Indonesian Stewed Chicken Liver with Quail Eggs and Tofu

Indonesian Recipe: Semur Ati Ayam, Telur Puyuh, Tahu (Chicken Liver, Quail Eggs, Tofu Stew)

Ingredients:

• 5 chicken livers, cleaned
• 6 quail eggs, boiled and peeled
• 3 blocks of tofu, sliced and lightly fried (not too dry)
• 1 tomato, diced
• 1 lemongrass, white part only, crushed
• 1 bay leaf
• 2 cm galangal, crushed
• 3 tbsp cooking oil
• Sweet soy sauce, to taste
• Brown sugar, salt, pepper, to taste
• Water, as needed

Ground Spices:

• 5 shallots
• 3 cloves garlic
• 1 cm ginger
• 1 cm turmeric
• 2 candlenuts
• 1 curly chili

Instructions:

1. Heat cooking oil in a pan. Sauté the ground spices, bay leaf, lemongrass, and galangal until fragrant.

2. Add the chicken livers. Stir until they change color.

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3. Pour in enough water to cover the ingredients. Add sweet soy sauce, brown sugar, salt, and pepper. Cook until the chicken livers are partially cooked.

4. Add tofu, quail eggs, and tomato. Simmer until the sauce thickens slightly. Adjust seasoning to taste.

5. Serve hot.

Notes:

• Ensure the chicken livers are cooked thoroughly but not overcooked to maintain their tenderness.
• Adjust the sweetness and saltiness according to your preference, as semur typically has a balance of sweet and savory flavors.

Enjoy this flavorful Indonesian dish of Semur Ati Ayam, Telur Puyuh, Tahu with steamed rice for a satisfying meal that showcases a harmonious blend of spices and textures.