Sambal Ati Ampela

12 pieces (gr 300) ampela / chicken liver, wash, slice, slice
Water for boiling
3 tablespoons cooking oil
10 grains of red onion, thinly sliced
2 bay leaves
2 cm galangal, smashed
1 stalk lemongrass, white part, crushed
2 tbsp tamarind water java
1 tbsp palm sugar, shaved
100 ml hot water
20 eyes petai, peeled
3 large red hot pepper, seeded, sliced thin oblique, stir-fry
2 tablespoons for sprinkling of fried garlic

Refined:

2 cloves garlic
4 large red chili pepper fruit
1 red tomatoes
1 teaspoon salt
1 teaspoon shrimp paste cooked

How to Make:

1. ampela boiled until cooked and tender, remove and drain. Set aside
2. Heat oil, saute onion until wilted
3. Enter the spices and stir well. Cook until fragrant and cooked
4. Add bay leaves, galangal, lemongrass, java acidic water, and brown sugar and stir well. Cook until boiling
5. Enter ampela and water, mix well and the water discharged
6. Add petai and fried chili. Stir well, raise
7. Sprinkle the garlic fries. Serve