Daily Cooking Quest

Sambal Goreng Hati - Liver with Chili Sauce

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

Sambal Goreng Hati - Liver with Chili Sauce

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4


  • 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)


  1. Bring a pot of water to a boil and blanch the liver pieces. Drain and set aside.
  2. 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.
  3. Add spice paste to the frying pan and cook until fragrant, about 3-5 minutes.
  4. Add coconut milk, sweet soy sauce, tomato sauce, palm sugar, tamarind juice and salt. Mix well and bring to a boil.
  5. 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.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...