Spicy Sambal Chicken Livers and Gizzards with Eggs

Sambel Goreng Ati Ampela with Eggs

Ingredients

Instructions

1. Blend the spices: Using a blender or food processor, blend together the curly red chilies, bird’s eye chilies, shallots, garlic, ginger, galangal, and candlenuts. Leave the lemongrass, bay leaves, and kaffir lime leaves aside.

2. Prepare the proteins: Fry the chicken livers, gizzards, pete beans, and hard-boiled eggs separately in a little oil until they are golden brown. After frying, set them aside on a paper towel to drain any excess oil.

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3. Sauté the spices: In the same pan, add a little more oil if necessary. Sauté the blended spice paste until fragrant and slightly thickened. Add the lemongrass, bay leaves, and kaffir lime leaves to the mixture.

4. Combine everything: Add the fried chicken livers, gizzards, pete beans, and hard-boiled eggs to the pan with the spices. Stir gently to coat everything evenly with the spice mixture.

5. Season to taste: Add salt, ground black pepper, ground coriander, sugar, and magic seasoning (if using). Adjust the seasoning according to your preference. Stir well to ensure the flavors are well combined.

6. Simmer and serve: Allow the dish to simmer for a few minutes, ensuring the flavors are absorbed by the ingredients. Once done, remove from heat and serve with warm rice.

Notes:

• You can adjust the spiciness by adding more or fewer chilies based on your heat tolerance.
• This dish is perfect for pairing with steamed jasmine rice or as a side for a larger meal.

Nutritional Information (per serving)

Enjoy this delicious, spicy Indonesian dish that’s packed with flavors and textures!