Prepare to embark on a culinary adventure that will set your taste buds ablaze with this iconic Indonesian dish that combines crispy potatoes, tender chicken liver, and the infamous petai beans! Sambal Goreng Kentang Ati Ampla Petai is not just a recipe - it's a flavor-packed journey that transforms simple ingredients into a mind-blowing meal that will have your family and friends begging for seconds. Get ready to unlock the secret to an authentic Indonesian delicacy that brings together spice, crunch, and bold flavors in one incredible dish!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- 300g potatoes, diced
- 150g chicken liver
- 100g petai (stink beans)
- 2 tablespoons sambal oelek
- 2 cloves garlic, minced
- 1 onion, sliced
- 2 tablespoons vegetable oil
- Salt to taste
- Pepper to taste
Instructions
- Wash and dice the potatoes into small, uniform cubes approximately 1-2 cm in size. Pat the potato cubes dry with paper towels to ensure crispy frying.
- Clean the chicken liver thoroughly, removing any connective tissues. Cut the liver into bite-sized pieces and set aside.
- Prepare the petai beans by removing them from their pods and washing them carefully. If needed, slice the petai beans in half lengthwise.
- Heat vegetable oil in a large wok or frying pan over medium-high heat. Ensure the oil is hot enough for frying by testing with a small potato cube.
- Fry the potato cubes in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels to remove excess oil.
- In the same pan, sauté minced garlic and sliced onions until fragrant and slightly translucent, about 2-3 minutes.
- Add the chicken liver to the pan and stir-fry quickly, cooking until the liver is just done but still tender, approximately 3-4 minutes.
- Incorporate the sambal oelek into the pan, stirring to coat the liver and create a spicy base for the dish.
- Add the fried potato cubes and petai beans to the pan, gently mixing to combine all ingredients.
- Season with salt and pepper to taste, ensuring even distribution of spices and sambal.
- Continue cooking for an additional 2-3 minutes to allow the flavors to meld together and the petai beans to be heated through.
- Remove from heat and transfer to a serving plate. Serve hot as a side dish or main course with steamed rice.
Tips
- Potato Perfection: Ensure your potato cubes are completely dry before frying to achieve maximum crispiness. Use a clean kitchen towel or paper towels to remove excess moisture.
- Oil Temperature Matters: Use a thermometer or the wooden spoon test to ensure your oil is around 350-375°F (175-190°C) for perfect, crispy potato cubes.
- Batch Frying: Don't overcrowd the pan when frying potatoes. Fry in small batches to maintain oil temperature and ensure even cooking.
- Liver Technique: Cook chicken liver quickly and avoid overcooking to keep it tender and prevent a tough texture.
- Sambal Selection: Use fresh, high-quality sambal oelek for the most authentic and vibrant flavor profile.
- Petai Bean Prep: If the strong petai bean flavor is too intense, you can lightly blanch them before adding to the dish to mellow the taste.
- Serving Suggestion: Serve immediately while hot and crispy, paired with steamed white rice for the ultimate Indonesian culinary experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
