Best Chicken Livers Indonesian Recipes

SAMBAL GORENG HATI - LIVER WITH CHILI SAUCE

Sambal Goreng Hati - Liver with Chili Sauce image

Sambal goreng hati is probably about the only liver dish that I love, and that is saying a lot given how I cannot stand other dishes where liver is involved....

Provided by Anita Jacobson

Time 45m

Number Of Ingredients 13

Ingredients

250 gram beef liver, cut into 1 inch cubes
2 tablespoon cooking oil
100 ml thick coconut milk
3 tablespoon sweet soy sauce (Indonesian: kecap manis)
2 tablespoon tomato sauce
2 tablespoon palm sugar
1 tablespoon thick tamarind juice (about 10 gram tamarind soaked in 1 tablespoon warm water, remove the seeds)
1 teaspoon salt
6 shallots (Indonesian: bawang merah)
4 cloves garlic (Indonesian: bawang putih)
6 red chilies (Indonesian: cabe merah keriting)
1 inch galangal (Indonesian: lengkuas)
1 teaspoon ground coriander (Indonesian: bubuk ketumbar)

Steps:

Bring a pot of water to a boil and blanch the liver pieces. Drain and set aside.
Heat cooking oil in a frying pan and sautee the liver pieces for 2-3 minutes. Remove liver from the frying pan and set aside.
Add spice paste to the frying pan and cook until fragrant, about 3-5 minutes.
Add coconut milk, sweet soy sauce, tomato sauce, palm sugar, tamarind juice and salt. Mix well and bring to a boil.
Return the liver to the frying pan, mix well, reduce heat and simmer until the sauce has reduced and thickened, about 10 minutes. Turn off heat and serve immediately.

INDONESIAN LIVER ( BEEF, CHICKEN OR PORK )

Indonesian Liver ( Beef, Chicken or Pork ) image

If you read this recipe and think that it is hot you might like to know that the original recipe uses 14 small red peppers! Add more if you like. I only taste the sauce of this, because I don't like liver, and think it is hot enough. If you cannot get the lime leaves the only substitute I know of is lime zest. The flavors do improve if you make it in advance and then reheat.

Provided by PetsRus

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4-1 1/2 lbs pork liver or 1 1/4-1 1/2 lbs chicken livers
1 1/2-2 cups coconut milk
2 kaffir lime leaves
1 stalk lemongrass, the fleshy part bruised
8 shallots, peeled, chopped
3 garlic cloves, peeled chopped
4 red chili peppers, chopped (I remove the seeds)
1 slice peeled chopped fresh galangal (3/4 inch approx) or 1 teaspoon ground galangal
1 slice peeled chopped fresh turmeric (3/4 inch approx) or 1/2 teaspoon powdered turmeric
1 slice peeled chopped fresh ginger
1 teaspoon salt
2 tablespoons peanut oil, for frying

Steps:

Clean the liver and chop into chunks of approx 1 inch.
Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
Heat the oil in a large frying pan, add the paste and fry the paste together with the lime leaves and the lemon grass for 2 to 3 minutes Add the liver and fry for another 2 minutes.
Then add the coconut milk, start with 1 ½ cup you can always add more to taste, simmer without covering for about 15 minutes, the sauce should be thick and the liver cooked, watch that you don't over cook the liver Taste for salt and serve this with rice as a main dish or part of an Indonesian Rijsttafel.

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