Sambal Goreng Ati (Spicy Stir-Fried Chicken Liver)

Another famous traditional Indonesian dish, "sambal goreng" which means "fried chili paste", so the taste would be spicy. There are many kinds of "sambal goreng" for example "sambal goreng daging" (spicy stir-fried beef), "sambal goreng udang" (spicy stir-fried shrimps), "sambal goreng kentang" (spicy stir-fried potatoes), "sambal goreng kerecek" (spicy stir-fried cattle skin), etc.

This spicy stir-fried chicken liver is one of them, also very common in traditional Indonesian cuisine world. I make this quite often, sometimes I eat it as a side dish from Nasi Kuning (Yellow Rice), or just with steamed white rice and another vegetable dishes.

Sambal Goreng Ati (Photo credit : Veronica)
Sambal Goreng Ati (Photo credit : Veronica)

Sambal Goreng Ati (Spicy Stir-Fried Chicken Liver)

Serve : 6

You need :
a food processor or a blender

Ingredients :
500 gr chicken liver
500 gr chicken gizzard
500 gr potatoes, peel and dice
1 lemon grass, take only the white part, smash with a knife
3 lime leaves
2 bay leaves
3 tbsp cooking oil
frying oil (for the potatoes)
1 tbsp sugar
50-100 ml water
salt to taste

Spice paste :
100 gr shallots, peel
60 gr garlic, peel
10 candle nuts (kemiri nuts)
20 red chilies (the amount depends on your desire)
10 gr asam jawa, soak in 50 ml boiling water (can be substituted with 1 tsp tamarind paste)
40 gr Javanese sugar or palm sugar
2 cm galangal, smash (can be substituted with 1 tsp ground galangal)
4 tbsp cooking oil

Steps :
For the spice paste, add in all spice ingredients into a food processor or a blender. Blend with high speed until become a smooth paste. Set aside.

Boil the chicken liver and chicken gizzard in a large pot until cooked. Drain to remove excess water, and wait to cool. When they have cooled down, dice them. Set aside.

Heat frying oil in a frying pan, deep fried the potatoes until golden brown. Drain onto paper towel to remove excess oil. Do it in batches. Set aside.

Into a pan or a wok over medium high heat, add in cooking oil and the spice paste, bay leaves, lime leaves and lemon grass. Fry them for a while until fragrance.

Add in boiled chicken liver and gizzard. Stir together with the paste. Then add in fried potatoes, salt and sugar. Add in water if it's too dry. Stir again until all well combined. Turn off the heat. Transfer into a serving plate. Serve with white rice and another dishes like Stir-Fried Tempe and Green Beans, Perkedel Jagung (Indonesian Corn Cake), etc.

Recipe by Veronica

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