Sambal Goreng Beef Liver with Potatoes and Stink Beans
Ingredients:
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Beef Liver:
- 1/4 kg beef liver, boiled and cut into cubes
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Potatoes:
- 2 medium potatoes, peeled and diced, then fried until golden
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Stink Beans (Pete):
- 1 bunch stink beans, peeled and sliced
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Coconut Milk:
- 200 ml coconut milk
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Ground Spices:
- 10 red chili peppers
- 10 bird’s eye chilies (adjust to taste)
- 2 shallots
- 1 garlic clove
- 1 candlenut
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Additional Ingredients:
- Salt and pepper to taste
- Sugar to taste
- 3 cm galangal, smashed
Instructions:
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Prepare the Spice Mixture:
- Begin by blending the red chilies, bird’s eye chilies, shallots, garlic, and candlenut into a fine paste.
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Cook the Spices:
- Heat a pan over medium heat. Add a little oil, then sauté the ground spice mixture along with the smashed galangal until fragrant and the oil starts to separate.
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Add Beef Liver:
- Incorporate the boiled and cubed beef liver into the pan. Stir well to combine with the spice mixture.
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Add Coconut Milk:
- Pour in the coconut milk and stir thoroughly to blend all ingredients. Let the mixture simmer gently.
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Include Stink Beans and Potatoes:
- Add the sliced stink beans and the fried potato cubes to the pan. Stir to mix everything evenly.
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Season:
- Season with salt, pepper, and sugar according to your taste preferences. Adjust the seasoning as needed.
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Simmer:
- Allow the dish to cook until the coconut milk has been absorbed and the flavors are well melded. This should take a few minutes.
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Serve:
- Once the dish is ready and the sauce has thickened to your liking, remove from heat. Serve hot with steamed rice or as a side dish.
Enjoy the rich, spicy, and savory flavors of this traditional Indonesian dish!
