Ingredients

  • Serves 2-4 people
  • 250 g chicken liver

  • 250 g chicken gizzard

  • 200 g grated coconut

  • 1 L cooking oil

  • 250 ml water

  • Ground spices :

    25 g garlic

  • 15 g candlenut

  • 20 g ginger

  • 15 g turmeric

  • 20 g galangal

  • 5 g coriander

  • Spices:

    1 stick lemongrass

  • 2 bay leaves

  • Seasoning:

    5 g chicken stock powder

  • 7 g salt

  • 8 g sugar

  • 4 g white pepper

Serundeng Ati Ampela (Serundeng Chicken Offal)
Recipe Courtesy of
Darmawan

Serundeng Ati Ampela (Serundeng Chicken Offal)

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Serundeng Ati Ampela is a dish made from chicken offal, namely chicken liver and gizzard. Serundeng is an Indonesian condiment, which is made from sautéed grated coconut mixed with spices and other ingredients, and is often used as a side dish or condiment to accompany rice. Serundeng may taste sweet, or hot and spicy according to the recipe, and in this recipe, it enhances the flavor of the chicken offal to tantalizing delights.
  • Medium
  • 60 min
  • 45 min
  • 10 min
  • 4 steps
  • 17 Ingredients
  • Medium
  • 4 steps
  • 17 Ingredients
  • 60 min
  • 45 min
  • 10 min

Directions

  1. Prepare the spice paste

    • Puree the ground spice ingredients into a paste.

    • Saute the paste with lemongrass and bay leaves for about 10 minutes, using medium heat while stirring constantly.

    Prepare the spice paste


  2. Add the liver and gizzards

    • Then add water and seasoning, stir until mixed, and the water is boiling.

    • Once the water boils, add the liver and gizzard, and grated coconut. Boil for about 30 minutes, until the chicken offals are cooked, and the water is reduced. Remove the chicken offals and cut it according to size preference.

    When boiling the chicken offals, make sure that the liquid has really reduced.

    Alternatively, chicken wings can be added to or replace the offals.

    Add the liver and gizzards


  3. Fry the liver and gizzards

    • Prepare the oil in a pan to medium heat and fry the liver and gizzard until golden brown. Remove and set aside.

    • Reduce the heat , then fry the serundeng until golden brown. Remove and strain the excess oil, set aside.

    When frying the serundeng, use low heat and don't let it burn.



Plate and Serve!

  • Prepare a serving plate, and transfer the chicken gizzard and liver onto the plate.

  • Sprinkle with the fried serundeng and serve with rice and chili sauce.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 250 g chicken liver

    • 250 g chicken gizzard

    • 200 g grated coconut

    • 1 L cooking oil

    • 250 ml water

    • Ground spices :

      25 g garlic

    • 15 g candlenut

    • 20 g ginger

    • 15 g turmeric

    • 20 g galangal

    • 5 g coriander

    • Spices:

      1 stick lemongrass

    • 2 bay leaves

    • Seasoning:

      5 g chicken stock powder

    • 7 g salt

    • 8 g sugar

    • 4 g white pepper

    Nutrition
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