Indonesian Spicy Chicken Liver and Gizzard Stew

Semur Ati Ampela Ayam (Indonesian Chicken Liver and Gizzard Stew)

Ingredients:

• 8 pairs of chicken livers and gizzards (boiled for 15 minutes)
• 250 ml water
• 10 shallots
• 8 cloves of garlic
• 1 stalk lemongrass
• 2 bay leaves
• Ground black pepper (to taste)
• Seasoning powder (optional, to taste)
• Salt (to taste)
• Soy sauce (to taste)
• 1 packet of Masako seasoning (optional)

Instructions:

1. Prepare the Aromatics: Finely chop or grind the shallots and garlic. In a large pan, heat a bit of oil over medium heat. Add the ground shallots and garlic to the pan, along with ground black pepper, sugar (optional), salt, and Masako seasoning if using. Sauté the mixture until fragrant and golden brown.

2. Create the Sauce Base: Pour in 250 ml of water into the pan, stirring to combine with the sautéed aromatics. Add the lemongrass and bay leaves. Continue to cook until the mixture comes to a simmer.

3. Add Soy Sauce: Drizzle in soy sauce to achieve the desired color and flavor. Adjust the quantity based on your taste preference, aiming for a rich brown color.

4. Incorporate the Livers and Gizzards: Add the pre-cooked chicken livers and gizzards to the pan. Stir well to ensure they are coated with the sauce. Allow the mixture to simmer gently for about 15 minutes, allowing the flavors to meld together and the livers and gizzards to absorb the sauce.

5. Finish and Serve: Taste and adjust seasoning if necessary. Serve the Semur Ati Ampela Ayam hot with steamed rice or your favorite side dishes.

This flavorful Indonesian stew brings a savory and aromatic taste to your meal, perfect for those who enjoy rich, comforting dishes.