Nasi Goreng Ati a.k.a Chicken Liver Fried Rice

Some people like to eat animals 'liver' such as chicken liver, beef liver, etc and some don't. I don't mind with chicken liver but not for everyday. It considers as a food that make your LDL (Low-density Lipoprotein/ bad cholesterol) and uric acid goes higher. In contrary, it considers as a food you need to get some iron source. Without ignoring some affects caused by eating those, I think we'll be fine if we just eat it normally, I mean not excessively. Anything, any kind of food, except vegetables and some fruits if we eat normally, based on amount of nutritions that we need, we'll be just fine.

Chicken liver or beef liver are widely used in Indonesian cuisine. Apparently Western cuisine also use it, like French cuisine and North American cuisine. In Indonesian cuisine, chicken liver or beef liver just worked so well in spicy potatoes dish, chicken curry, fried rice or you can just deep fry it (before you have to marinate it  with garlic, coriander powder, salt and water) and it eat it with sambal and steamed rice. 

Now, I'd like to share the fried rice recipe:

Ingredients:

A full plate of steamed rice (using steamed rice which has low content of water will make the fried rice look better)
3 fried chicken livers, chopped into small chunks (marinate it first with 1 tsp coriander powder, 1 minced garlic, 1 tsp salt and 100 ml water for about 10 minutes and deep fry it)

1 1/2 tbs of sweet soy sauce

1 tbs chili sauce (I used the ABC brand)

A handful choopped iceberg lettuce

1 yellow tomato, sliced it

fried shallot

2 tbs vegetable oil to fry

Spices to blend:

3 shallots

2 cloves of garlic

6 red Thai chili peppers

1/2 tsp shrimp paste

1 1/2 tsp salt

Direction:

Blend the spices above while you heat up the oil in a frying pan over medium high heat.

When the oil is hot enough (by dipping a chopstick in it and if it is start to bubbling, around  the chopstick, it means the oil is hot enough), saute the blended spices until fragrant.

Add the chicken liver and rice. Try to coat the rice with blended spices evenly.

Add sweet soy sauce, chili sauce and turn up the heat a little bit to release the liquid. Keep stirring until the rice is drying out.

Serve with fried shallot and garnish with chopped iceberg lettuce and sliced tomato.

Serving 2 people