Spicy Indonesian Potato and Beef Liver Stir-Fry

Sambal Goreng Kentang Ati Sapi

Ingredients:

• 3 tbsp sambal goreng (refer to sambal goreng recipe)
• 1 stalk lemongrass
• 2 bay leaves
• 2 kaffir lime leaves (remove the central vein)
• 100 ml medium-thick coconut milk
• 3 potatoes (cut into desired size, wash thoroughly)
• 100 grams beef liver (cut into desired size, diced)
• Cooking oil (as needed)

For boiling the beef liver:

• 1 piece ginger (smashed)
• 1 piece galangal (smashed)
• 1 stalk lemongrass
• 2 bay leaves

Steps:

1. Preparing the Beef Liver:

   • Wash the beef liver thoroughly. Pierce it with a fork to allow the blood to drain out.
   • Boil the liver with the ginger, galangal, lemongrass, and bay leaves until tender. Remove from heat, drain, and cut into desired pieces.

2. Cooking the Potatoes and Liver:

   • Heat a pan over low heat. Fry the potatoes until cooked through, then set aside.
   • In the same pan, lightly fry the beef liver until cooked (avoid overcooking to keep it tender).

3. Making Sambal Goreng:

   • In a pan over low heat, sauté the sambal goreng. Add the lemongrass, bay leaves, and kaffir lime leaves. Cook until fragrant.

4. Combining Ingredients:

   • Add the beef liver and potatoes to the sambal goreng mixture.
   • Pour in the coconut milk, season with salt and sugar.
   • Stir well and let it cook until the coconut milk reduces and thickens.

5. Serving:

   • Once the dish is ready, serve it hot and enjoy the delightful flavors of Sambal Goreng Kentang Ati Sapi.

This traditional Indonesian dish combines the rich and spicy sambal with tender beef liver and crispy potatoes, creating a mouthwatering harmony of flavors and textures. Enjoy it with steamed rice for a complete meal.