Krengsengan Hati Ampela - Liver and Gizzard Stew

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Indonesian

Ingredients: Chicken

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8

Ingredients

• 350 gram chicken liver (Indonesian: hati ayam)
• 350 gram chicken gizzard (Indonesian: ampela ayam)
• 80 gram black shrimp paste (Indonesian: petis udang)
• 3 tablespoon sweet soy sauce (Indonesian: kecap manis)
• 4 tablespoon cooking oil
• 400 ml water
• 2 green chilies (Indonesian: cabe hijau besar), cut into diagonal slices
• 2 red chilies (Indonesian: cabe merah besar), cut into diagonal slices
• Grind the following into spice paste
• 10 shallots (Indonesian: bawang merah)
• 4 cloves garlic (Indonesian: bawang putih)
• 6 Thai chilies (Indonesian: cabe rawit)
• 1 teaspoon ground white pepper
• 1/2 teaspoon salt
• 1/4 teaspoon sugar

Instructions

1. Clean and wash the livers and gizzards. Cut each into 4 pieces and marinate with black shrimp paste and sweet soy sauce in a bowl for 15 minutes.
2. Heat oil in a frying pan and saute the spice paste until fragrant, about 3 minutes.
3. Add the livers and gizzards and all the marinating sauce into the pan. Cook until no longer pink.
4. Pour the water into the pan and bring to a boil. Cook until the liquid is reduced and thickened and an oily sheen can be seen in the sauce.
5. Add the green and red chilies and cook for another minute. Turn off heat and serve immediately with steamed white rice.