A home-cooked meal is certainly the most treasured and the most missed thing when you go home. My grandmother's recipe for gizzards with rich spices certainly has an authentic flavor.
--- --- Processing something unusual will of course make you a little hesitant. However, working with the ingredients you have at hand using a recipe passed down from generation to generation at home is sure to be a success and a perfect bowl of food. This time processing the liver gizzard, as we know the chicken gizzard when processed imperfectly will smell a little. So this time I prepared the gizzard before cooking it should be boiled with some aromatic leaves to remove the odor. --- --- ---Stir-fried Potato Liver Gizzard
---  --- --- Potato sauteed gizzards are processed gizzards sauteed with potatoes. Of course, it uses a simple seasoning that has a lot of selected spices. I often process this gizzard, because it is very tasty and loved by everyone at home. This recipe is my grandmother's recipe, even though we can't have her special spices anymore. But I really try to make it as similar as she did. Here is the step by step preparation for making it: --- --- ---Materials Used
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**Main Ingredients**
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300 gram gizzard
2 potatoes
1 pandan leaf
1 lemongrass stick
2 cm cinnamon
1 star anise
2 cardamom pods
**Ground spices**
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3 cloves shallot
2 cloves garlic
1 hazelnut
2 cm turmeric
5 cayenne pepper
7 grains pepper
30 grams grated coconut
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Making Procedure
--- **Peel the potato skins then cut the potatoes into small sizes.** --- |  |  |  | |-|-|-| --- **The liver gizzard is cut into small pieces, well before cutting the liver gizzard I boiled it first.** --- |  |  |  | |-|-|-| --- **Then the spices are all mashed including finely grated coconut until perfect.** ---
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**Then saute 1 clove of shallots with a little cooking oil, also saute cardamom, cinnamon, star anise, pandan leaves and lemongrass.**
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**Add the ground spices, saute until fragrant then give a little water to cook the spices for about 5 minutes so that they are more cooked.**
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**Add the liver gizzards and red chili pieces.**
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**Add the potatoes that have been cut then add salt and also cook again until the water shrinks slightly and releases oil on its surface.**
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Result
---  --- Now the dish of sauteed potato gizzards is ready to be served, serve it after it is warm on a serving plate. Now this dish is very suitable to be enjoyed at dinner or lunch with warm white rice. Very delicious and the seasoning is very distinctive sweet savory a little spicy, you need to know the sweetness is not excessive because the sweetness is natural from the ingredients that come out when cooked. Yeah the results are umami in my opinion, although simple but it does taste spectacular. ---
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Well for those of you who are confused about processing chicken gizzards, I think this is the best way. The spices are very natural, and what I like most is the creamy texture with perfectly cooked ingredients all very soft.
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