Ingredients

  • Serves 2-4 people
  • Ingredients (A)

    500 g Potatoes 

    120 g Cow liver         

    2 strings Petai             

    1 litre Cooking Oil 

    1 tsp Salt

    1 segment Ginger 

    Ingredients (B)

    8 pcs Red Shallots     

    10 pcs Garlic               

    6 pcs Large Red Chillies 

    3 pcs Baby Red chillies   

    5 pcs Candlenut             

    ½ tsp Salt                    

    2 tbsp Chicken Powder  

    3 tbsp Sugar 

    Ingredients (C)

    4 pcs bay Leaves    

    3 pcs Lime Leaves 

    1 stick Lemongrass

    Coconut Milk

Sambal Goreng Kentang
Recipe Courtesy of
Asian Food Network

Sambal Goreng Kentang

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Spicy sambal is a must for any Indonesian feast but Sambal Goreng Kentang Ati is more than that. Especially served on festive occasions as a side to ketupat (rice cakes), this savory hearty dish consists of cow’s liver and stinky ‘petai’ beans, tossed in a spicy sambal paste. You can never go wrong with this dish as it complements any dish you serve.
  • Medium
  • 120 min
  • 30 min
  • 15 min
  • 3 steps
  • 18 Ingredients
  • Medium
  • 3 steps
  • 18 Ingredients
  • 120 min
  • 30 min
  • 15 min

Instructions

  1. Presto the Meat

    • Potato: Peel 250 grams of potatoes and wash them thoroughly and cut into cubes as big as one segment of the little finger wash again and fry and drain.
    • Heart: Boil the liver using a sauce pan, add 1 tsp salt, one segment of ginger fingers in geprek, lemongrass to counter the fishy aroma to the liver of the cow, then boil until cooked and cut into pieces of potatoes. then fry using hot oil for a while then remove and drain.
    • Petai: Remove the petai from the skin and cut it into 2 pieces and fry it half-cooked. Remove and drain


  2. Saute spices

    • In a blender, blend all the ingredients in (B) until completely smooth.
    • In a pan, add about 50 ml of oil and saute the chili paste.
    • Smash the lemongrass and together with the bay leaves and lime leaves, add them into the chili paste.
    • Saute until it is completely cooked or the oils start to release.
    • Add in some coconut milk and mix well.
     Saute spices


  3. Boiled Broth with spices

    • Put in the potatoes, beef liver and petai into the pan and mix well.
    • Then prepare the dish and serve and add fried onions for toppings to make the dish more fragrant.


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    Ingredients
    • Serves 2-4 people
    • Ingredients (A)

      500 g Potatoes 

      120 g Cow liver         

      2 strings Petai             

      1 litre Cooking Oil 

      1 tsp Salt

      1 segment Ginger 

      Ingredients (B)

      8 pcs Red Shallots     

      10 pcs Garlic               

      6 pcs Large Red Chillies 

      3 pcs Baby Red chillies   

      5 pcs Candlenut             

      ½ tsp Salt                    

      2 tbsp Chicken Powder  

      3 tbsp Sugar 

      Ingredients (C)

      4 pcs bay Leaves    

      3 pcs Lime Leaves 

      1 stick Lemongrass

      Coconut Milk

    Nutrition
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