FRIED LIVER IN CHILI SAUCE – What is most typical of Indonesian food? Sambal is the answer! Yeah, absolutely
Most of Indonesian people loves sambal, spicy food seasoned with chillies as the main ingredient, full of spices, made it from traditional process (mostly, we grind all the spices with stone mortar and pestle. But, it’s okay to use processor or blender). One of these hot spicy dish variations is sambal goreng hati or fried liver in chilli sauce. It is usually consumed for such special events, not for daily. I note that this dish should be immediately served for one meal at a time, because the taste will be changed if it takes too long to eat.
- 250 gr of beef or chicken liver. Washed, boiled,and cut into small squares/cubes.
- 200 gr of potatoes, peeled and cut into 1 cm.
- 6 petai beans (stink beans), cut into halves
- 200 ml of coconut milk
- 5 ceyenne peppers
- 1 teaspoon air asam or tamarind’s water
- 1 salam leaf
- 1 galangal, smash the root once and softly with mortar
- 500 ml of oil
Spice paste :
- 2 red chillies
- 4 red shallots
- 2 garlic cloves
- brown sugar
- shrimp paste (terasi) ¼ tea spoon
How to cook:
- Heat the oil, put the potaote pieces and fry until a half-cooked. Drain it.
- In other pan, heat the 2 teaspoon of oil and fry the spice paste, galangal, salam leaf, and ceyenne peppers until the aroma smells good.
- Add petai, stir and cooked.
- Add liver and a half-cooked potaoes, stir until mixed well.
- Add coconut milk, stir it until oil floats to the top.
- Add air asam, cook until the sauce thickens and the volume of milk reduced and a little bit drained.
- If you don’t like the smell, you may change the petai beans with kapri,
- If you like hot taste, you may grind the ceyenne peppers with other spices.
- To make the taste rich and spicy, use dense coconut milk.
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