Sambal Goreng Ati: Beef Liver with Potatoes & Snow Peas

Method17 steps · about 2 hr 30 min

1. 1

   Step 1: In a large pot, boil some water with salt (to taste), half the galangal, bruised ginger (3 cm), 2 bay leaves and 2 kaffir lime leaves. Add the liver and boil for about 30 minutes.

   Boil liver · 30 minUses Water as needed to boil liver · Salt to taste in liver-boiling water · Half the galangal, a 3 cm piece · 3 cm fresh ginger, peeled, bruised · 2 salam leaves for liver boiling · 2 kaffir lime leaves for liver boiling · 500 g beef liver

2. 2

   Step 2: Drain the cooked liver, let it cool enough to handle, and cut it into small cubes around 2×2 cm.

   Uses boiled beef liver

3. 3

   Step 3: Deep fry the cubed liver for about 10 minutes. Set aside.

   Deep fry liver · 10 minUses cubed cooked liver · Cooking oil as needed for liver deep frying

4. 4

   Step 4: Peel the potatoes (500 g), wash and cut into cubes (around 2×2 cm).

   Uses 500 g potatoes

5. 5

   Step 5: Deep fry the potatoes until golden, set aside.

   Fry potatoes until tender and goldenUses prepared potato cubes · Cooking oil as needed for potato deep frying

6. 6

   Step 6: Blanch the snow peas (100 g) for 2 minutes, then rinse immediately with cold water. Set aside.

   Blanch snow peas · 2 minUses 100 g snow peas, stems removed · Water as needed to blanch snow peas

7. 7

   Step 7: Heat 3 tbsp of cooking oil in a pan, and saute the sliced chillies for about 4 minutes. Set aside.

   Sauté sliced chillies · 4 minUses 3 tbsp cooking oil for sliced-chilli sauté · 3 big red chillies, deseeded, thinly sliced

8. 8

   Step 8: Using a blender or food processor, blend into a fine paste: shallots (8), garlic (4 cloves), chopped red chillies (3), chopped ginger (3 cm), and coriander.

   Uses 8 shallots, peeled, chopped · 4 cloves garlic, peeled, chopped · 3 big red chillies, chopped · 3 cm ginger, peeled, chopped · 1 tsp whole coriander seeds

9. 9

   Step 9: Heat 4 tbsp cooking oil in a wok using medium high heat.

   Uses 4 tbsp cooking oil for spice sauté

10. 10

    Step 10: Saute the spice paste with the remaining galangal, lemongrass (1), kaffir limes and bay leaves until fragrant, around 4 minutes.

    Sauté liver-sambal paste and herbs · 4 minUses heated spice-sauté oil · liver-sambal spice paste · Remaining 3 cm galangal · 1 lemongrass, use only the white part, bruised, knotted · Remaining 3 kaffir lime leaves · Remaining 2 salam leaves

11. 11

    Step 11: Add the liver, stir.

    Uses fried liver-sambal paste and herbs · deep-fried liver cubes

12. 12

    Step 12: Add tamarind extract (1 tbsp) and salt (to taste), stir.

    Uses liver in fried spice paste · 1 tbsp tamarind extract · Salt to taste in coconut gravy

13. 13

    Step 13: Add the coconut milk (200 ml).

    Uses tamarind-seasoned liver and spices · 200 ml coconut milk

14. 14

    Step 14: Cook for about 20 minutes on medium heat.

    Simmer curry · 20 minUses liver in coconut-spice gravy

15. 15

    Step 15: Add the sauteed sliced chillies and potatoes. Stir-fry for about 10 minutes.

    Finish liver and potatoes · 10 minUses simmered coconut-spice liver · sautéed sliced chillies · deep-fried potato cubes

16. 16

    Step 16: Add the snow peas, cook for about 1 minute and then turn off the stove.

    Finish snow peas in liver-potato dish · 1 minUses cooked liver-potato-chilli mixture · blanched drained snow peas

17. 17

    Step 17: Transfer to a serving plate.

    Uses finished beef-liver potatoes and snow peas