Ampela Fried Sambal

 Material:

• 10 liver fruits / chicken liver, boiled first then cut into small cubes
• 10 chicken ampela, boiled first and cut into small cubes
• 2 potatoes, cut into cubes (boxes) small and then fried half-cooked, drain
• 300 ml of liquid coconut milk
• 300 ml thick coconut milk (1 coconut)

Ati Ampela Fried Sambal Seasoning:

• 3 large red chilies, remove seeds and cut thin slices
• 3 red onions, thinly cut
• 4 garlic cloves, cut into thin slices
• 1 tomato that is (in slices)
• 2 bay leaves
• 2 cm galangal (crushed / dikeprek)
• 1 tablespoon of Javanese sugar
• Salt to taste
• Seasonings
• Right amount of oil

How to make Sambal Ati Ampela:

• Heat oil in a pan, then saute onion and garlic until fragrant
• Next enter the bay leaves, galangal and tomatoes, stirring until it looks a little wilted
• Add the Ati and Chicken Ampela, stir for a while
• Followed by adding liquid coconut milk and a little salt, cook until half cooked
• Then enter the thick coconut milk, stirring constantly so the coconut milk doesn't break
• Add potatoes to the dish
• Add sugar and flavorings, tasted first if there is something less flavored immediately add according to taste.
• Lift the dish after the water has been reduced (just a little sauce). Ati Ampela Sambal Goreng cuisine is ready to be served

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