Hati ampela bacem sambal Parahyangan, foies confits sucrés frits au sambal

Hati Ampela Bacem Sambal Parahyangansweet fried livers with sambal Bahan-bahan:ingredients:500 g chicken livers500 g gizzards150 g tamarind, dissolved (15 tbsp asam water)200 g palm sugar1 tbsp ketumbar3 salam leaves1 serai/sereh/lemongrass2 tsp salt2 tsp pepper2000 ml of wateroil Bahan sambal parahyangan:sambal ingredients:3 shallots4 red lomboks6 red rawits1 tomato1 tsp terasi/trasi bakar1 tsp palm sugar1 tsp salt1 calamansi, otherwise lime Cara membuat:preparation:Heat the water in a pan together with the asam, ketumbar, palm sugar, the serai, the salam, the salt and the pepper and bring to the boil. Then add the livers and gizzards and cook over low heat for 30 minutes until the sauce thickens.Remove the livers and gizzards from the pan. Heat some oil in a pan and fry the livers and gizzards until brown on all sides and serve with the sambal.Sambal: heat a pan and fry the shallots, lomboks, rawits, tomatoes and terasi until soft. Pound or grind it together with the palm sugar into a coarse paste. Then mix in the salt and calamansi juice.