Ati Sapi Mix Pete: A Flavorful Indonesian Delicacy
Ingredients:
- 500 grams beef liver (ati sapi)
- 2 packs of petai (stink beans)
- 10 red bird’s eye chilies
- 3 cloves garlic
- 6 shallots
- 3 candlenuts
- A pinch of turmeric
- Granulated sugar, to taste
- Royco seasoning (or equivalent bouillon powder)
- 1 piece of shrimp paste (terasi)
- Cooking oil
Instructions:
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Prepare the Beef Liver: Begin by thoroughly cleaning the beef liver. Boil it in water until it is half-cooked, adding a piece of ginger or bay leaves for extra flavor if desired. Once partially cooked, drain and set aside.
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Grind the Spice Mix: Using a mortar and pestle or a food processor, grind together the red bird’s eye chilies, garlic, shallots, candlenuts, and turmeric until you have a smooth paste.
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Fry the Beef Liver: Heat a generous amount of cooking oil in a pan. Fry the beef liver pieces briefly until they are lightly browned. Remove the liver from the pan and drain on paper towels.
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Sauté the Spice Paste: In the same pan with the leftover oil, add the ground spice paste and sauté until it becomes fragrant and the oil begins to separate from the paste.
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Add Petai: Add the petai to the pan and stir-fry until they start to wilt slightly.
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Combine and Simmer: Return the fried beef liver to the pan. Mix well to combine with the spice paste and petai. Add a small amount of water if needed, then season with Royco seasoning and granulated sugar to taste.
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Finish Cooking: Allow the mixture to cook until the flavors meld together and the beef liver is fully cooked and infused with the spices.
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Serve: Once the dish is ready and the flavors are well combined, remove from heat and serve hot.
This dish pairs wonderfully with steamed rice and is sure to be a hit with anyone who enjoys bold and spicy flavors. Enjoy the unique taste of Indonesian cuisine with this delectable ati sapi mix pete!
