Sambal Goreng Ati (Fried Liver Sambal)

Sambal Goreng Ati, or Fried Liver Sambal, is a popular dish from Sundaland that is commonly enjoyed in Indonesia, Malaysia, and Singapore. This flavorful dish combines tender and succulent pieces of liver with a spicy sambal sauce, creating a symphony of flavors that is sure to tantalize your taste buds. 

Sambal Goreng Ati (Fried Liver Sambal)

The liver is first marinated with a blend of aromatic spices such as turmeric, coriander, and cumin, which adds a delicate depth of flavor to the dish. It is then pan-fried until golden brown, resulting in a crispy exterior while retaining its moistness on the inside. The sambal sauce, made from a fiery blend of chili peppers, shallots, garlic, and shrimp paste, is the star of the show. It lends a rich and spicy kick that complements the richness of the liver perfectly. 

[] Prep Time:15 Minutes
Cook Time:20 Minutes
Suitable:Halal
Category:Sides
Origin:Sundaland
Serving:4 Person
Tags:Spicy, Tender, Chrome
Nutrifacts:250 calories
  15 grams fat
Rating:4.0 

Sambal Goreng Ati is often enjoyed as a side dish or as a main course accompanied by steamed rice and other traditional Indonesian or Malay dishes. The combination of the crispy liver and the fiery sambal creates a harmonious balance of textures and flavors, making this dish a favorite among locals and adventurous food enthusiasts alike. 

Ingredients:
  • 500 grams of chicken or beef liver, sliced into bite-sized pieces
  • 5 shallots, thinly sliced
  • 4 cloves of garlic, minced
  • 5 red chili peppers, finely chopped (adjust based on your spice preference)
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of shrimp paste (belacan)
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1 tablespoon of sweet soy sauce (kecap manis)
  • Salt to taste

Instructions:
  1. In a bowl, combine the liver slices, ground turmeric, ground coriander, ground cumin, and a pinch of salt. Mix well and let it marinate for about 10 minutes.
  2. Heat the vegetable oil in a frying pan or wok over medium heat.
  3. Add the sliced shallots, minced garlic, and chopped chili peppers to the pan. Stir-fry until fragrant and the shallots turn golden brown.
  4. Add the shrimp paste (belacan) to the pan and continue to stir-fry for another minute until it is well incorporated.
  5. Add the marinated liver slices to the pan and stir-fry until they are cooked through and slightly browned on the outside. Be careful not to overcook the liver as it can become tough.
  6. Pour in the sweet soy sauce (kecap manis) and stir-fry for another minute to coat the liver evenly.
  7. Taste and adjust the seasoning with salt if needed.
  8. Remove from heat and serve hot with steamed rice or as a side dish.

Note: Sambal Goreng Ati is traditionally spicy, but you can adjust the amount of chili peppers according to your preference.

Enjoy the bold and flavorful combination of the sambal and the tender liver!

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