Recipe for Spicy and Savory Sambal Goreng Ati, a Delicious Dish for Idul Adha

Recipe for Spicy and Savory Fried Liver Sambal, A Delicious Dish for Idul Adha.

Recipe for Spicy and Savory Sambal Goreng Ati, a Delicious Dish for Idul Adha

Dream - Sambal goreng ati sapi santan, a classic dish that is always present during the celebration of Eid al-Fitr and Eid al-Adha. With a combination of spicy, savory, and creamy flavors from coconut milk, this dish is sure to stimulate the appetite of the family.

This dish uses beef liver as the main ingredient, which is boiled until tender. After that, the liver is cooked with richly seasoned spices. The process of boiling the beef liver usually takes about 35 minutes to make it tender and odorless. Here is the delicious recipe.

Recipe for Spicy Coconut Fried Beef Liver

Ingredients: 500 grams of beef liver, 500 grams of potatoes (peeled and diced), 2 bay leaves, 3 kaffir lime leaves, 1 tablespoon of red chili powder, 2 red chilies (sliced diagonally), 2 cm of galangal (bruised), 1 tablespoon of mushroom broth, 1 small piece of palm sugar, 250 ml of coconut milk.

Fine Seasoning Ingredients: 100 grams of curly red chili, 5 pieces of red bird's eye chili, 8 cloves of shallots, 5 cloves of garlic, 1/2 teaspoon of ginger, 1 teaspoon of fried shrimp paste, 1 teaspoon of salt.

How to Make Coconut Milk Fried Beef Liver Sambal

Preparation: Clean the diced beef heart thoroughly. Boil the beef heart until cooked, then drain and set aside. Fry the beef heart until slightly dry, then drain. Also fry the diced potatoes until slightly dry, drain and set aside. Blend or grind all the seasoning ingredients.

Menumis Bumbu: Heat a little oil in a pan. Sauté the ground spices together with bay leaves, lime leaves, and galangal until fragrant. Also add sliced red chili and chili powder, stir until wilted. Cooking Sambal Goreng Hati Sapi: Add fried beef liver and potatoes to the sautéed spices, mix well. Add mushroom broth and palm sugar. Stir again until well mixed.

Adding Coconut Milk: Pour thick coconut milk into the mixture of beef liver, stir gently to prevent the coconut milk from breaking. Add water to help dissolve the spices and ensure that the beef liver is well submerged. Cook over medium heat until the coconut milk boils and thickens, and the spices penetrate the beef liver. Occasionally stir to prevent burning at the bottom of the pan. Cook until the broth thickens and becomes oily, and the beef liver feels tender and the spices are fully absorbed.

Presentation: Lift and serve this warm coconut beef liver sambal. This dish is best enjoyed with warm white rice, lontong, or ketupat. Source: Diadona.

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