Hati Dan Pedal Ayam Masak Berempah

November 24, 2020 Lyn Alina

Today's simple, inexpensive dish for our lunch - chicken livers and gizzards cooked in spices or we called as hati dan pedal ayam masak berempah.

I love to eat chicken gizzards, as they are chewy compared to the chicken livers which is soft with grainy texture.

I will only eat chicken livers if they're fried or cooked with spices like ungkep, masak kicap, thick curry or masak berempah.

Back in the day, whenever we have gathering to recite Yasin in our house, we used to make ungkep, a Javanese dish with the chicken livers and gizzards to be eaten with plain rice and other dishes for my relatives and neighbors who have helped us to do the preparation for the gathering.

Ungkep is made by grinding together the soaked coriander seeds, fennel seeds, cumins, onion, garlic, shallot, ginger and turmeric.

You can use mortar and pestle to do the grinding process or you can blend in a food processor or a blender.

We prefer to use the traditional method, that is to pound the spices with mortar and pestle as the flavors will be more fragrant by using this method.

The chicken livers and gizzards ungkep will not be served to the villagers, who attend the gathering.

Instead, they will be served with Nasi Ambeng (a popular Javanese dish) and other side dishes such as kueh, cakes and drinks.

In my today's chicken livers and gizzards recipe, I cooked them in spices, added with curry powder, sweet soy sauce and oyster sauce.

Luckily I still have galangal and lemongrass at home, so, on top of the addition of curry leaves, I added those two herbs to make my hati dan pedal ayam masak berempah more fragrant.

Imagine those spices made of onion, garlic, ginger, galangal, coriander seeds and fennel seeds, added with lemongrass, curry leaves and curry powder to cook your chicken livers and gizzards, and that's not all, you'll need those sweet and salty flavors of the sweet soy sauce and the oyster sauce too in your masak berempah to integrate with the flavors of those spices.

How delicious the dish will become with those spices and herbs!

I'll surely ditch hati and pedal masak kicap after this and make this dish instead if I have chicken livers and gizzards stock in future!

Mr Hubby was so pleased with the dish and he asked to make more!

That's why I'm so excited to blog about the dish! Hihi..

To watch step-by-step tutorial on how to make this yummy hati & pedal ayam masak berempah, you can watch the video here:

Actually I doubled the portions and added a piece of chicken breast (which I cut into chunks) to cook with the chicken livers and gizzards.

I used 400 grams of the mixture of chicken livers and gizzards, and the chicken breast weighs at 400 grams, so I had 800 grams of the chicken chunks and the chicken livers and gizzards to make this recipe.

I love to have some veggies in my masak berempah, so I chose to add julienned carrot, long beans and red chilies slices to add more textures and colors into it.

If you like to eat or wanna try cooking chicken livers and gizzards, it's worth to try this recipe out.

I'm sure you'll like chicken livers and gizzards more after this!

Let's get the nitty-gritty of the recipe.

HATI DAN PEDAL AYAM MASAK BEREMPAH

Category: Lauk Pauk

Serving Size : 7 to 8 people

Preparation Time: 10 minutes

Cooking Time: 25 minutes

INGREDIENTS:

Clean Chicken Livers & Gizzards (Hati & pedal ayam)

1 piece of chicken breast (chunked)

Cooking oil, oyster sauce, dried chili paste, curry powder, tamarind juice, salt, sweet soy sauce and turmeric powder

Marinade spices : shallots, garlic, galangal, ginger, coriander seeds & fennel seeds

Veggies : Long beans, julienned carrot & sliced red chilies

Bruised lemongrass, curry leaves & sliced onion

400 grams of chicken livers & gizzards

1 inch of ginger (for boiling the livers & gizzards) - sliced

1 piece of chicken breast (chunked) - 400 grams

2 red chilies - sliced diagonally

3 long beans - cut into 3 cm pieces

1/2 carrot - julienned

1/3 cup of tamarind juice - mix 1/2 teaspoon of tamarind paste with 1/3 cup of water

2 tablespoons of dried chili paste

2 tablespoons of sweet soy sauce

1 tablespoon of oyster sauce

Salt to taste

5 tablespoons of meat curry powder

1/2 teaspoon of turmeric powder

1 onion - sliced

1 stalk of curry leaves

1 lemongrass - bruised

2 to 3 shallots *

2 cloves of garlic *

1 inch of ginger *

1 inch of galangal *

1 tablespoon of coriander seeds * (soaked 5 minutes and drained)

1 tablespoon of fennel seeds * (soaked 5 minutes and drained)

1/4 cup of cooking oil

INSTRUCTIONS:

Bring water to boil in a pot. Then, add in cleaned chicken livers and gizzards together with sliced ginger and boil until tender over medium heat (it tooks about 10 minutes). Once boiled, strain the chicken livers and gizzards and allow them to cool slightly.

Meanwhile, prepare for the marinade spices which are the ingredients marked with *. Like I said earlier, I prefer to use a mortar and pestle to grind the spices. First, pound galangal and ginger until fine. Then, add in the remaining ingredients (garlic, coriander seeds, fennel seeds and shallots) and pound finely. Alternatively, you can also grind the marinade spices in a food processor, dry blender or a blender.

In a medium bowl, add in the chicken chunks, boiled chicken liver and gizzards, curry powder, turmeric powder and the marinade spices. Mix until well combined and then leave it for 10 minutes. If you are not in rush, you can marinate for 1 hour.

When you're ready to cook the masak berempah, heat about 1/4 cup of cooking oil in a pan over medium heat. I prefer to use a non-stick pan to prevent the chicken chunks from sticking to the pan. Once oil is hot, add in bruised lemongrass, sliced onion and curry leaves (stalk removed) and fry for a few seconds until fragrant and onion is translucent.