Sambal Goreng Hati - Liver with Chili Sauce
You will love liver dishes too if they taste as good as Indonesian sambal goreng hati. This dish always appears on our celebratory menu, and it is just as easy to make it for daily enjoyment.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken/beef liver
- 4 tablespoon cooking oil
- 1 teaspoon ground coriander
- 100 ml coconut milk
- 3 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 2 tablespoon tomato ketchup
- 30 gram (~ 2 tablespoon) palm sugar or coconut sugar
- 1 tablespoon thick tamarind juice (10 gram tamarind pulp + 1 tablespoon warm water)
- 1 teaspoon salt
- 4 cloves garlic
- 100 gram shallots
- 1 inch galangal
- 5 fresno chilies (Indonesian: cabe merah keriting)
Instructions
- 1
Grind the chili paste: Grind garlic, shallot, galangal, and red chili into a smooth paste.
- 2
Blanch the liver: Chop liver into 1-inch bite-size pieces. Boil a pot of water and blanch the liver for 30 seconds or until the color changes. Drain the liver and set aside.
- 3
Sauté the liver: Heat a frying pan over medium-high heat. Add two tablespoons of oil when the pan is hot, and add the blanched liver. Sauté the liver pieces for 2-3 minutes, then remove them from the pan and set aside.
- 4
Fry chili paste: Heat two tablespoons of oil in a frying pan over medium-high heat. Sauté chili paste and ground coriander for 3-5 minutes or until fragrant.
- 5
Make the sauce: Add coconut milk, sweet soy sauce, tamarind, ketchup, palm sugar, and salt. Mix well and bring to a boil.
- 6
Add liver: Return sautéed liver to the pan and mix well. Reduce the heat to a simmer and continue cooking for 10 minutes or until the sauce reduces and becomes thick.
- 7
Serve: Turn off the heat and transfer to a serving plate. Garnish with thinly sliced red chilies. Serve it immediately with steamed white rice.