Ingredients
- 1/2 kg beef liver
- 1 large tomato
- 15 curly red chilies
- 7 bird’s eye chilies
- 5 shallots, sliced
- 5 cloves garlic
- Palm sugar, to taste
- Salt, to taste
- Cooking oil, for sautéing
- 2 bay leaves
- 1 slice of galangal
- 2 stalks of lemongrass, bruised
Instructions
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Prepare the Beef Liver: Begin by boiling the beef liver until it is firm. Once boiled, remove it from the pot, allow it to cool, and then cut it into pieces.
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Make the Sambal Paste: In a mortar or blender, grind the curly red chilies, bird’s eye chilies, garlic, tomato, and salt into a smooth paste.
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Sauté Aromatics: Heat a generous amount of cooking oil in a pan over medium heat. Add the sliced shallots and sauté until fragrant and golden brown.
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Cook the Sambal: Add the chili paste to the pan, stirring well to combine. Cook for a few minutes until the raw smell of the chilies dissipates and the oil starts to separate from the paste.
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Combine and Simmer: Add the beef liver pieces to the pan, stirring to coat them evenly with the sambal. Pour in a bit of water to help the flavors meld together and the liver absorb the spices.
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Season and Enhance: Add palm sugar, bay leaves, bruised lemongrass, and the slice of galangal to the pan. Stir well to combine, then let the mixture simmer for a few more minutes, allowing the flavors to infuse and the liver to become tender and well-seasoned.
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Final Taste: Adjust the seasoning to your taste with additional salt or palm sugar if necessary. Once satisfied with the flavor, remove from heat.
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Serve: Transfer the Hati Sapi Sambal Pedas to a serving dish and enjoy it with steamed rice for a satisfying and spicy meal.
Enjoy the delightful heat and robust flavors of this traditional Indonesian dish, perfect for those who crave a spicy culinary adventure!