📝 About This Recipe
A cornerstone of the Indonesian Lebaran (Eid al-Fitr) feast, Sambal Goreng Ati is a luxurious tapestry of textures and bold, aromatic flavors. This celebratory dish features tender beef liver and golden-fried potato cubes bathed in a rich, coconut milk-based chili gravy infused with lemongrass and kaffir lime. It is the ultimate comfort food that symbolizes the joy of family gatherings, offering a perfect balance of spicy, savory, and subtly sweet notes.
🥗 Ingredients
The Proteins and Base
- 500 grams Beef Liver (cleaned and cut into 1.5cm cubes)
- 500 grams Potatoes (peeled and cut into 1.5cm cubes)
- 2 packs Petai (Stink Beans) (optional, peeled and halved)
The Spice Paste (Bumbu)
- 10 pieces Red Shallots (peeled)
- 5 cloves Garlic (peeled)
- 8 pieces Large Red Chilies (seeded for less heat if preferred)
- 3-5 pieces Bird's Eye Chilies (optional, for extra heat)
- 4 pieces Candlenuts (toasted)
- 2 cm Ginger (fresh)
Aromatics and Liquids
- 250 ml Coconut Milk (thick consistency)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 1 tablespoon Palm Sugar (shaved)
- 1 teaspoon Salt and White Pepper (or to taste)
- 500 ml Cooking Oil (for deep frying potatoes and liver)
👨🍳 Instructions
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1
Boil the cubed beef liver in water with a pinch of salt and 2 pieces of ginger for about 10-15 minutes until firm. Drain and set aside.
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2
Heat the cooking oil in a large wok. Deep-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 parboiled liver cubes for 2-3 minutes to give them a slight crust. Do not overcook or they will become rubbery. Drain and set aside.
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4
Prepare the 'Bumbu' spice paste by blending shallots, garlic, red chilies, bird's eye chilies, toasted candlenuts, and ginger with a splash of oil until smooth.
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5
Remove most of the oil from the wok, leaving about 3 tablespoons. Sauté the spice paste over medium heat until fragrant and the oil begins to separate (pecah minyak).
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6
Add the bruised lemongrass, galangal, kaffir lime leaves, and Indonesian bay leaves. Stir-fry for another 2 minutes to infuse the aromatics.
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7
If using petai (stink beans), add them to the wok now and sauté until they are slightly softened and vibrant green.
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8
Pour in the thick coconut milk and bring to a gentle simmer, stirring constantly to prevent the milk from curdling.
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9
Season with palm sugar, salt, and white pepper. Taste and adjust; it should be a harmonious balance of spicy, salty, and sweet.
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10
Add the fried liver and potatoes back into the wok. Toss gently to ensure every piece is thoroughly coated in the rich chili sauce.
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11
Reduce the heat to low and cook for another 5-10 minutes until the sauce thickens and reduces (nyemek), clinging beautifully to the ingredients.
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12
Once the oil rises to the surface and the sauce is concentrated, turn off the heat. Transfer to a serving platter and garnish with fried shallots if desired.
💡 Chef's Tips
To remove the strong scent of liver, soak it in lime juice or milk for 15 minutes before boiling. Always fry the potatoes until truly golden; this prevents them from getting mushy once they hit the sauce. Don't skip the candlenuts; they provide the essential creamy thickness to the sambal sauce. If you can't find Indonesian bay leaves (daun salam), you can omit them, as European bay leaves have a very different flavor profile. For a shortcut, you can use fried potato store-bought 'kentang mustofa' for a crunchy variation, though traditional cubes are preferred for Eid.
🍽️ Serving Suggestions
Serve alongside 'Ketupat' (compressed rice cakes) for a traditional Eid experience. Pairs perfectly with 'Opor Ayam' (white chicken curry) to balance the spice. Add a side of 'Kerupuk Udang' (shrimp crackers) for an essential crunch. A refreshing glass of 'Es Timun Suri' (shredded melon ice) helps cool the palate after the spicy sambal. Include a dollop of 'Rendang' on the plate for the ultimate Indonesian festive platter.