Bikin Nagih! Resep TUMIS ATI AMPELA CABE IJO

Resep lengkap buka di description box ini dan geser sampai ke bawah.
*English description is at the bottom section.*

00:00 : intro
01:10 : persiapan bahan (prepping the ingredients)
02:18 : merebus ati ampela (boiling the liver and gizzard)
02:59 : menghaluskan bumbu (blending the spices)
03:39 : memotong bahan lainnya (slicing the other ingredients)
04:55 : memasak semua bahan (cooking all the ingredients)
06:49 : hidangan siap dan serving (the dish is ready to serve)

#ResepTumisAtiAmpela #ResepTumisAtiAmpelaCabeIjo #ResepDevinaHermawan

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[INDONESIAN]
Resep Ati Ampela Cabe Ijo (untuk 6 porsi)

Bahan:
500 gr ati ampela
2 lembar daun salam
40 gr jahe, iris dan geprek
1 sdm garam
1½ liter air

Bahan bumbu halus:
6 siung bawang putih
6 siung bawang merah
4 butir kemiri sangrai
20 buah cabai rawit hijau
4 cm kunyit
5 cm kencur
60 ml minyak

Bahan lainnya:
8 buah cabai hijau, potong besar
10 buah cabai rawit merah, iris
6 siung bawang merah
5 lembar daun jeruk
2 lembar daun salam
4 cm lengkuas
20 gr gula merah
¼ sdt merica
1 sdm kecap manis
250 ml air
1 sdt garam
2 sdt kaldu jamur

Pelengkap:
nasi putih
kerupuk

Cara membuat:
1. Didihkan air, masukkan ati ampela, jahe, daun salam dan garam. Rebus selama 15 menit, tiriskan
2. Masukkan bawang putih, bawang merah, kemiri, cabai rawit hijau, kunyit, kencur dan minyak ke dalam blender, haluskan
3. Iris bawang merah dan geprek lengkuas
4. Panaskan sedikit minyak, tumis bawang merah, lengkuas, daun salam dan daun jeruk hingga wangi kemudian masukkan bumbu halus, tumis hingga wangi dan mengeluarkan minyak
5. Potong-potong ati ampela lalu masukkan ke dalam tumisan, masak sesaat
6. Masukkan cabai hijau, garam, kaldu jamur, gula merah, merica, kecap manis dan air, masak hingga menyusut
7. Masukkan cabai rawit merah, tumis sesaat
8. Ati ampela cabe ijo siap disajikan

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[ENGLISH]
Liver & Gizzard with Green Chili Recipe (yield 6 servings)

Ingredients:
500 g chicken liver and gizzard
2 pc bay leaf
40 g ginger, sliced and pounded
1 tbsp salt
1½ liter water

Spices:
6 clove garlic
6 pc shallot
4 pc candlenut, toasted
20 pc green Thai chili
4 cm turmeric
5 cm aromatic ginger
60 ml oil

Other ingredients:
8 pc green chili, sliced large
10 pc red Thai chili, sliced
6 pc shallot, sliced
5 pc kaffir lime leaf
2 pc bay leaf
4 cm galangal
20 g palm sugar
¼ tsp pepper
1 tbsp sweet soy sauce
250 ml water
1 tsp salt
2 tsp mushroom bouillon

Add-ons:
Rice
Crackers

Steps:
1. Bring water to a boil. Add chicken liver and gizzard, ginger, bay leaves, and salt. Boil for 15 minutes, then drain.
2. Add garlic, shallots, candlenuts, green Thai chili, turmeric, aromatic ginger, and oil into a blender. Blend until smooth.
3. Slice the shallots and pound the galangal.
4. Heat a little oil. Sauté the shallots, galangal, bay leaves, and kaffir lime leaves until fragrant, then add the blended spices. Sauté until fragrant and oily.
5. Cut chicken liver and gizzard into pieces, then add to the pan. Cook briefly.
6. Add green chili, salt, mushroom bouillon, palm sugar, pepper, sweet soy sauce, and water. Cook until reduced.
7. Add red Thai chili. Stir-fry briefly.
8. Liver & Gizzard with Green Chili is ready to be served.

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