Nasi Uduk with Sambal Goreng Ati Ampela Tahu Bumbu Bali
Ingredients:
For the Nasi Uduk:
- 1/2 liter of rice
- 2 pieces of galangal, crushed
- 2 bay leaves
- 1 stalk of lemongrass, crushed
- 1 small package of coconut milk (Kara brand)
- Salt, to taste
For the Sambal Goreng Ati Ampela Tahu Bumbu Bali:
- 5 pairs of chicken liver and gizzards
- 5 pieces of white tofu
- 10 red curly chilies
- 10 red bird’s eye chilies
- 3 cloves of shallots
- 1 clove of garlic
- 2 pieces of galangal
- Palm sugar, to taste
- Salt, to taste
- Sweet soy sauce, to taste
Steps:
Preparing the Nasi Uduk:
- Wash the rice thoroughly and place it in a rice cooker.
- Add the crushed lemongrass, bay leaves, and galangal.
- Pour in the coconut milk, add a pinch of salt, and enough water to cook the rice.
- Cook the rice until done. Once cooked, fluff the rice with a fork and set aside.
Preparing the Sambal Goreng Ati Ampela Tahu Bumbu Bali:
- Dice the tofu and fry until golden brown. Set aside.
- Clean the chicken liver and gizzards, then boil until cooked. Rinse them again, dice, and fry until crispy. Set aside.
- Blend the red curly chilies, red bird’s eye chilies, shallots, garlic, and galangal until smooth.
- Sauté the blended spices until fragrant. Add palm sugar, salt, and sweet soy sauce. Continue to sauté until the mixture darkens in color.
- Add the fried chicken liver, gizzards, and tofu to the pan. Stir well until everything is evenly coated with the spice mixture and the flavors are absorbed.
- Remove from heat and serve alongside the Nasi Uduk.
This delightful combination of Nasi Uduk and Sambal Goreng Ati Ampela Tahu Bumbu Bali brings together aromatic coconut rice and a richly spiced sambal, creating a harmonious balance of flavors that is sure to satisfy your taste buds. Enjoy this dish as a special treat for your family or at gatherings to impress your guests with an authentic Indonesian culinary experience.
