TUMIS KENTANG ATI (or stir-fried potatoes and chicken liver)

 Tumis kentang dan hati ayam, or stir-fried potatoes and chicken liver, is a savory and flavorful Indonesian dish. Here's a recipe for making tumis kentang dan hati ayam:


Ingredients:

  • 300g chicken liver, cleaned and cut into bite-sized pieces
  • 2 medium-sized potatoes, peeled and diced
  • 2 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 2 red chilies, thinly sliced (adjust according to your spice preference)
  • 2 tablespoons cooking oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet soy sauce (kecap manis)
  • 1 teaspoon oyster sauce
  • Salt and pepper to taste
  • Chopped green onions or cilantro for garnish (optional)

Instructions:

  1. Prepare the Chicken Liver and Potatoes: Clean the chicken liver, removing any membranes or connective tissues, and cut them into bite-sized pieces. Peel and dice the potatoes into small cubes.

  2. Parboil the Potatoes: Place the diced potatoes in a pot of boiling water and cook for about 5 minutes until they are slightly tender. Drain and set aside.

  3. Heat the Oil: In a wok or large frying pan, heat the cooking oil over medium-high heat.

  4. Sauté Aromatics: Add the minced garlic, sliced shallots, and red chilies to the hot oil. Sauté until fragrant and the shallots are translucent, about 1-2 minutes.

  5. Add Chicken Liver: Add the chicken liver pieces to the wok. Stir-fry until they are cooked through and no longer pink, about 3-4 minutes.

  6. Add Parboiled Potatoes: Add the parboiled diced potatoes to the wok. Stir-fry together with the chicken liver for another 3-4 minutes until the potatoes are fully cooked and slightly golden brown.

  7. Seasoning: Add the soy sauce, sweet soy sauce (kecap manis), and oyster sauce to the wok. Stir well to combine and coat the potatoes and chicken liver evenly with the sauces. Cook for another 1-2 minutes.

  8. Adjust Seasoning: Taste the dish and adjust the seasoning with salt and pepper if necessary.

  9. Garnish and Serve: Transfer the tumis kentang dan hati ayam to a serving dish. Garnish with chopped green onions or cilantro if desired. Serve hot as a side dish or as part of a larger meal with rice or noodles.

Tips:

  • Be careful not to overcook the chicken liver, as it can become tough and lose its flavor.
  • Adjust the amount of red chilies according to your spice preference.
  • You can add other vegetables such as carrots, bell peppers, or green beans for additional flavor and texture.
  • For a vegetarian version, you can omit the chicken liver or substitute it with tofu or tempeh.

Enjoy your homemade tumis kentang dan hati ayam!

Komentar

Posting Komentar

Postingan populer dari blog ini

PEPES IKAN PINDANG - traditional Indonesian dish where fish is seasoned with various spices

Gambar
  Pepes pindang is a traditional Indonesian dish where fish is seasoned with various spices, wrapped in banana leaves, and then steamed or grilled. Pindang itself refers to a type of fish that has been salted and fermented. Here's a recipe for making pepes pindang using fresh fish: Ingredients: 500g fresh fish fillets (such as mackerel or tilapia), cut into serving-sized pieces Banana leaves or aluminum foil for wrapping Toothpicks or bamboo skewers for securing the wraps Spice Paste (Bumbu): 3 shallots 2 cloves garlic 2 red chilies (adjust according to your spice preference) 1 inch galangal or ginger 1 lemongrass stalk (white part only) 1 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon salt 1 teaspoon sugar Additional Ingredients: 2 kaffir lime leaves, thinly sliced 1 tomato, thinly sliced 1 lime, thinly sliced Banana leaves, cut into squares (if using) Instructions: Prepare the Spice Paste : Blend or grind all the spice paste ingredients together into a smooth pas...
Baca selengkapnya

TERI BALADO (Indonesian dish consisting of crispy fried anchovies)

Gambar
  Teri balado is a popular Indonesian dish consisting of crispy fried anchovies (teri) coated in a spicy and flavorful chili sauce. Here's a recipe for making teri balado: Ingredients: 200g dried anchovies (teri), cleaned and rinsed 4 tablespoons cooking oil (for frying) 2 cloves garlic, minced 2 shallots, thinly sliced 4-6 red chilies (adjust according to your spice preference), finely chopped 2 tomatoes, diced 1 tablespoon tomato paste 1 tablespoon sweet soy sauce (kecap manis) 1 teaspoon tamarind paste mixed with 2 tablespoons water Salt and sugar to taste Lime wedges for serving (optional) Chopped cilantro or green onions for garnish (optional) Instructions: Fry the Anchovies : Heat the cooking oil in a frying pan over medium heat. Once hot, add the dried anchovies and fry until crispy and golden brown, about 3-4 minutes. Remove the fried anchovies from the oil and drain them on paper towels to remove excess oil. Set aside. Make the Balado Sauce : In a separate pan, heat 2 tabl...
Baca selengkapnya

SAYUR PAKU PAKIS

Gambar
Sayur paku pakis, also known as fern shoots or fiddlehead ferns, is a popular Indonesian dish made from young fern leaves. Here's a simple recipe to make sayur paku pakis: Ingredients: 300g paku pakis (fern shoots), washed and trimmed 2 tablespoons cooking oil 3 cloves garlic, minced 2 red chilies, sliced (adjust according to your spice preference) 2 shallots, thinly sliced 200ml coconut milk Salt to taste Sugar to taste Instructions: Prepare the Fern Shoots : Trim any tough stems from the paku pakis and wash them thoroughly under running water. Drain and set aside. Cook the Fern Shoots : In a large pan or wok, heat the cooking oil over medium heat. Add the minced garlic and sliced shallots, and sauté until fragrant and lightly golden brown. Add the Fern Shoots : Add the paku pakis to the pan and stir-fry for about 3-5 minutes until they start to wilt and become tender. Add Coconut Milk : Pour in the coconut milk and stir well to combine with the fern shoots. Let the mixture simmer...
Baca selengkapnya