📝 About This Recipe
Sambal Goreng Ati is a celebratory Indonesian masterpiece that marries tender beef liver and golden-fried potatoes in a luscious, coconut-based chili gravy. Hailing from Java, this dish is a staple at festive gatherings like Eid or weddings, prized for its complex balance of spicy, sweet, and savory notes. The addition of aromatic lime leaves and pungent petai beans creates a sensory experience that is quintessentially Indonesian.
🥗 Ingredients
The Proteins and Base
- 500 grams Beef Liver (cleaned and cut into 1.5cm cubes)
- 500 grams Potatoes (peeled and cut into 1cm cubes)
- 2 packs Petai (Stink Beans) (peeled and halved lengthwise, optional but recommended)
The Spice Paste (Bumbu Halus)
- 8 pieces Red Shallots
- 4 cloves Garlic
- 6 pieces Large Red Chilies (seeds removed for less heat)
- 3-5 pieces Bird's Eye Chilies (adjust to your spice preference)
- 3 pieces Candlenuts (toasted)
- 2 cm Ginger (peeled)
Aromatics and Seasoning
- 3 cm Galangal (bruised)
- 3 pieces Salam Leaves (Indonesian Bay Leaves)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 stalk Lemongrass (white part only, bruised)
- 200 ml Thick Coconut Milk
- 1 tablespoon Palm Sugar (shaved)
- 1 teaspoon Salt (adjust to taste)
- 500 ml Cooking Oil (for deep frying)
👨🍳 Instructions
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1
Boil the beef liver in a pot of water with 2 pieces of salam leaves and a pinch of salt for about 15 minutes until firm. Drain, let cool, and cut into small cubes.
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2
Heat the cooking oil in a wok or deep pan. Fry the potato cubes until golden brown and crispy on the outside. Remove and drain on paper towels.
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3
In the same oil, flash-fry the boiled liver cubes for 2-3 minutes to give them a slight crust. Be careful as liver can splatter. Drain and set aside.
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4
Prepare the spice paste by blending shallots, garlic, chilies, candlenuts, and ginger with a splash of oil or water until a smooth paste forms.
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5
Reduce the oil in the wok to about 3 tablespoons. Sauté the blended spice paste over medium heat until fragrant and the oil begins to separate (pecah minyak).
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6
Add the bruised galangal, lemongrass, remaining salam leaves, and kaffir lime leaves. Stir-fry for another 2 minutes to release the herbal aromas.
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7
Pour in the thick coconut milk and stir constantly to prevent it from curdling. Bring to a gentle simmer.
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8
Add the fried liver cubes and petai (if using) into the sauce. Mix well to coat every piece.
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9
Season with palm sugar and salt. Continue to cook on low heat until the coconut milk reduces and becomes thick and oily.
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10
Finally, fold in the fried potatoes. Stir gently to combine so the potatoes don't break, and cook for just 2 more minutes until the potatoes have absorbed some of the sauce.
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11
Taste and adjust seasoning. The flavor should be a harmonious blend of spicy, salty, and slightly sweet.
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12
Transfer to a serving dish and serve warm.
💡 Chef's Tips
To remove the strong smell from liver, soak it in lime juice or milk for 15 minutes before boiling. Always fry the potatoes separately; adding raw potatoes to the sauce will make the dish mushy. Don't skip the candlenuts as they provide a essential creamy texture and nutty depth to the sauce. If you cannot find petai, you can substitute with diced green beans for crunch, though the flavor profile will change. For a deeper red color, use more large red chilies with the seeds removed.
🍽️ Serving Suggestions
Serve alongside 'Nasi Kuning' (Indonesian Yellow Rice) for a traditional festive meal. Pairs beautifully with 'Opor Ayam' (Chicken in Coconut Milk) to balance the spice. Add a side of 'Kerupuk Udang' (Shrimp Crackers) for a necessary textural crunch. A cool cucumber salad or 'Acar' (Indonesian pickles) helps cut through the richness of the coconut milk. Enjoy with a glass of iced jasmine tea to refresh the palate.