. If you prefer a hint of acidity, add the diced tomato at this stage and stir gently. -
Finishing Touches:
Allow the dish to simmer for an additional 5-10 minutes, letting the liver and tempeh absorb the flavors of the sauce. Once cooked through and aromatic, remove from heat. -
Serving:
Serve your Ati Ampela Tempe Bumbu Kecap hot, alongside steamed rice or as part of a larger meal. The combination of textures and flavors will delight your palate, making it a perfect dish for family gatherings or a comforting weeknight dinner.
Conclusion
Ati Ampela Tempe Bumbu Kecap is not just a meal; it is an experience that celebrates the richness of Indonesian flavors. With its balanced seasoning and deliciously tender ingredients, this dish is sure to impress both family and friends alike. Enjoy the journey of cooking and savor each bite of this flavorful delicacy!
