Sambal goreng hati is probably about the only liver dish that I love, and that is saying a lot given how I cannot stand other dishes where liver is involved. This dish is usually part of a celebration buffet in weddings or the Eid-al Fitr along with ketupat (Indonesian steamed rice cakes) and opor ayam.
Sambal Goreng Hati - Liver with Chili Sauce
- 250 gram beef liver, cut into 1 inch cubes
- 2 tablespoon cooking oil
- 100 ml thick coconut milk
- 3 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 2 tablespoon tomato sauce
- 2 tablespoon palm sugar
- 1 tablespoon thick tamarind juice (about 10 gram tamarind soaked in 1 tablespoon warm water, remove the seeds)
- 1 teaspoon salt
- Grind the following into spice paste
- 6 shallots (Indonesian: bawang merah)
- 4 cloves garlic (Indonesian: bawang putih)
- 6 red chilies (Indonesian: cabe merah keriting)
- 1 inch galangal (Indonesian: lengkuas)
- 1 teaspoon ground coriander (Indonesian: bubuk ketumbar)
- Bring a pot of water to a boil and blanch the liver pieces. Drain and set aside.
- Heat cooking oil in a frying pan and sautee the liver pieces for 2-3 minutes. Remove liver from the frying pan and set aside.
- Add spice paste to the frying pan and cook until fragrant, about 3-5 minutes.
- Add coconut milk, sweet soy sauce, tomato sauce, palm sugar, tamarind juice and salt. Mix well and bring to a boil.
- Return the liver to the frying pan, mix well, reduce heat and simmer until the sauce has reduced and thickened, about 10 minutes. Turn off heat and serve immediately.