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Potato Fried Sambal Recipe

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Potatoes and beef liver seem to have become two very suitable raw materials to combine. The high nutritional content of each of these ingredients is also the reason they are so popular. Beef liver itself contains high protein along with vitamin B-6, vitamin B-12, riboflavin, pantothenic acid, niacin, thiamine and folate.

As for the potatoes themselves contain carbohydrates, folate, protein, vitamin C, potassium, fiber, vitamin B6 and antioxidants. In addition, what is no less important is that it tastes delicious and savory when made into processed dishes. Well, one recipe that is relatively simple but still makes you drool is the fried potato beef liver sambal. Reporting from Detikfood, you can make it in the following way:

Ingredients needed

The first step that needs to be done is to prepare the ingredients to be cooked. In this case, you need the basic ingredients to be cooked, the complement and also ingredients for seasoning.

Basic and Complementary Ingredients:

  • Beef liver – 250 grams
  • Potatoes – 500 grams
  • Red chilies (thinly sliced) – 2 pieces
  • Bay leaf – 2 pieces
  • Galangal (beaten flat) – 2 cm
  • Medium coconut milk – 250ml 

Ingredients for Seasoning:

  • Red chilies – 5 pieces
  • Big red chilies – 7 pieces
  • Shallots – 5 grains
  • Garlic – 3 cloves
  • Fried shrimp paste – 1 tsp
  • Sugar – 1 tsp
  • Salt – 2 tsp

How to make

The next step is to make the dish. Each step must be passed carefully so that the results can be maximized. Here's how:

  1. Peel the potatoes and then cut them into small dice
  2. Wash the beef liver and cut it into small dice
  3. Fry beef liver and potatoes separately. Once cooked, remove from heat and drain
  4. Boil red cayenne pepper, red chili, garlic, red onion until the texture becomes soft then drain
  5. The results of the stew of chilies and onions are mashed together with shrimp paste, salt and sugar
  6. Heat the oil then fry the spices that have been mashed
  7. Add sliced red chilies, bay leaf and galangal
  8. Pour coconut milk then bring to a boil
  9. Add the fried liver and potatoes. Cook on low heat until the coconut milk shrinks. If so, please pick it up.

Cooking Tips

  • Choose a good quality beef liver, with the characteristics of having an evenly brown color so that there are no blackened parts
  • Beef liver that has been cut into cubes needs to be doused with lime juice, stirred and let stand for a while. This is done to get rid of the rancid smell of beef liver.
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