Sambal Goreng Hati is chicken / beef liver dish, cooked together with chilli sauce, mix with dice potatoes & spices.
This liver dish is my favorite liver dish. This time I cooked it with Pete or Petai in it. I have mention about Pete (Petai) in my other post.
This dish is very common in Indonesia specially in Eid celebration. Sambal Goreng Hati usually serve with Nasi Kuning (Yellow Rice/Tumeric Rice).
400 gr chicken/ beef liver
250 gr potatoes peeled, boiled cut into cube shape & fry
20 gram Pete (Petai) cut half
2 tablespoon cooking oil to saute spices
250 ml cooking oil to fry potato
10 gram peas(optional)
4 bay leaves
1 galangal root crushed
2 tablespoon cooking oil to sauté
400 ml coconut milk
8 chillies, halved seeded
3 cloves garlic peeled
8 shallots peeled
1 lemon grass
1 teaspoon of terasi (shrimp paste)
1 teaspoon salt
1 teaspoon sugar
In a pot, using just enough water to cover boil beef/chicken liver with bay leaves & 1 teaspoon salt for about 10-15 minutes.
Cut the beef/chicken liver in cubes, do not worry if the liver is not cooked really well done or the blood come out when it is cut, the liver will be cooked again together with spices & coconut milk.
Grind chillies, garlic, shallots, sugar & shrimps paste with stone mortar or food processor.
Heat generous amount of oil in the pan. Saute that ground spices with salam leaves & galangal root.
Turn the heat into low & medium, then add remaining of bay leaves & lemon grass.
Cook it for about 5 minutes or until you see the bubbles on top of the chillies start to decrease.
Add the beef/chicken liver, stir until well combined & cooked.
Add salt & sugar to taste.
Pour the coconut milk & let it simmer for about 5-10 minutes or until the sauce is thickened.
Add the fried potatoes, peas(optional) & pete, stir until combined.
Serve as a complimentary dish for Nasi Kuning (Yellow Rice) or together with steam rice.