Sambal Goreng Udang-Ati-Ampla_Daging (meat balls)

Long time no post since my 1st introduction...Due to my hectic day (or lazzyness ;p) i didn't get much time to do cooking in my tiny weenny bitty kitchen..so, don't get dissapointed if i might not reguraly posting in my cuisine..hehehe..

Okay...this time i present 'SAMBAL GORENG UDANG-ATI-AMPLA-BOLA DAGING'.. Well, read so long huh!??? anyway it represented all the main ingredients of this Indonesian traditional cuisine which people normally eat with plain rice, lontong, yellow rice or buras (similar with lontong but came from other region of this country).

SAMBAL GORENG UDANG-ATI-AMPLA-BOLA DAGING

(Prawn-Liver-Gizzard-Meat Balls in Chili Coconut Milk)

The Ingredients:

• 15 pairs Chicken Liver
• 5 pairs Chicken Gizzard
• 10-15 small Prawns (Jerbung/Peci)
• 150 gr Beef tenderloin/sirloin
• 1 medium Potato, cut in small cubes
• +/- 20 Petai button
• 4 Tablespoon Well chopped Red Chilis (If you want hotter taste,use small chilis mix with Curly chilis)
• 4 Red chilis, cut in julliene
• 1 spoonfull chopped Shallots
• 1/2 spoonfull chopped Garlic
• Thumb size Galangal, bruised
  Half thumb size Ginger root, hit until bit crack
• 3 Keffir Limes (Daun jeruk)
• 1 small pack (200 gr) Coconut Milk, any brand...i used KARA here
• 2 Bay leaves
• 1 slice Plain bread, soak in milk/water until it dissolved into the bread
• Salt, White Pepper, Sugar, Nutmeg to taste
• Cooking Oil

How To Make:

1. Boil all the Liver & Gizzard in water, set aside until cold then cut into small pieces (not too small, it may shattered while it stirred),
2. Blend into chopper/blender, Pieces of Beef & soaked bread. If it's smooth already, add in salt, pepper, nutmeg and sugar, to taste. Prepare in a saucepan some water, heat till simmer then put in the marbles size beef dough, bring to boil untill all the meatballs float. (Use the water later, set aside),
3. Peel of the potato skin, cut in half then make small cubes size. (You may fried it or not),
4. Cut in half Petai button. Evenly slices 4 red chilis, put it later before the mixture boiled,
5. In a medium Pan, pour in oil; follow with shallots-garlic-galangal-bay leaves-ginger, Stir until fragrant. Then add the well chopped chilis. Mix well, do not wait until its browning. Pour in the Coconut milk, the water you use for boiling the meatballs+additional water (as you want the sambal goreng texture is thick, do not add to much water).
6. Pour other ingredients: Liver-gizzard-prawns-petai-sugar-pepper-salt-Keffir Limes. Stir well but no need to stir continuosly, but use small fire just to bring it boil. 2 minutes before the fire off, pour in the evenly slices chilis.

Voila!...Bon Apetit...