Sambel Goreng Ati Sapi dan Tempe: A Flavorful Indonesian Delight
Indulge in the rich flavors of Sambel Goreng Ati Sapi dan Tempe, a beloved Indonesian dish that showcases the delightful combination of beef liver (ati sapi) and tempeh, infused with an aromatic blend of spices and herbs. This dish is not only savory and satisfying but also offers a beautiful medley of textures that will tantalize your taste buds. Perfect for family dinners or gatherings, this recipe is a must-try for anyone looking to explore the vibrant culinary traditions of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef liver (ati sapi) | 250 grams |
| Tempeh | 1/2 block (about 125 grams) |
| Red chilies (cabe merah) | 10 pieces |
| Bird’s eye chilies (cabe rawit) | 4 pieces |
| Shallots (bawang merah) | 8 cloves |
| Garlic (bawang putih) | 4 cloves |
| Candlenuts (kemiri) | 2 pieces |
| Tomato | 1 piece |
| Bay leaves (daun salam) | 1 leaf |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Ginger (jahe) | 2 segments |
| Galangal (lengkuas) | 2 segments |
| Lemongrass (sereh) | 1 stalk |
| Palm sugar (gula merah) | 1 piece |
| Coconut milk (Kara) | 1 packet (65 ml) |
| Water | 65 ml |
| Sugar | To taste |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
| Cooking oil | As needed |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 280 kcal |
| Protein | 15 grams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 2 grams |
| Fat | 18 grams |
Instructions
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Prepare the Ingredients:
- Cut the beef liver into small cubes and rinse them thoroughly under cold water to ensure they are clean.
- Similarly, cut the tempeh into cubes and fry them in hot oil until they are half-cooked. Remove and set aside.
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-
Make the Spice Paste:
- Blend the red chilies, bird’s eye chilies, shallots, garlic, candlenuts, and tomato in a food processor until you achieve a smooth paste. This aromatic mixture will be the base of your dish.
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Sauté the Spice Paste:
- Heat a generous amount of cooking oil in a frying pan over medium heat. Once hot, add the blended spice paste and sauté until fragrant and the oil separates from the mixture, about 5-7 minutes.
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Combine with Coconut Milk:
- Pour in the coconut milk and water, then add the bay leaves, kaffir lime leaves, ginger, galangal, and lemongrass. Bring the mixture to a gentle boil, allowing all the flavors to meld beautifully.
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Season the Dish:
- Add the palm sugar, salt, sugar, and flavor enhancer (if using) to the pan. Taste and adjust the seasoning as needed to achieve a balance of sweet and savory flavors.
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Cook the Beef Liver:
- Once the mixture is boiling, gently add the beef liver cubes to the pan. Cook until the liver is half-done, ensuring it absorbs the spices.
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Add the Tempeh:
- Finally, add the fried tempeh to the pan and continue to cook for a few more minutes until everything is cooked through and the flavors have fully infused.
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Serve and Enjoy:
- Once everything is thoroughly cooked and the spices have penetrated the ingredients, remove from heat. Serve your Sambel Goreng Ati Sapi dan Tempe hot with steamed rice or as part of a larger Indonesian meal spread.
Cooking Tips
- Adjust the Spice Level: If you prefer a milder dish, reduce the number of chilies used in the spice paste.
- Tempeh Alternatives: If you can’t find tempeh, tofu can be used as a substitute, although the texture will be different.
- Make Ahead: This dish can be made ahead of time and reheated, as the flavors deepen and improve with time.
With its bold flavors and comforting textures, Sambel Goreng Ati Sapi dan Tempe is not just a meal; it’s a celebration of Indonesian culinary culture that brings warmth and satisfaction to your table. Happy cooking!
