Ingredients

  • Serves 2-4 people
  • Marinated: 

    1 kg chicken liver & gizzard

  • 1 whole lime

  • 7 g salt

  • Ground spices:

    30 g shallots

  • 20 g garlic

  • 20 g candlenut (buah keluak)

  • 30 g red cayenne pepper

  • 30 g curly red chilli

  • 3 bay leaves

  • 3 lime leaves

  • 10 g galangal, smashed

  • 1 lemongrass, smashed

  • 3 g salt

  • 7 g sugar

  • 13 g chicken powder

  • 30 g tamarind, dissolved in 50 ml of water

  • 200 ml water

Ati Ampela Bumbu Rujak
Recipe Courtesy of
Darmawan

Ati Ampela Bumbu Rujak

{{totalReview}}
Ati Ampela Bumbu Rujak is a savory Indonesian dish which consists of chicken liver and gizzard. Known for their distinctly rich and strong flavors, the offals are perfectly complemented with a sweet and spicy rujak sauce to create a uniquely delicious pairing. Enjoy it with a bowl of rice for a hearty meal.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 4 steps
  • 19 Ingredients
  • Easy
  • 4 steps
  • 19 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Marinate the chicken liver & gizzard

    • Marinate the liver and gizzard with salt and lime juice. Let it sit for 15 minutes.


  2. Cook the liver & gizzard

    • In a saucepan, add liver, gizzard, bay leaves, lime leaves, galangal and lemongrass.

    • Once cooked, rinse the liver and gizzard with water.

    • Cut the liver and gizzard into 2 and set aside.



  3. Blend and fry the spices

     

    • In a blender, add shallots, garlic, candlenut, ginger, turmeric, red cayenne pepper and curly red chilies. Blend well.
    • In a saucepan, over medium heat, add some oil and sauté the blended paste until cooked and fragrant with oils released. Remove excess oil.

     

    Blend and fry the spices


  4. Add liver and gizzard

    • Add liver and gizzard into the sauteed paste. Stir well. 

    • Add water, tamarind water and stir well.

    • Add salt, sugar, chicken powder and cook till the water is reduced.

    • Remove and set aside.

    Add liver and gizzard


Plate and Serve!

Prepare a serving plate, then transfer the liver gizzards to the serving plate and sprinkle fried onions and serve.

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 2-4 people
    • Marinated: 

      1 kg chicken liver & gizzard

    • 1 whole lime

    • 7 g salt

    • Ground spices:

      30 g shallots

    • 20 g garlic

    • 20 g candlenut (buah keluak)

    • 30 g red cayenne pepper

    • 30 g curly red chilli

    • 3 bay leaves

    • 3 lime leaves

    • 10 g galangal, smashed

    • 1 lemongrass, smashed

    • 3 g salt

    • 7 g sugar

    • 13 g chicken powder

    • 30 g tamarind, dissolved in 50 ml of water

    • 200 ml water

    Nutrition
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.