Sambal Goreng Hati - Liver with Chili Sauce

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4



  1. Grind the chili paste: Grind garlic, shallot, galangal, and red chili into a smooth paste.
  2. Blanch and sauté the liver: Chop liver into 1-inch bite-size pieces. Boil a pot of water and blanch the liver for 30 seconds or until the color changes. Drain the liver and set aside.
  3. Fry chili paste: Heat two tablespoons of oil in a frying pan over medium-high heat. Sauté chili paste and ground coriander for 3-5 minutes or until fragrant.
  4. Make the sauce: Add coconut milk, sweet soy sauce, tamarind, ketchup, palm sugar, and salt. Mix well and bring to a boil.
  5. Add liver: Return sautéed liver to the pan and mix well. Reduce the heat to a simmer and continue cooking for 10 minutes or until the sauce reduces and becomes thick.
  6. Serve: Turn off the heat and transfer to a serving plate. Garnish with thinly sliced red chilies. Serve it immediately with steamed white rice.

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