Sate Ati Ayam
This month challenge in Indonesian foodblogger is all about satay. It’s almost deadline 🙂 I had planned to make liver satay. We usually eat this kind of satay at lamb satay tavern. This satay is originally from Madura – East java. Me and my husband were in loved with liver satay. They usually used beef liver but because it’s a bit hard to find beef liver, i substitute the beef liver with chicken liver. The taste still the same for us 🙂 It’s so simple to make but when you eat those with hot rice and pickle, I bet you’ll find it never enough until your stomach is full. Let’s just try it out.
500 gr chicken liver (ati ayam)
4 cloves garlic
salt to taste
Sweet soy sauce
1 clove shallot, thin sliced
1. Marinated chicken liver with garlic and salt for about 2-3 hours or over night in the fridge.
2. Cut into small pieces and put in the skewer.
3. Grilled them until the colour changed.
4. Put in a plate and flush the sauce on the top of chicken liver satay.
5. Ready to serve.
You can eat it with rice and pickle.
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