Sambal Goreng Kentang
Sambal Goreng Kentang
Ingredients
- 500 g potatoes, peeled, cut into 1/2-inch cubes
- 4 chicken gizzards, cleaned and thinly sliced
- 4 chicken livers, cleaned and thinly sliced
- 100 g bitter beans, halved
- 110 g big red chilies, roughly chopped
- 80 g shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 3 candlenuts, toasted
- 2 lemongrass stalks, bruised
- 10 slices galangal
- 2 lime leaves
- 1 bay leaf
- 1 tablespoon coconut cream
- 1 teaspoon salt
- 1 teaspoon mushroom bouillon
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 cups vegetable oil, for frying, plus 2 tablespoons for sautéing
Instructions
- 1
Prepare the potatoes: Heat 2 cups of vegetable oil in a wok or deep pan over medium-high heat. Fry the cubed potatoes until golden brown and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 2
Prepare the gizzards and livers: In the same oil (or fresh oil if preferred), fry the sliced gizzards until tender, about 5 minutes. Remove and set aside. Fry the sliced livers for 2-3 minutes until cooked through. Remove and set aside.
⏱️ 10 min
- 3
Make the spice paste: In a food processor or with a mortar and pestle, combine the chopped big red chilies, shallots, garlic cloves, and toasted candlenuts. Process or pound until a smooth paste forms. Add a tablespoon of water if needed to help blend.
⏱️ 10 min
- 4
Sauté the spice paste: Heat 2 tablespoons of fresh vegetable oil in a clean wok or large pan over medium heat. Add the prepared spice paste and sauté for 5-7 minutes, stirring constantly, until fragrant and the oil separates from the paste.
⏱️ 7 min
- 5
Add aromatics and seasonings: Add the bruised lemongrass, galangal slices, lime leaves, and bay leaf to the pan. Continue to sauté for another 2 minutes. Stir in the coconut cream, salt, mushroom bouillon, sugar, and white pepper. Mix well.
⏱️ 5 min
- 6
Combine all ingredients: Add the fried potatoes, gizzards, livers, and bitter beans to the pan with the spice paste. Toss gently to ensure all ingredients are evenly coated with the sauce. Cook for another 3-5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 7
Serve: Taste and adjust seasoning if necessary. Serve Sambal Goreng Kentang warm as a side dish with rice or other Indonesian main courses.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sambal Goreng Kentang
- 500 g potatoes, peeled, cut into 1/2-inch cubes
- 4 chicken gizzards, cleaned and thinly sliced
- 4 chicken livers, cleaned and thinly sliced
- 100 g bitter beans, halved
- 110 g big red chilies, roughly chopped
- 80 g shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 3 candlenuts, toasted
- 2 lemongrass stalks, bruised
- 10 slices galangal
- 2 lime leaves
- 1 bay leaf
- 1 tablespoon coconut cream
- 1 teaspoon salt
- 1 teaspoon mushroom bouillon
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 cups vegetable oil, for frying, plus 2 tablespoons for sautéing
Instructions
- 1
Prepare the potatoes: Heat 2 cups of vegetable oil in a wok or deep pan over medium-high heat. Fry the cubed potatoes until golden brown and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 2
Prepare the gizzards and livers: In the same oil (or fresh oil if preferred), fry the sliced gizzards until tender, about 5 minutes. Remove and set aside. Fry the sliced livers for 2-3 minutes until cooked through. Remove and set aside.
⏱️ 10 min - 3
Make the spice paste: In a food processor or with a mortar and pestle, combine the chopped big red chilies, shallots, garlic cloves, and toasted candlenuts. Process or pound until a smooth paste forms. Add a tablespoon of water if needed to help blend.
⏱️ 10 min - 4
Sauté the spice paste: Heat 2 tablespoons of fresh vegetable oil in a clean wok or large pan over medium heat. Add the prepared spice paste and sauté for 5-7 minutes, stirring constantly, until fragrant and the oil separates from the paste.
⏱️ 7 min - 5
Add aromatics and seasonings: Add the bruised lemongrass, galangal slices, lime leaves, and bay leaf to the pan. Continue to sauté for another 2 minutes. Stir in the coconut cream, salt, mushroom bouillon, sugar, and white pepper. Mix well.
⏱️ 5 min - 6
Combine all ingredients: Add the fried potatoes, gizzards, livers, and bitter beans to the pan with the spice paste. Toss gently to ensure all ingredients are evenly coated with the sauce. Cook for another 3-5 minutes, allowing the flavors to meld.
⏱️ 5 min - 7
Serve: Taste and adjust seasoning if necessary. Serve Sambal Goreng Kentang warm as a side dish with rice or other Indonesian main courses.
⏱️ 3 min