Sambal Goreng Hati - Liver with Chili Sauce

Method7 steps · about 45 min

1. 1

   Step 1: Grind garlic (4 cloves), shallots (100 gram), the 1-inch galangal (1-inch piece) and five paste chillies into a smooth paste. Separately mix 10 g seedless tamarind pulp with 1 tbsp warm water, massage and strain, reserving the thick extracted liquid.

   Uses 4 cloves garlic · 100 gram shallots · 1-inch piece galangal · 5 fresno chilies (Indonesian: cabe merah keriting) · 10 g tamarind pulp, seeds removed before weighing · 1 tbsp warm water for tamarind extraction

2. 2

   Step 2: Cut the chosen 500 g liver into 1-inch bite-size pieces. Bring a separate pot of water to a boil and blanch the liver for about 30 seconds until its outside changes colour. Drain and reserve; this is partial preparation, with cooking completed in the later sauce simmer.

   Brief liver blanch · 1 minUses 500 g chicken liver OR beef liver · Water for blanching liver (quantity unspecified, drained)

3. 3

   Step 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.

   Sauté blanched liver · 3 minUses drained briefly blanched liver pieces · 2 tbsp oil for liver sauté

4. 4

   Step 4: Fry chili paste: Heat two tablespoons of oil in a frying pan over medium-high heat. Sauté chili paste and ground coriander (1 teaspoon) for 3-5 minutes or until fragrant.

   Fry chilli paste with coriander · 4 minUses ground garlic-shallot-galangal-chilli paste · Remaining 2 tbsp oil for chilli paste · 1 teaspoon ground coriander

5. 5

   Step 5: Make the sauce: Add coconut milk (100 ml), sweet soy sauce (3 tablespoon), tamarind, ketchup, palm sugar (30 g), and salt (1 teaspoon). Mix well and bring to a boil.

   Uses fragrant fried chilli-coriander paste · 100 ml coconut milk · 3 tablespoon sweet soy sauce (Indonesian: kecap manis) · strained thick tamarind extraction · 2 tablespoon tomato ketchup · 30 g palm sugar OR coconut sugar · 1 teaspoon salt

6. 6

   Step 6: Return the sautéed liver to the prepared sauce and mix. Simmer for about 10 minutes until the sauce reduces and thickens and liver cooks through: measure 74°C/165°F for chicken liver OR 71°C/160°F for beef liver.

   Simmer liver · 10 minUses boiling coconut-chilli sauce · reserved sautéed liver

7. 7

   Step 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.

   Uses fully cooked liver in thick chilli sauce · Thinly sliced red chillies for garnish (quantity unspecified) · Steamed white rice for serving (quantity unspecified)