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.
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