#resepkrengsenganjawatimur #atiampelakecap #indoculinairehunter
On the first day of Ramadan 1446 H or 2025 I am sharing a recipe for East Javanese liver and gizzard krengsengan for sahur and breaking the fast or for Eid al-Fitr. Krengsengan is a typical East Javanese dish. Krengsengan can use beef, chicken or chicken liver and gizzard. Liver and gizzard krengsengan tastes delicious, savory, sweet and fragrant with spices and the liver and gizzard are guaranteed not to smell fishy or smell like a barn. Liver and gizzard krengsengan is perfect eaten with warm white rice or eaten with ketupat lontong.
Good luck trying the recipe, don't forget to like, share, comment and also subscribe for those who haven't subscribed to support this channel to continue to grow. Thank you, always healthy greetings..
INGREDIENTS:
Chicken liver 1 kg
Chicken gizzard 1 kg
Shallots 180 grams (22 small shallots)
Garlic 8 cloves
Large red chilies 4 pieces
Cayenne pepper 20 pieces
8 candlenuts
Pepper/pepper powder 1/2 tablespoon
Brown sugar 15 grams
Tamarind 1 thumb
Bay leaves 3 pieces
Lime leaves 6 pieces
Lemongrass 1 stalk
Galangal 5 cm
Star anise 2 pieces
Sweet soy sauce 5 tablespoons
Cooking oil 10 tablespoons
Granulated sugar 1/2 tablespoon
Salt 1 tablespoon
Water 1 liter
TO BOIL THE LIVER Gizzard:
Bay leaves 4 pieces
Lemongrass 1 stalk
Lime leaves 4 pieces
Sufficient water
On the first day of Ramadan 1446 H or 2025, I am sharing a recipe for East Javanese liver and gizzard krengsengan for sahur and breaking the fast or for Eid al-Fitr. Krengsengan is a typical East Javanese dish. Krengsengan can use beef, chicken or chicken liver and gizzard. Krengsengan liver and gizzard tastes delicious, savory, sweet and fragrant with spices and the liver and gizzard are guaranteed not to smell fishy or smell like a barn. Krengsengan liver and gizzard is perfect eaten with warm white rice or eaten with ketupat lontong. Enjoy the recipe, don't forget to like, share, comment and also subscribe for those who haven't subscribed to support this channel to continue to grow. Thank you, always be healthy..
INGREDIENTS:
Chicken liver 1 kg
Chicken gizzard 1 kg
Shallots 180 grams (22 small shallots)
Garlic 8 cloves
Large red chilies 4 pieces
Cayenne pepper 20 pieces
8 candlenuts
Pepper/pepper powder 1/2 tablespoon
Brown sugar 15 grams
1 thumb tamarind
3 bay leaves
6 lime leaves
1 stalk lemongrass
5 cm galangal
2 star anise
5 tablespoons sweet soy sauce
10 tablespoons cooking oil
1/2 tablespoon granulated sugar
1 tablespoon salt
1 liter water
TO BOIL THE LIVER Gizzard:
4 bay leaves
1 stalk lemongrass
4 lime leaves
Sufficient water