Ingredients

  • 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

Ati Ampela Rica Kemangi
Recipe Courtesy of
Darmawan

Ati Ampela Rica Kemangi

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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.
  • Easy
  • 60 min
  • 60 min
  • 15 min
  • 3 steps
  • 27 Ingredients
  • Easy
  • 3 steps
  • 27 Ingredients
  • 60 min
  • 60 min
  • 15 min

Directions

  1. 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.

    Cook the chicken liver & gizzard


  2. 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. 

    Blend the spices


  3. 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.

Garnish and serve!
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    Ingredients
    • 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

    Nutrition
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