Spicy Indonesian Beef Liver with Crispy Potatoes

Sambal Goreng Ati Sapi Recipe

Ingredients:

• 500 grams of potatoes, diced
• 300 grams of beef liver (ati sapi), cubed
• 3 kaffir lime leaves (daun jeruk)
• 2 bay leaves (daun salam)
• 1 stalk lemongrass, bruised (or 1 teaspoon lemongrass powder)
• 2 cm galangal, bruised (optional)
• Salt and sugar, to taste
• 1 tomato, thinly sliced
• 1 tablespoon sweet soy sauce (kecap manis)
• 1/2 packet beef-flavored seasoning (Royco sapi)
• 150 ml water

For the Spice Paste:

• 5 large red chilies
• 6 shallots
• 4 garlic cloves
• 4 fried candlenuts (kemiri)
• 1/2 packet shrimp paste (terasi ABC)
• Palm sugar, to taste

Instructions:

1. Prepare the Potatoes: Dice the potatoes into small cubes and fry them until golden brown and crispy. Set aside to drain on paper towels.

2. Prepare the Beef Liver: Boil the beef liver until cooked through, then cut into small cubes. Fry the liver briefly to remove excess oil, and drain on paper towels.

3. Cook the Spice Paste: In a pan, heat a little oil and sauté the ground spice paste along with the kaffir lime leaves, bay leaves, and lemongrass (or lemongrass powder). Cook until the mixture is fragrant and the oil begins to separate from the paste.

4. Simmer the Sauce: Add water to the spice mixture and stir in salt, sugar, and the beef-flavored seasoning. Bring the mixture to a boil.

5. Combine Ingredients: Add the fried potatoes and beef liver to the pan. Mix well to ensure the ingredients are evenly coated with the sauce. Add the sweet soy sauce and stir to combine.

6. Cook to Perfection: Allow the mixture to cook until the sauce reduces and thickens, and the flavors meld together. Adjust the seasoning with more salt or sugar if needed.

7. Garnish and Serve: Garnish with thinly sliced tomato before serving.

Enjoy this rich and flavorful Sambal Goreng Ati Sapi, perfect as a side dish or a main course!