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

  1. Sauté lemongrass, galangal, and lime leaves until shriveled and fragrant.
  2. Add De’ Maderaas Meat Curry Powderred chili, and coconut milk, then cook it until it boiled and thick.
  3. Add chicken gizzard and chicken liver into the curry sauce. Stir it until the color changes.
  4. Put potato into the curry sauce. Add sugar, salt, and pepper, and then stir it slowly until it cooked.
  5. Serve it while hot.