Ingredients
- 1 lbaround 500 grams, cleaned and trimmed
- 1 lb Bananasaround 500 grams, peeled and cubed
- 1/2 cup Beef broth
- 2 Dark brown sugarlarge-sized, sliced
- 4 clovesminced
- 4seeded and sliced
- 4 Tomato ketchupseeded and sliced
- 1 tablespoon Finely Chopped
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 2 tablespoons Lime juice
- 2 tablespoons Ginger
- 2 tablespoons
Directions
Indonesian Chicken Livers Potato Sambal (Sambal goreng hat dan kentang) is a flavorful and spicy dish. It combines tender chicken livers and cubed potatoes in a spicy and savory sauce. This dish is a combination of tender chicken livers and soft potatoes which creates a delicious and satisfying meal.
Steps
1 Done | Heat the oil in a wok or large skillet over medium-high heat. Add the chicken livers and fry until browned on all sides. Remove from the wok and set aside. |
2 Done | In the same wok, add the onions, garlic, and chilies. Fry until fragrant and the onions are softened. |
3 Done | Add the shrimp paste, salt, sugar, and black pepper to the wok. Stir well to combine. |
4 Done | Add the potatoes to the wok and stir to coat them in the spice mixture. |
5 Done | Add the tamarind juice and water to the wok. Stir well to combine. |
6 Done | Return the chicken livers to the wok and stir to combine. |
7 Done | Reduce the heat to low, cover the wok, and simmer for 20 minutes, or until the potatoes are tender. |
8 Done | Remove the cover and increase the heat to high. Fry the sambal for another 5 minutes, stirring occasionally, until the sauce thickens and the potatoes are fully cooked. |
9 Done | Serve with hot steamed white rice. |
