Daily Cooking Quest

Home / All Recipes / Indonesian / Sambal Goreng Hati - Liver with Chili Sauce

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

Sambal Goreng Hati - Liver with Chili Sauce

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4

Ingredients

  • 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)

Instructions

  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.
Indonesian Pantry
Indonesian Kitchen

Leave a comment

Your email address will not be published.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

Rate this recipe: