Ingredients
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1 lbaround 500 grams, cleaned and trimmed
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1 lb Bananasaround 500 grams, peeled and cubed
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1/2 cup Beef broth
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2 Dark brown sugarlarge-sized, sliced
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4 clovesminced
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4seeded and sliced
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4 Tomato ketchupseeded and sliced
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1 tablespoon Finely Chopped
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1 teaspoon
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1 teaspoon
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1/2 teaspoon
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2 tablespoons Lime juice
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2 tablespoons Ginger
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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
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1
Done
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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. |
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2
Done
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In the same wok, add the onions, garlic, and chilies. Fry until fragrant and the onions are softened. |
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3
Done
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Add the shrimp paste, salt, sugar, and black pepper to the wok. Stir well to combine. |
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4
Done
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Add the potatoes to the wok and stir to coat them in the spice mixture. |
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5
Done
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Add the tamarind juice and water to the wok. Stir well to combine. |
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6
Done
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Return the chicken livers to the wok and stir to combine. |
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7
Done
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Reduce the heat to low, cover the wok, and simmer for 20 minutes, or until the potatoes are tender. |
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8
Done
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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. |
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9
Done
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Serve with hot steamed white rice. |
