Sambal goreng hati is one my favourite dishes when I have guests around or it’s someone’s birthday. It goes best with nasi kuning (yellow coconut rice) or nasi gurih (coconut rice with pandan leaves and chicken stock). In Indonesia there are lots of nasi kuning stall with sambal goreng hati and we often eat it for breakfast or dinner.
Ingredients: (Serves 6)
250 gr chicken liver
3 potatoes, peeled and cut into small cubes
2 bay leaves
2 kaffir lime leaves
1 tsp turmeric powder
500 ml water
1/4 vegetable stock
165 ml coconut milk
3 tbsp veg/sunflower oil
5 tbsp Kecap manis (sweet soy sauce)
1. Put 500ml of water in a small saucepan. Add the chicken liver, bay leaves, turmeric powder, vegetable stock, and salt. Bring to the boil until the chicken liver is cooked. Drain, let it cool and then cut it into 1cm pieces. Save the bay leaves and add again to the mixture at step 3.
2. Heat the oil in a saucepan and add potatoes. Stir-fry for 10 minutes and then add the paste and cook until fragrant.
3. Add the chicken lever to the saucepan with the lime kaffir leaves and continue stirring until mixed well. Add the coconut milk and kecap manis and simmer until the mixture has thickened.
Serve with rice, mie goreng and ayam sisit.