Me and my hubby are big fans of anything with “sambal goreng” in it. So despite this dish being not exactly good for our flu, which we are both still recovering from, I couldn’t resist any longer to make it :D I just keep telling myself that the hotness from the chili is good to clear our sinuses, LOL, and ate a big whopping of this for our lunch (and soon to be dinner). I really need to make more mainstream healthy food, like soup, so I am guessing that will be my upcoming posts, soup and more soup. So please bear with me, or you can just make lots of this sambal goreng dish to tide over my upcoming soup phase. ♥
By the way, it is actually more customary to use 50% chicken liver (Indonesian: hati ayam) and 50% chicken gizzard (Indonesian: ampela ayam) instead of full 100% chicken liver like how I do it in this recipe, but, I am not exactly a big fan of gizzard :D So I you are okay with chicken gizzard, you can use 200 gram of chicken gizzard and 200 gram of chicken liver instead of the full 400 gram of chicken liver.
Sambal Goreng Kentang, Ati, dan Petai - Potato, Chicken Liver, and Stink Bean in Chili Sauce
- 500 gram potato (Indonesian: kentang), peeled and cut into 1/2 inch cubes
- 400 gram chicken livers (Indonesian: hati ayam)
- 2 bay leaves (Indonesian: daun salam)
- 2 kaffir lime leaves (Indonesian: daun jeruk)
- 100 gram stink beans (Indonesian: petai), cut each into two halves
- 2 tablespoon palm sugar (Indonesian: gula Jawa)
- 1 teaspoon salt
- 200 ml thick coconut milk (Indonesian: santan kental)
- 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
- Grind the following into spice paste
- 8 red cayenne chili peppers (Indonesian: cabe merah keriting) (*)
- 8 shallots (Indonesian: bawang merah)
- 4 cloves garlic (Indonesian: bawang putih)
- 2 tomatoes
- 1 inch galangal (Indonesian: lengkuas)
- 1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)
- Heat enough oil for deep frying. Deep fry potato cubes until crispy and golden brown. Set aside and drain on wire rack or paper towels.
- Prepare a pot of boiling water. Blanch chicken livers until no longer pink. Drain and cut each into bite size pieces (about 4 pieces per liver), set aside.
- Heat 4 tablespoon of oil in a frying pan, sauté spice paste, bay leaves, and kaffir lime leaves until fragrant and the sauce turns a darker shade of red, about 4 to 5 minutes.
- Add stink beans and sauté until the stink beans turns a darker shade of green, about 2 minutes.
- Add chicken livers and potatoes, season with palm sugar and salt, mix well.
- Pour the coconut milk, mix well and cook until the sauce has thickened and reduced. Add sweet soy sauce, mix well, adjust salt and sugar as needed.
- Turn off heat, discard the bay leaves and kaffir lime leaves. Serve immediately with steamed white rice.
- You can easily tweak the spiciness for this dish according to your preference. Use red Thai chilies (Indonesian: cabe rawit merah) if you prefer spicier dish, or red anaheim chili peppers (Indonesian: cabe merah besar) for milder dish.