Ingredients

  • Serves 2-4 people
  • 300 g Potatoes

    200 g Chicken Liver

    200 g Chicken Gizzards

    70 g Shallots

    50 g Garlic

    70 g Big Red Chili

    70 g Big Green Chili

    50 g Onions

    2 Red Tomatoes

    3 g Salt

    10 g Sugar

    13 g Chicken Powder

    30 g Sweet Soy Sauce

    650 ml Cooking oil

    50 ml Water

Oseng Ati Ampela Kentang
Recipe Courtesy of
Asian Food Network

Oseng Ati Ampela Kentang

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From intestine skewers to fried chicken feet, Indonesians love to chomp down all parts of a chicken. Gizzards and chicken livers are especially favored by many! Rich in proteins and easier on the wallet, they’re a great alternative to chicken meat and can be made into Oseng Ati Ampela Kentang. Stir fried potatoes, gizzard and liver are seasoned with spices like shallots, garlic and chili to make a spicy and savory side dish that is a must-have on your dining table for iftar during the fasting month of Ramadan. Prepare a big batch for dinner so you can enjoy it again for sahur (pre-dawn meal).
  • Medium
  • 15 min
  • 20 min
  • 10 min
  • 3 steps
  • 15 Ingredients
  • Medium
  • 3 steps
  • 15 Ingredients
  • 15 min
  • 20 min
  • 10 min

Instructions

  1. Prepare the chicken liver, gizzard and potatoes

    • Dice the chicken liver, chicken gizzards and potatoes into 1cm cubes.

    • Preheat a pan with half of the oil for 5 mins on medium heat.

    • Add the diced liver, gizzards and potatoes, fry until cooked or about 10 mins.

    • Remove from heat and set aside.

    Prepare the chicken liver, gizzard and potatoes


  2. Prepare the spice paste

    • Into a blender or food processor, add shallots, garlic, large red chilies, large green chilies, onions, red tomatoes and 100 ml of water. Blend until smooth.
    Prepare the spice paste


  3. Sauté ingredients

    • Preheat a pan with 50ml cooking oil on medium heat.

    • Once the oil is hot, pour the blended spice paste into the pan and sauté for about 10 minutes. 

    • Reduce heat, and add the fried liver, gizzards and potatoes. 

    • Add sugar, salt, chicken powder, and sweet soy sauce. Stir to combine.

    Sauté ingredients


Plate and Serve!

Scoop the dish onto your serving plate, and serve with steamed white rice if you like.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 300 g Potatoes

      200 g Chicken Liver

      200 g Chicken Gizzards

      70 g Shallots

      50 g Garlic

      70 g Big Red Chili

      70 g Big Green Chili

      50 g Onions

      2 Red Tomatoes

      3 g Salt

      10 g Sugar

      13 g Chicken Powder

      30 g Sweet Soy Sauce

      650 ml Cooking oil

      50 ml Water

    Nutrition
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