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SAMBAL GORENG ATI AMPELA
INGREDIENTS
Cooking oil
1 lemongrass, flapped
3 cm galangal, flapped
3 bay leaves
2 lim leaves
40 gram
De’ Maderaas Meat Curry Powder
6 red chili, sliced
500 ml coconut milk
300 gram chicken gizzard, diced and fried
300 gram chicken liver, diced and fried
500 gram potato, diced
Sugar, pepper, and salt to taste
HOW TO COOK
Sauté lemongrass, galangal, and lime leaves until shriveled and fragrant.
Add
De’ Maderaas Meat Curry Powder
,
red chili, and coconut milk, then cook it until it boiled and thick.
Add chicken gizzard and chicken liver into the curry sauce. Stir it until the color changes.
Put potato into the curry sauce. Add sugar, salt, and pepper, and then stir it slowly until it cooked.
Serve it while hot.
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