Entree: Indonesia – Kalimantan – Sambal Goreng Hati (Spicy fried beef liver cooked in sambal chili paste with aromatics and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 1 lb (454 g) beef liver, trimmed and sliced thin
- 12 oz (340 g) baby potatoes, halved or quartered depending on size
- 3 tbsp (45 ml) vegetable oil
- 6 small shallots, approx. 3 oz (85 g), peeled and sliced
- 4 cloves garlic, approx. 0.5 oz (15 g), peeled
- 6 red chilies (such as bird's eye or red Thai), stems removed (about 2 oz / 60 g)
- 1 tsp (5 g) shrimp paste (terasi), toasted if possible
- 1 tsp (5 g) fresh galangal, chopped (or 1 tsp ginger if unavailable)
- 2 tbsp (30 ml) kecap manis (Indonesian sweet soy sauce)
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) palm sugar or brown sugar
- 1/2 cup (120 ml) coconut milk
- 3 kaffir lime leaves, torn
- Salt, to taste (about 1/2 to 1 tsp / 2–4 g)
- Lime wedges, for serving

Instructions

1. Rinse liver, remove any membranes, slice thinly and briefly soak in cold water for 10 minutes; drain and pat dry.
2. Fry the potatoes in 2 tbsp (30 ml) oil in a large skillet over medium-high heat until golden and tender, about 8–10 minutes; remove and set aside.
3. In a blender or mortar and pestle, grind shallots, garlic, chilies, shrimp paste, and galangal to a coarse paste.
4. Heat remaining 1 tbsp (15 ml) oil in the same skillet over medium heat. Sauté the chili-shallot paste until fragrant and the oil separates, about 4–5 minutes.
5. Add kecap manis, tamarind mixture, and palm sugar; stir to combine, then pour in coconut milk and add torn kaffir lime leaves. Bring to a gentle simmer.
6. Add the sliced liver and cook gently until just cooked through, 4–6 minutes (avoid overcooking to keep liver tender). Return fried potatoes to the pan and toss to coat in the sauce.
7. Taste and adjust salt or sugar as needed. Serve hot with lime wedges and steamed rice.