Sambal Goreng Hati

Original Cooking from Central Java, Indonesia

A very classical Javanese dish

Ingredients :
1 kg boiled beef liver
500 g boiled small potatoes
300 ml cooking oil, for frying
10 shallots, 100 g
5 cloves garlic, 25 g
4 red chillies, 40 g
4 candlenuts, 20 g
20 g galangal, bruised
2 stalks lemon grass, 25 cm each, bruised
5 purut lime leaves
2 turmeric leaves
200 ml thick coconut milk
3 red chillies, 30 g, seeds discarded and cut julienne
150 g petai (optional)
1 tsp salt, 4 g (or to taste)
1 tsp brown sugar, 5 g

Method :

1. Cut boiled liver in cubes. Peel boiled small potatoes and fry until brownish. Drain.
2. Make shallots, garlic, red chillies, and candlenut into a paste. Stir fry with 2 Tbs rest of oil until aromatic. Add galangal, lemon grass, purut lime leaves and turmeric leaf.
3. Add liver cubes and pour in coconut milk, red chillies, petai seeds (optionally). Season with salt and brown sugar. Continue cooking until sauce thickens. Before taking from flame, add potatoes.

Note :
10 - 12 servings

Source : Maret 1994