KOMPAS.com – Ati Fried Sambal is one of the classic side dishes that is often presented at the dining table. Besides how to make it easy, it tastes good.
The contents of the ati fried sambal can be varied, this time the contents used are quail eggs and petai. Most fitting, this menu is eaten with white rice while warm.
Check out the full recipe for fried fried sauce, quail eggs quoted from the book “Home Side” KARYA RADITRINI (2014) PUBLISHED OF DEDEDIA LITERATURE.
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Fried sauce ingredients ati quail eggs:
- 400 grams of beef liver
- Cooking oil to taste (for frying)
- 1 bay leaves
- 1 centimeter of galangal (loading)
- 2 lemongrass stems (loading)
- 6 pieces of kaffir lime leaves
- 16 boiled quail eggs (peeled)
- 400 milliliters of coconut milk (from 1/2 coconut)
- 1 tablespoon of brown sugar
- 2 tablespoons of tamarind water
- 8 large red chili (thin sliced sliced)
- 2 petai boards (peel and leave intact)
- 2 tablespoons of fried shallots (for sprinkling)
Fine seasoning ingredients:
- 10 shallots
- 4 cloves of garlic
- 50 grams of red chili
- Salt to taste
- 1 teaspoon of cooked shrimp paste
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How to make fried sambal ati quail eggs:
1. Cut the beef liver the size of a dice then wash thoroughly and sprinkle with salt. Fry in hot oil until cooked and brownish, then remove and drain.
2. Saute ground spices with bay leaves, galangal, lemongrass, and orange leaves until fragrant, then add boiled quail eggs and fried beef liver. Cook while stirring until the spices are evenly mixed.
3. Pour the coconut milk then cook while stirring until it boils and oily coconut milk. Tambakan brown sugar, tamarind water, chili slices, and petai.
4. Cook until coconut milk shrinks, then correction of taste before lifting. Serve with a sprinkling of fried shallots.
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