Always Stimulating the Appetite, This is the Secret Behind the Deliciousness of Sambal Kentang Ati Special for Lebaran

Kapanlagi.com - Just a few more days until the Idul Fitri holiday. Muslim families in Indonesia start creating Idul Fitri menus to serve their relatives and guests who visit their homes. Generally, as Idul Fitri approaches, some houses begin to smell the spices that come from the kitchen.

Typical dishes consumed during the holiday include ketupat, opor ayam, sayur pepaya, rendang daging, and semur daging. Not to be missed, there is also a mandatory Lebaran dish on the table: sambal goreng kentang & ati. This special dish is full of spices, delicious, and immediately stimulates the appetite. The process of making sambal kentang ati requires several main ingredients, including beef liver, potatoes, ground spices, and of course, natural MSG.

The combination of dry fried beef liver and diced potatoes is certainly one of the most popular Lebaran dishes that shouldn't be missed. Seasonings such as shallots, garlic, red chili, kaffir lime leaves, bay leaves, lemongrass, galangal, and ginger are sautéed until fragrant.

Next, add the seasonings to the beef liver and potato mixture and stir until well combined. Once cooked, this delicious dish is ready to be served to your loved ones.

1. Generational Secrets

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However, KLovers need to know that behind the deliciousness that radiates in every bite of Ati Kentang Sambar, there is a secret passed down from generation to generation that makes it special.

Chef Leonie Susan, the owner of a famous restaurant in Bali, revealed that the secret to the deliciousness of this dish lies not only in carefully selected spices, but also in the natural MSG (monosodium glutamate) content.

Often misunderstood, natural MSG is actually made from sodium glutamate acid salt, Leonie explained. "The fermentation process of natural raw materials such as molasses, tapioca, and corn makes natural MSG an important element that enriches the taste of dishes," said Leonie recently.

2. Natural MSG

Leonie explained that MSG was discovered in 1908 by Dr. Ikeda from Japan. Since then, MSG has become an important seasoning in kitchens around the world. MSG is not only used as a seasoning, but also has important nutritional value for the human body.

As one of the nutritional components of protein, non-essential amino acids, MSG significantly contributes to the health and nutritional balance of the body.

With a better understanding of natural monosodium glutamate, people can enjoy delicious dishes like sambal kentang ati during Eid without worrying about its impact on health.

The use of natural MSG provides a unique taste to dishes, making them more high-quality and long-lasting. By understanding natural MSG better, KLovers no longer need to worry about its impact on health.

(kpl/ums)