Sambal Goreng Hati - Liver with Chili Sauce

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Indonesian

Ingredients: Beef Chicken

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4

Ingredients

• 500 gram chicken/beef liver
• 4 tablespoon cooking oil
• 1 teaspoon ground coriander
• 100 ml coconut milk
• 3 tablespoon sweet soy sauce (Indonesian: kecap manis)
• 2 tablespoon tomato ketchup
• 30 gram (~ 2 tablespoon) palm sugar or coconut sugar
• 1 tablespoon thick tamarind juice (10 gram tamarind pulp + 1 tablespoon warm water)
• 1 teaspoon salt
• Grind the following into chili paste
• 4 cloves garlic
• 100 gram shallots
• 1 inch galangal
• 5 fresno chilies (Indonesian: cabe merah keriting)

Instructions

1. Grind the chili paste: Grind garlic, shallot, galangal, and red chili into a smooth paste.
2. Blanch 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. Sauté the liver: Heat a frying pan over medium-high heat. Add two tablespoons of oil when the pan is hot, and add the blanched liver. Sauté the liver pieces for 2-3 minutes, then remove them from the pan and set aside.
4. 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.
5. Make the sauce: Add coconut milk, sweet soy sauce, tamarind, ketchup, palm sugar, and salt. Mix well and bring to a boil.
6. 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.
7. Serve: Turn off the heat and transfer to a serving plate. Garnish with thinly sliced red chilies. Serve it immediately with steamed white rice.