Chicken Ampela Heart Satay Serumbu Serundeng

Material:

• 250 grams of chicken gizzard liver, each liver and gizzard are split into 2 parts
• 6 skewers
• 1/2 young coconut fruit, remove the skin, grated and roasted until golden brown

Seasoning for satay, mashed:

- 1 teaspoon of roasted coriander
- 1/2 clove of garlic
- 1 red onion clove
- 1/2 segment of ginger
- 1/2 turmeric segment
- 1/2 teaspoon of salt

Seasoning for serundeng, mashed:

- 1 teaspoon of coriander
- 1/2 segment of galangal
- 3 curly red chilies
- 2 cayenne fruit
- 1 grain of garlic
- 2 shallots
- 2 tablespoons of tamarind juice
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of Javanese sugar
- 1/2 tablespoon of salt
- 1/2 teaspoon of powdered broth

How to make:

• Smear the gizzard with a satay spice, leave it for 15 minutes.
• Skewer with skewers of sate then bake using 1/2 tablespoon of margarine or cooking oil. I bake it using a flat Teflon baking pan that is specifically for baking. Bake the ampela heart until cooked browned. Lift.

For serundeng:

• Saute the fried spices with 2 tablespoons of cooking oil until fragrant and cooked, add sweet soy sauce, salt, sugar, sour water and powdered broth. Stir well.
• Add roasted coconut. Turn off the heat of the stove, then stir until the spices and coconut are evenly mixed, taste the taste. Turn the stove fire back on and cook until the mixture is cooked and turn brown. Lift.
• Place the satay on a serving plate, sprinkle with serundeng. Sate is ready to be served with hot rice.

Enjoy.

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