Sambal Goreng Kentang (Indonesian Potato sambal)
Learn to make this popular Javanese sambal goreng kentang that is perfect to go with rice or lontong.
- Prep time
- 15 min
- Cook time
- 44 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 gr Russet potatoes (peeled and diced)
- 500 gr chicken livers and/or gizzards (boiled until cooked through and then cut into smaller pieces. Gizzards take longer to cook)
- 100 mll coconut cream (optional)
- 2 Tbsp cooking oil
- Oil for deep-frying the potato (if you choose to deep-fry instead of roasting)
- 2 bay leaves (daun salam)
- 4 kaffir lime leaves (daun jeruk)
- 1 stalk lemongrass (trim off woody ends and cut into half and bruise with a heavy object)
- 1 inch fresh galangal ((thinly sliced) or use 2 tsp galangal powder)
- 1 Tbsp coconut sugar (more if you like it sweeter, I do)
- 1 tsp salt (or more to taste)
- 5 shallots (peeled)
- 4 garlic
- 1 inch ginger
- 5 Fresno peppers (or use 2-3 Tbsp or more chili paste)
Instructions
- 1
Place all the ingredients to grind in a food processor and process into a paste
- 2
Bring a large pot of water to a boil. Add livers and cook until they are cooked through, about 10-15 minutes. Remove from the pot and briefly rinse to get rid of the scums
- 3
Gizzards take longer to cook. If you boil, you may need about 30-45 minutes for them to be tender. I cook it with Instant Pot pressure cooker. I add the gizzards in the inner pot and add 1 cup of water. Secure the lid and turn the pressure release vale to "sealing". Press "pressure cooker" and make sure it's on high pressure and set timer to 25 minutes and allow natural release. Cut the cooked gizzards into bite-size pieces
- 4
If you choose to deep-fry the potato, heat up enough oil to do so and fry the potatoes until they are crispy. Dish out and set aside on a paper towel to absorb extra fat. If you choose to bake, preheat your oven to 375 F. Line a baking sheet with aluminum foil and grease with some oil. Lay the potatoes in a single layer and drizzle with some oil and bake for about 25-30 minute or longer (shake the baking sheet in between baking) until the potatoes are cooked through and crispy. Set aside
- 5
I used an air-fryer to cook the potatoes. I drizzle a bit of oil on the potatoes and then air-fry them at 375 for 10-12 minutes or until they are golden brown and crispy
- 6
In a large skillet, preheat 2 Tbsp of cooking oil. Add in the chili paste you grind earlier and saute for about 3 minutes. Add the herbs and saute for another 3 minutes. Add the cooked potatoes and livers and/or gizzard pieces and seasonings.
- 7
Stir to make sure the sambal is coating everything. If you want to add coconut cream, add it here and let it cook until it's thickened. Don't over stir or you will break the livers (if using) too much. Have a taste and adjust by adding more sugar and/or salt if needed. It should taste just savory, slightly sweet, and spicy