Sambal Goreng Liver Potatoes

Redefining Recipes for the Digital Age

Ingredients

400 gr chicken liver (wash clean, add tamarind water)
2 peel the potatoes then cut them into squares then fry them (400gr)
1 Peta board (peel)
2 &3 tablespoons instant thick coconut milk
Add a little water ((±150ml water), salt, stock powder, pepper powder, brown sugar and cooking oil to taste for frying and sautéing the ground spices.)
8 onion grains
5 clove of garlic
2 curly red chili fruit (can add cayenne pepper)
1 ginger thumb (crushed)
2 bay leaves, 2cm Laos, bruised
4 torn lime leaves"
1 bruise lemongrass stalks

Wash clean, add tamarind water and salt, let stand for a while, rinse and wash clean again.
Then boil in boiling water with 4 lime leaves and a little salt added (±5 minutes), until tender, discard the water, rinse and cut into pieces according to taste.
Prepare a frying pan, add 1 tablespoon of oil, fry the chicken liver (±5 minutes) for a moment. Remove and set aside.
Peel the potatoes, wash them thoroughly, then cut them into cubes (small squares), drain them, then fry the potatoes until they turn yellow over medium heat.
Finely ground spices; (8 shallots, 5 cloves of garlic, 2 curly red chilies (can be added with cayenne pepper) 1 thumb of ginger (crushed) Saute the fine spices until fragrant, add additional spices (2 bay leaves, 4 torn lime leaves, 1 stalk of lemongrass, bruised, 2cm of Laos, bruised). Saute again until the spices are really "cooked and release oil.
Add chicken liver and potatoes, stir well, season (1/2 teaspoon salt, 1 teaspoon stock powder), 1/2 teaspoon pepper powder, and 1 thumb of brown sugar) to taste, add a little water (±150 milliliters) and cook until the spices are absorbed.
Peel and wash the stink beans, then fry them briefly.
Add Stink beans and coconut milk (3 tablespoons), stir and cook again briefly until slightly dry and oil comes out, remove from heat and ready to serve.
Fried Potato Liver Sambal is ready to be served