Ingredients with Measurements:
- 500g chicken liver, cut into small pieces
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 red chillies, sliced
- 2 green chillies, sliced
- 2 tbsp sweet soy sauce
- 1 tbsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
- 1 cup water
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat.
2. Add the garlic and onion, and sauté until fragrant.
3. Add the chicken liver and stir-fry until it changes color.
4. Add the red and green chillies, sweet soy sauce, tamarind paste, salt, sugar, and water.
5. Stir well and bring to a boil.
6. Reduce the heat and let it simmer for 15-20 minutes until the sauce thickens and the liver is cooked through.
7. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 15g
- Protein: 20g
Substitutions for ingredients:
- Chicken liver can be substituted with beef liver or tofu.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add vegetables such as green beans or carrots.
- Use different types of chillies for different levels of spiciness.
Tips and tricks:
- Soak the liver in milk for 30 minutes before cooking to reduce the strong flavor.
- Add a squeeze of lime juice for extra tanginess.
- Adjust the amount of chillies to your preference.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice and garnish with sliced chillies and chopped coriander.
Garnishes:
- Sliced chillies
- Chopped coriander
Pairings:
- Steamed rice
- Fried rice
- Nasi lemak
Suggested side dishes:
- Stir-fried vegetables
- Pickles
- Acar
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the liver is overcooked, it will become tough and dry.
Food safety advice:
- Make sure the liver is cooked through before serving.
Food history:
- Sambal Goreng Ati is a traditional Indonesian dish that originated from Java.
Flavor profiles:
- Spicy, sweet, tangy
Serving suggestions:
- Serve as a main dish with rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian
Taste: Spicy, Savory, Tangy, Aromatic, Umami, spicy, savory, tangy, aromatic