Spicy Indonesian Beef Liver with Potatoes and Stink Beans

Sambal Goreng Beef Liver with Potatoes and Stink Beans

Ingredients:

• Beef Liver:

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  • 1/4 kg beef liver, boiled and cut into cubes

• Potatoes:

  • 2 medium potatoes, peeled and diced, then fried until golden

• Stink Beans (Pete):

  • 1 bunch stink beans, peeled and sliced

• Coconut Milk:

  • 200 ml coconut milk

• Ground Spices:

  • 10 red chili peppers
  • 10 bird’s eye chilies (adjust to taste)
  • 2 shallots
  • 1 garlic clove
  • 1 candlenut

• Additional Ingredients:

  • Salt and pepper to taste
  • Sugar to taste
  • 3 cm galangal, smashed

Instructions:

1. Prepare the Spice Mixture:

   • Begin by blending the red chilies, bird’s eye chilies, shallots, garlic, and candlenut into a fine paste.

2. 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.

3. Add Beef Liver:

   • Incorporate the boiled and cubed beef liver into the pan. Stir well to combine with the spice mixture.

4. Add Coconut Milk:

   • Pour in the coconut milk and stir thoroughly to blend all ingredients. Let the mixture simmer gently.

5. Include Stink Beans and Potatoes:

   • Add the sliced stink beans and the fried potato cubes to the pan. Stir to mix everything evenly.

6. Season:

   • Season with salt, pepper, and sugar according to your taste preferences. Adjust the seasoning as needed.

7. 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.

8. 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!