Indonesian Spicy Chicken Liver Stew (Kalio Ati Ampela Ayam)

Kalio Ati Ampela Ayam

Kalio Ati Ampela Ayam is a flavorful and aromatic Indonesian dish featuring chicken liver and gizzards simmered in a rich, spiced coconut milk sauce. This dish offers a delightful blend of spicy, savory, and slightly sweet flavors, perfect for those who enjoy bold, robust tastes. Follow this recipe to create a traditional Kalio Ati Ampela Ayam that will surely impress your family and friends.

Ingredients:

• Chicken Liver and Gizzards:

  • 3 pairs chicken liver and gizzards, cut into pieces

• Spice Paste (Bumbu Halus):

  • 7 shallots
  • 3 cloves garlic
  • 3 red chilies
  • 9 bird’s eye chilies (adjust to taste for heat)
  • 1 thumb-sized piece of ginger
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black pepper
  • 6 candlenuts
  • 2 tomatoes

• Additional Ingredients (Bumbu Cemplung):

  • 3 kaffir lime leaves
  • 2 stalks lemongrass, bruised
  • 2 thumb-sized pieces of galangal, thinly sliced
  • 100 ml thick coconut milk
  • Sugar to taste
  • Salt to taste
  • Seasoning powder to taste

Instructions:

1. Prepare the Spice Paste:

   • Begin by making the spice paste. In a blender or food processor, combine the shallots, garlic, red chilies, bird’s eye chilies, ginger, coriander seeds, black pepper, candlenuts, and tomatoes. Blend until smooth.

2. Cook the Spice Paste:

   • Heat a generous amount of oil in a large pan over medium heat. Add the spice paste and sauté until it becomes aromatic and the oil starts to separate from the paste.

3. Add the Aromatics:

   • Add the kaffir lime leaves, bruised lemongrass, and sliced galangal to the pan. Continue to sauté for a few minutes until the aromatics are fragrant.

4. Cook the Chicken Liver and Gizzards:

   • Add the cut chicken liver and gizzards to the pan. Stir well to coat them with the spice mixture. Cook for about 10-15 minutes, or until the liver and gizzards are tender.

5. Simmer with Coconut Milk:

   • Pour in the thick coconut milk, and add sugar, salt, and seasoning powder to taste. Stir to combine. Reduce the heat to low and let the mixture simmer gently, stirring occasionally. Cook until the sauce thickens and reduces to your desired consistency, which should take about 20-30 minutes.

6. Final Adjustments:

   • Taste the dish and adjust the seasoning if necessary. Once the sauce has thickened and the flavors have melded together, remove from heat.

7. Serve:

   • Transfer the Kalio Ati Ampela Ayam to a serving dish. Serve hot with steamed rice or as part of a larger Indonesian meal.

Tips:

• Use low heat when simmering to ensure that the spices and coconut milk meld well and to prevent the coconut milk from curdling.
• Adjust the number of bird’s eye chilies based on your preference for heat.
• This dish pairs beautifully with a side of fresh vegetables or pickles to balance the rich and spicy flavors.

Enjoy your Kalio Ati Ampela Ayam, a deliciously authentic Indonesian dish that is sure to be a hit at any meal!