Sambal Goring Ati Pacul

Ingredients

• 500 gliver
• 2shallots
• 4 clovesgarlic
• 1lemongrass, crushed
• 3 cmgalangal
• 3candlenuts
• 2large red chillies
• ½ tsppalm sugar
• 250 mlcoconut milk
• 1 tbsptamarind
• ½ tspshrimp paste
• to tastesalt
• 30 ml (2 tbsp)oil

Instructions

1. 1

   Prepare ingredients

   Cut the liver into cubes. Thinly slice the garlic and shallots. Pound the galangal and candlenuts into a paste, and cut the chillies into thin strips.

2. 2

   Fry the aromatics

   Heat the oil in a wok. Add the shallots, garlic, shrimp paste, galangal and candlenut paste, lemongrass and chillies, then fry for 3 minutes.

3. 3

   Brown the liver

   Add the liver and fry until browned.

4. 4

   Simmer the sauce

   Add the coconut milk, salt and tamarind. Simmer gently until the liver is cooked through.

What is Sambal Goring Ati Pacul?

Sambal goreng is an Indonesian style of cooking ingredients in a spiced, often chilli-based sauce; ati means liver. This version combines liver with coconut milk, aromatics and tamarind for a savoury, gently tangy dish.

The method builds flavour in a wok before the coconut milk goes in. Frying the spice mixture first helps bring out its fragrance, while a gentle simmer lets the liver finish cooking in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The liver supplies most of the protein, while the coconut milk and frying oil contribute much of the fat; the rice typically served alongside supplies most of the meal's carbohydrates. Pair a serving with vegetables and a measured portion of rice for a more balanced plate.

Choosing the ingredients

Liver: The recipe does not specify an animal, so use the type you prefer and cut it into evenly sized cubes. Even pieces are easier to brown and cook at a similar rate.

Aromatics: Shallots, garlic, lemongrass and galangal make the savoury base. Crush the lemongrass and pound the galangal with the candlenuts as directed so they release their flavour into the oil.

Chilli and tamarind: Red chillies bring heat, while tamarind adds a sharp, fruity note. Palm sugar rounds out the sauce without making it overtly sweet.

Frying the spice mixture

Paste first: Pound the galangal and candlenuts together until they form a reasonably even paste. This helps them cook alongside the sliced shallots, garlic, shrimp paste, lemongrass and chillies.

Three minutes: Fry the aromatics for the stated 3 minutes, stirring so they cook evenly. Keep the heat controlled; the aim is to release their fragrance, not scorch the garlic or paste.

Getting the liver right

Brown the cubes: Add the liver after the aromatics have fried, and cook until the outside is browned. Avoid rushing this stage by turning the pieces as needed.

Check doneness: The recipe gives no exact simmering time, so use the liver itself as your guide and continue until it is cooked through. The final texture depends on the type and size of liver pieces.

Keeping the sauce balanced

Coconut milk: Once added, keep the simmer gentle rather than letting the sauce boil vigorously. This allows the liver to finish cooking while the sauce stays cohesive.

Seasoning: Salt and tamarind go in with the coconut milk. Taste the sauce as it simmers and adjust the salt to suit your ingredients and preference.

Serving the dish

Rice: Serve with steamed rice to soak up the coconut sauce and temper the chilli heat. Plain rice also lets the aromatic flavours remain the focus.

Fresh sides: A simple crisp salad or lightly cooked vegetables make a useful contrast to the rich sauce. Keep accompanying dishes mild if you want the sambal's spice to stand out.

Recipe notes & tips

• Cut the liver into similar-sized cubes so the pieces cook more evenly.
• Have the sliced aromatics and pounded paste ready before heating the wok.
• Stir the spice mixture as it fries to help prevent the garlic from catching.
• Keep the sauce at a gentle simmer after adding the coconut milk.
• Taste before serving and adjust the salt to your liking.

Variations

• Milder chilli: Use fewer red chillies for a less fiery sauce.
• More heat: Add extra chilli if you prefer a sharper kick.
• Tamarind balance: Adjust the tamarind to make the sauce more or less tangy.
• Different liver: Use your preferred type of liver, keeping the pieces evenly cut.
• Vegetable side: Serve with lightly cooked greens for a fresh contrast.

Common mistakes to avoid

• Uneven cubes: Large and small pieces cook at different rates; cut the liver into similar-sized pieces.
• Scorched aromatics: Excessive heat can burn the garlic and paste; stir often and control the heat.
• Skipping the browning: Adding the sauce straight away misses the recipe's browning step; fry the liver first.
• Hard boiling: A vigorous boil can make the sauce less cohesive; simmer it gently.
• Guessing doneness by time: No fixed simmering time is provided; check that the liver is cooked through.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a pan until piping hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions