Delicious Spicy Potato and Liver Sambal: A Flavorful Indonesian Delight

sambal goreng kentang ati

Sambal goreng kentang, a dish traditionally reserved for festive occasions such as Idul Fitri and celebrations, has now become a tantalizing daily meal option, especially for those who relish the fiery flavors of Indonesian cuisine. Made primarily with potatoes, this dish serves as a hearty accompaniment to rice, perfect for satisfying appetites. With the addition of various ingredients, its taste can be elevated to new heights. Typically, sambal goreng kentang features beef liver, chicken gizzards, and of course, the unmistakable presence of stink beans, known as petai.

Sambal goreng kentang beautifully complements a plate of white rice, accompanied by dishes like fried chicken, rendang, and omelets. Its savory and spicy profile has a tendency to keep you coming back for more. You're practically guaranteed to be hooked. The recipe for sambal goreng kentang is surprisingly straightforward. You can achieve its rich taste using common kitchen seasonings.

For an even more indulgent flavor, you can incorporate thick coconut milk into the mix. For those looking to cut back, sambal goreng kentang can still be prepared without coconut milk. Nevertheless, its delectable taste remains intact.

Potato and Liver Sambal: A Recipe to Savor

  • 1 kg of diced potatoes
  • 500 g of fresh beef liver
  • 3 clusters of stink beans (petai)
  • 4 sliced red chili peppers (can be substituted with large red chili peppers)
  • 1/2 cup of thick coconut milk
  • Lemongrass (serai)
  • 2 bay leaves
  • 4 kaffir lime leaves
  • Ginger
  • Lime
Ground Spices:
  • 10 curly red chili peppers
  • 6 shallots
  • 3 cloves of garlic
  • 3 roasted candlenuts (optional)
  • 1 tsp of brown sugar (or 1 tsp of oyster sauce)
  • Salt
  1. Boil the beef liver with kaffir lime leaves, bay leaves, crushed ginger, a dash of lime juice, and salt for about 10-15 minutes. Discard the boiling water, then dice the liver and set aside.
  2. Fry the diced potatoes until they turn golden brown, then set aside to drain.
  3. Sauté the ground spices with bay leaves, kaffir lime leaves, and lemongrass until fragrant and cooked. Add the thick coconut milk and stir.
  4. Once the coconut milk comes to a boil, add the diced beef liver and sliced red chili peppers. Season with salt and oyster sauce, then cook over low heat with the pan covered to allow the flavors to meld.
  5. As the sauce reduces, introduce the stink beans (petai) and cook until they begin to soften. Next, add the fried potatoes and mix well until the spices are evenly distributed.
  6. Serve and enjoy!
Sambal goreng kentang ati, a fusion of flavors and textures, captures the essence of Indonesian cuisine. Its combination of potatoes, beef liver, and the distinctive pungency of stink beans makes it a truly unique and appetizing dish. Whether enjoyed during festive occasions or as part of your daily meals, this dish is sure to leave you craving more with every bite.