KOMPAS.com – Fried liver sauce is usually used as a side dish of vegetable rhombus during Eid.
In addition to special moments, you can also cook fried heart sauce for family side dishes at home.
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There are many spices and spices used to make this side dish. Don’t forget to add the petai to make it even more delicious.
Also read: Recipe for Beef Beef Cook Green Chili, Spicy Dishes Just Saute
Follow the recipe for fried liver sauce for four servings from the book “Home side dishes“(2014) by Raditrini published by the following demedia library.
Material:
- 400 grams of beef liver
- Oil (to saute and fry)
Puree:
- 10 shallots
- 4 cloves of garlic
- 50 grams of red chili
- Salt to taste
- 1 teaspoon of cooked shrimp paste
Other Materials:
- 1 bay leaves
- 1 centimeter of galangal (loading)
- 2 lemongrass stems (loading)
- 6 pieces of kaffir lime leaves
- 16 boiled quail eggs (peeled)
- 400 milliliters of coconut milk from 1/2 coconut
- 1 tablespoon of brown sugar
- 2 tablespoons of tamarind water
- 8 large red chili (thin sliced sliced)
- 2 petai boards (peel, let it be intact)
- 2 tablespoons of fried shallots (for sprinkling)
How to make ati fried sambal
1. Cut the beef liver the size of a dice, wash thoroughly. Sprinkle with salt, fry in hot oil until cooked and browned. Lift, set aside.
2. Heat a little oil, saute the spices with bay leaves, galangal, lemongrass, and orange leaves until fragrant and cooked. Add boiled quail eggs and fried beef liver. Stir well.
3. Pour coconut milk, stir and cook until boiling and oily coconut milk. Add brown sugar, tamarind water, chili slices, and petai. Stir well. Cook until coconut milk shrinks, remove from heat. Sprinkle with fried shallots.
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