Serves 2-4 people
300 g chicken liver
300 g chicken gizzard
30 g basil leaves
2 lime leaves
2 bay leaves
1 lemongrass
15 g galangal
7 g salt
1500 ml water
500 ml cooking oil
Ground spices:

60 g big red chillies
40 g curly red chillies
8 pcs red cayenne pepper
30 g shallots
15 g garlic
9 g candlenut
15 g ginger
10 g turmeric
100 ml water
3 g salt
15 g sugar
17 g chicken powder
4 g white pepper powder
2 lime leaves
2 bay leaves
1 lemongrass, smashed
15 g friend onions

Recipe Courtesy of
Darmawan

Ati Ampela Rica Kemangi

Ati Ampela Rica Kemangi is a delicious Indonesian dish which features chicken offal, including the liver and gizzard, as its main ingredient. To balance out its strong distinct flavors, it is paired with a spicy rica sauce made of chili and a fragrant blend of local spices. Serve up this dish with a bowl of rice for a satisfying dinner.

Difficulty: Easy

Preparation: 60 min
Cook: 60 min
Clean up: 15 min

Steps: 3 steps
27 Ingredients

Difficulty: Easy
Steps: 3 steps
27 Ingredients

Preparation: 60 min
Cook: 60 min
Clean up: 15 min

Directions

Cook the chicken liver & gizzard
- In a saucepan, add liver, gizzard, basil leaves, lime leaves, bay leaves, lemongrass, galangal, salt, water and boil for 30 minutes.
- After 30 minutes, remove the liver and gizzards and cut them into 2.
- With some oil, stir fry them for about 10 minutes.

Blend the spices
- In a blender, add big red chilies, curly red chilies, red cayenne pepper, shallots, garlic, candlenut, ginger and turmeric. Blend well.
- Sauté the blended paste in some cooking oil until fragrant and oils released.
- Add water, salt, sugar, white pepper, chicken powder and bring it to a boil.

Add liver and gizzard into spice paste
- Add liver and gizzard. Stir well.
- Add in basil leaves.

Garnish and serve!

Garnish with fried onions and serve.

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Name: Ati Ampela Rica Kemangi
Prep time: P0Y0M0D1H0M0S
Cook time: P0Y0M0D1H0M0S
Total time: P0Y0M0D2H0M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: 300 g chicken liver; 300 g chicken gizzard; 30 g basil leaves; 2 lime leaves; 2 bay leaves; 1 lemongrass; 15 g galangal; 7 g salt; 1500 ml water; 500 ml cooking oil; Ground spices: 60 g big red chillies; 40 g curly red chillies; 8 pcs red cayenne pepper; 30 g shallots; 15 g garlic; 9 g candlenut; 15 g ginger; 10 g turmeric; 100 ml water; 3 g salt; 15 g sugar; 17 g chicken powder; 4 g white pepper powder; 2 lime leaves; 2 bay leaves; 1 lemongrass, smashed; 15 g friend onions