Semur Ati Ayam, Telur Puyuh, and Tahu
Ingredients:
- 5 chicken livers, cleaned
- 6 quail eggs, boiled and peeled
- 3 pieces of tofu, sliced horizontally and lightly fried (avoid over-frying)
- 1 tomato, chopped
- 1 lemongrass stalk, white part only, bruised
- 1 bay leaf
- 2 cm galangal, bruised
- 3 tablespoons cooking oil
- Sweet soy sauce, to taste
- Brown sugar, to taste
- Salt, to taste
- Pepper, to taste
- Water, as needed
For the Spice Paste:
- 5 shallots
- 3 garlic cloves
- 1 cm ginger
- 1 cm turmeric
- 2 candlenuts
- 1 curly chili
Instructions:
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Prepare the Spice Paste:
- Blend the shallots, garlic, ginger, turmeric, candlenuts, and curly chili until smooth. Set aside.
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Cook the Spice Paste:
- Heat the cooking oil in a pan over medium heat. Add the spice paste, bay leaf, bruised lemongrass, and galangal. Sauté until fragrant and the spices are well-cooked.
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Add Chicken Livers:
- Add the cleaned chicken livers to the pan. Stir well and cook until the livers change color.
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Simmer:
- Pour in enough water to cover the livers. Stir in sweet soy sauce, brown sugar, salt, and pepper to taste. Let it simmer until the livers are nearly cooked through.
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Incorporate Tofu and Quail Eggs:
- Gently add the fried tofu, quail eggs, and chopped tomato into the pan. Continue to cook until the sauce reduces slightly and all the ingredients are well combined.
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Final Adjustments:
- Taste and adjust seasoning if necessary. Ensure that the dish is well-flavored and the sauce has thickened to your preference.
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Serve:
- Once everything is cooked to your liking, remove from heat and serve hot. Enjoy your Semur Ati Ayam, Telur Puyuh, and Tahu with steamed rice for a hearty meal.
This rich and flavorful dish brings together tender chicken livers, creamy tofu, and delicate quail eggs in a savory sweet soy sauce base, perfect for any occasion.
