Tuesday, 5 March 2013

Chicken Liver and Potato Sambal

Sambal is a staple at all Indonesian tables.  This chilli based sauce is the condiment of choice for almost any dishes.  And with so many varieties of sambal in Indonesia, I don't think there is one, single authentic traditional recipe for a sambal.  Depending on the dish you make, or different regions in Indonesia, and even in different households will have their own way of making sambal. 

One of my favourite dishes using sambal is chicken liver and potato sambal.  Often if I can get it, I would add chicken gizzards too.  Yum. I know it's not for everyone, but I happen to I love offals...     

In Indonesia, potatoes are eaten as a side dish/vegetables rather than a main source of carbohydrates.  So eating this potato sambal with white rice is perfectly common.  And I do love a double-carbohydrate moment. 

There's no such recipe here, because whenever I make this, I don't measure the ingredients.  But this is how I make my sambal.  In a blender, I put in some peeled shallots, garlic, red chillies and tomatoes and blend until smooth.

Heat some vegetable oil in a pan and fry the chilli mixture.  I then add ground cumin and ground coriander for extra spice.  And for balance and also because I don't want my sambal too spicy, I add palm sugar or light brown sugar.  Taste and adjust the seasoning to your liking.  I often add some chopped tomatoes as well for texture.  Cook for a few minutes and stir until the colour turns darker.

For the potatoes, I simply peel and cut them into little cubes, fry and set aside.  Fry the chicken livers as well (and gizzards, if using).  When you have all the components ready, mix all of them together so that the sambal coats everything nicely.  Serve with rice. 


11 comments:

  1. This is why I read food blogs. How fascinating a concoction this is. And I'm with you with it comes to the chicken liver and gizzards (hearts too).

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  2. I adore sambal but have never tried it like this! You learn something new every day! Thanks Michael! :D

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  3. I love, love, love sambal... at least the kind you can get here in the states. I can't wait to try this!!

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  4. hee hee hee loving the carb on carb. definitely a winter warmer (spring ain't making its way here yet). and you know me, I LOVE SAMBAL. I will die without sambal.

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  5. This looks like a very satisfying and delicious meal.

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  6. Guess I've led a sheltered life as I've never heard of sambal. It sounds great and worth a try! Perfect for winter!

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  7. Michael, I happen to love chicken livers, and gizzards as well, and this would be a perfect combination for the sambal dish. Love the color, and flavor...will certainly try it out.

    Also, on your previous post, the super easy ice cream with the espresso, and Baileys made with condensed milk, and not make it in the ice cream machine?...well, I'm impressed how awesome it turned out. Thanks for sharing dear friend!

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  8. Love adding sambal to anything especially fried fish. Makes everything pop!

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  9. Lovely stuff - I'm craving double carbs right now. (Unfortunately, double carbs raise a few eyebrows in my household and so are definitely a meal for one).

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  10. This is amazing! Liver is my favorite and I think I will try this recipe as I currently have liver in my fridge! I miss your blog Michael--I have been away for a long while :)

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  11. Oh Michael, I love liver, but cannot make my husband eat it...this sounds and look awesome.
    Have a wonderful weekend :)

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