Ati Ampela with Tomato Sambal and Eggs
Ingredients:
- 1/4 kg chicken liver and gizzard (ati ampela ayam)
- 2 eggs
- 2 tomatoes, thinly sliced
- For the spice paste:
- 4 shallots
- 2 cloves garlic
- 5 red chilies
- Salt, to taste
- Sugar, to taste
- Cooking oil
Instructions:
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Prepare the Eggs: Crack the eggs into a bowl, whisk until well combined, then cook in a hot, lightly oiled pan to make an omelet. Once cooked, remove from the pan and cut into bite-sized pieces.
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Cook the Chicken Liver and Gizzard: Boil the chicken liver and gizzard until tender, then drain well. Heat oil in a pan and fry the liver and gizzard until golden brown. Slice into pieces according to your preference.
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Prepare the Spice Paste: Blend the shallots, garlic, and red chilies into a smooth paste. Season with salt and sugar to taste.
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Cook the Spice Paste and Tomatoes: In the same pan used for frying, add a little more oil if necessary and sauté the spice paste along with the sliced tomatoes until fragrant and the tomatoes are softened.
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Combine Ingredients: Add the fried liver and gizzard, as well as the omelet pieces, to the pan. Stir well to combine and allow the flavors to meld. Taste and adjust seasoning if needed.
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Serve: Once everything is well combined and heated through, your dish is ready to serve. Enjoy your Ati Ampela with Tomato Sambal and Eggs with steamed rice or as a flavorful standalone dish.
This recipe brings together the rich, savory flavors of chicken liver and gizzard with the zesty kick of sambal and fresh tomatoes, making it a delightful addition to any meal.
