Ingredients:
- 250 grams beef liver
- 2 large potatoes
- Ground spices (Bumbu Halus):
- Red chilies, to taste
- Bird’s eye chilies, to taste
- 5 shallots
- 2 cloves garlic
- Salt
- Tomato
- White sugar
Instructions:
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Prepare the Liver:
- Begin by boiling water until it reaches a rolling boil. Add a generous pinch of salt to the water.
- Carefully place the beef liver into the boiling water and cook until tender.
- Once the liver is cooked through, remove it from the water and allow it to drain and cool.
-
Fry the Liver and Potatoes:
- Cut the potatoes into cubes.
- In a skillet, heat oil over medium heat. Fry the potato cubes until they are golden and crispy. Set aside on a paper towel to drain excess oil.
- In the same skillet, fry the boiled liver pieces until they are crispy and browned. Remove and drain on a paper towel.
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Prepare the Sambal:
- Using a mortar and pestle or a food processor, grind the red chilies, bird’s eye chilies, shallots, garlic, salt, and tomato into a smooth paste.
- In a wok or large pan, heat a small amount of oil over medium heat. Add the ground spice paste and sauté until it becomes fragrant and the oil begins to separate from the paste.
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Combine and Cook:
- Add a pinch of white sugar to the spice paste and stir well. Taste and adjust seasoning if needed.
- Once the spice paste has a balanced flavor, add the fried liver and potatoes. Stir well to ensure everything is evenly coated with the sambal.
- Cook for a few more minutes, allowing the flavors to meld and the sambal to infuse into the liver and potatoes. Be careful not to let the dish become too dry.
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Serve:
- Remove from heat and transfer to a serving dish.
- Enjoy your Sambal Ati Sapi with steamed rice or as a side dish to your meal.
This delightful Indonesian dish combines the rich flavors of beef liver and crispy potatoes with a spicy and aromatic sambal, creating a dish that is both comforting and bursting with flavor. Perfect for those who enjoy a bit of heat and a lot of heartiness in their meals.