Serving
(click to enlarge)

Chicken Gizzards & Livers
Indonesia   -   Sambal Goreng Ati Ampela

Serves:
Effort:
Sched:
DoAhead:  
2 main  
**
2 hrs  
Yes

Dishes combining gizzards and livers are common in Southeast Asia. Recipes vary - some add 8 ounces of chicken hearts and most do not use the sataw beans. If you don't like or can't get sataw beans just bump up the gizzards and/or livers a bit or add some hearts.




8
ar
8
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2
3
4
5
-----
1/2
1
3
1/2
1/4
12
2
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oz

oz
---
t
cl
oz

---
in
T
oz
t
t
oz
T
---
Chicken Gizzards
Water
Chicken Livers
-- Aromatics
Belacan (1)
Garlic
Shallots
Chilis, red (2)
-----------
Galangal (3)
Oil
Sataw Beans (4)
Salt
Pepper
Coconut Milk
Tamarind Paste (5)  
-- Garnish
Red Chili strips
Make   -   ()
  1. Wash GIZZARDS and cut into pieces, about 4 pieces per full size gizzard.
  2. Put them in a pot, cover well with water, bring to a boil and simmer for 30 minutes. Drain and rinse.
  3. Wash LIVERS and cut into pieces similar in size to the gizzards.
  4. Wrap BELACAN in two layers of aluminum foil and roast over the little center flame of your gas burner (or whatever you have) until it is sputtering and fragrant.
  5. Cap CHILIS, split and remove seeds and membranes to the extent you wish to control heat. Crush GARLIC and slice thin. Slice SHALLOTS thin.
  6. Mix all Aromatics items and chop very fine.
  7. Slice GALANGAL thin and add to Aromatics mix.
  8. Heat Oil and fry Shallot Mix until medium brown,
  9. Stir in Gizzards, Sataw Beans (if used), Salt and Pepper until evenly mixed.
  10. Stir in Coconut Milk, bring to a simmer and stir in Livers. Cover and simmer slowly until gizzards are tender - about 1/2 hour.
  11. Fish out Galangal and stir in Tamarind Paste. Simmer another 5 minutes.
  12. Serve warm with plenty of steamed Jasmine rice.
NOTES:
  1. Belacan:   This is a form of shrimp paste sold as solid blocks. For details see our Shrimp Sauce / Paste.
  2. Chilis:   Around here we all use Fresnos, but Holland Red or similar will do fine. For details see our Chili Page.
  3. Galangal   This board hard relative of ginger imparts a unique flavor to Southeast Asian soups and stews. Fresh is best but frozen is fine. Dried and powdered is not acceptable. If you don't have it, use fresh Ginger Root - not at all the same, but acceptable. For details see our Galangal page.
  4. Sataw Beans:   This item is highly optional - folks who are not familiar with these beans may find the flavor medicinal and disturbing. For details see our Sataw Beans Page.
  5. Tamarind:   If your Tamarind is concentrate in a jar, use 2 T, or if it's block use about 2 T, soak and strain. If you don't have tamarind use 2 t lemon juice - not the same, but it's something. For details see our Tamarind page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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