Sambal Goreng Hati

Sambal Goreng Hati
Prepare ingredients.
Heat 1 liter water in a pot.
Put 200-250 grams of chicken liver into hot water.
Cook until the liver is firm and cooked.
Let cool down.
Cut cooked liver into small cubes.
Peel 300 grams of potatoes.
Cut potatoes into small cubes.
Heat the cooking oil in a wok (for deep-frying).
Put the potato cubes into the hot oil.
Fry until golden brown.
Remove fried potato cubes from the oil.
Pat fried potato cubes dry with paper towels.
Put aside.
Cut 100 grams of stinky bean in half.
Cut the red chili peppers (amount at will) in half  and remove seeds.
And then cut into thin strips.
Put chunks of 1/2-1 red onion into a food processor.
Add 4 garlic cloves.
Add chunks of 2 centimeters ginger.
Add chunks of 1-2 tomatoes.
Add 1-2 teaspoons of salt.
Grind the spice mix finely.
Heat 2 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Add chunks of 2 centimeters galangal.
Add 2 bay leaves.
Fry the spices until they start to get fragrant.
Put 200-250 grams of prawn (or shrimps) into sauce.
Stir-fry briefly.
Add chopped stinky beans.
Stir-fry briefly.
Add pieces of cooked liver.
Add chili peppers strips.
Stir-fry briefly.
Add 250 milliliters of coconut milk.
Stir briefly.
Add 1 teaspoon of sugar.
Add fried potato cubes.
Cook until half the liquid has evaporated.
Transfer to a dish.
Enjoy with cooked rice.


Sambal Goreng Hati or Sambal Goreng Ati is traditional Indonesian food. It's made from chicken liver; cook together with dice prawn, potatoes and stinky bean; and seasoning with spices, especially spicy chilli peppers.


200 grams chicken liver (200-250 grams)
200 grams prawn or shrimp (200-250 grams)
100 grams stinky bean
300 grams potatoes
1 onion (or red onion)
4 cloves garlic
2 ginger (2 cm)
2 galangal (2 cm)
  red chili peppers (at will)
1 tomatoes (1-2)
2 Indonesian bay leaves (substitute: bay leaves)
250 milliliters coconut milk
1 teaspoon salt (1-2 teaspoons)
1 teaspoon sugar
  cooking oil