Sambal Ati

Ingredients

• 250 gchicken liver
• 3 tbsp (45 ml)oil
• 2 tsptamarind
• 1 tspsugar
• 2makrut lime leaves
• 125 mlcoconut milk
• to tastesalt
• 2shallots
• 1 clovegarlic
• 4 cmgalangal
• 1lemongrass stalk
• 2large red chillies

Instructions

1. 1

   Make the paste

   Pound or grind the shallots, garlic, galangal, lemongrass and red chillies to a fine paste.

2. 2

   Fry the paste

   Heat the oil in a wok, add the spice paste and fry it for 3 minutes.

3. 3

   Cook the liver

   Add the chicken liver, tamarind and sugar, then fry for 5 minutes.

4. 4

   Simmer the sauce

   Add the makrut lime leaves and coconut milk. Simmer until the liver is cooked through and the sauce has thickened, then season with salt to taste.

What is sambal ati?

Sambal ati is a liver dish from Indonesian cooking: ati means liver, while sambal commonly refers to a chilli-based condiment or preparation. Here, chicken liver is cooked in a spiced sauce rather than served with a separate sambal.

The recipe balances hot chillies and aromatic alliums with sour tamarind and rich coconut milk. Frying the pounded paste first helps its flavours bloom before the liver and sauce go into the wok.

Nutrition and macros by portion

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

Chicken liver provides most of the protein, while the coconut milk and cooking oil contribute much of the fat; the chillies, shallots and sugar add some carbohydrate. Serve a portion with rice and a generous side of vegetables to make a more rounded plate.

Build the spice paste

Fresh paste: Pound or grind the shallots, garlic, galangal, lemongrass and chillies together until fine. A fine texture helps the aromatics cook evenly and blend into the sauce.

Chillies: The recipe calls for two large red chillies. Remove their seeds for a milder result, or leave them in for more heat.

Fry before simmering

Bloom the aromatics: Fry the paste in the oil for the full 3 minutes, stirring so it does not catch on the wok. It should smell fragrant rather than raw.

Add the liver: Fry it with the tamarind and sugar for 5 minutes before adding the coconut milk. This gives the liver contact with the hot pan before the sauce begins to simmer.

Check the liver and sauce

Doneness: Simmer until the liver is cooked through; the recipe does not specify a fixed simmering time, so check the thickest piece rather than relying on the clock alone.

Consistency: The sauce is ready when it has thickened around the liver. Keep the simmer gentle and stir occasionally to prevent the coconut milk from catching.

Aromatic finishing touches

Makrut lime leaves: Add the leaves with the coconut milk as directed so their citrusy fragrance infuses the sauce during the simmer.

Tamarind and sugar: Tamarind brings sourness, while a small amount of sugar rounds it out. Taste near the end and adjust the salt to suit.

Serve it with

Rice: Plain steamed rice is a simple partner for the rich, savoury sauce and makes the dish easier to portion as a meal.

Fresh sides: Serve with crisp cucumber or lightly cooked vegetables for a cool, fresh contrast. Keep accompaniments mild so they do not overwhelm the chilli and lime-leaf aromas.

Recipe notes & tips

• Cut the liver into similarly sized pieces so it cooks more evenly.
• Pound the paste finely for a smoother sauce.
• Stir the paste as it fries so it does not scorch in the wok.
• Keep the coconut milk at a gentle simmer rather than letting it boil hard.
• Taste the sauce before serving and adjust the salt to taste.

Variations

• Milder chillies: Remove the seeds before pounding for less heat.
• More tang: Add a little extra tamarind and taste as you go.
• Smoother paste: Use a blender with a small splash of water to help the ingredients grind.
• Fresh side: Serve with cucumber or lightly cooked greens for contrast.
• Rice pairing: Serve over steamed rice to catch the coconut and tamarind sauce.

Common mistakes to avoid

• Coarse paste: Keep pounding or grinding until the aromatics are fine so they cook evenly.
• Scorched spices: Stir the paste regularly while frying and lower the heat if it catches.
• Uneven pieces: Cut the liver to a similar size so smaller pieces do not overcook while larger ones finish.
• Hard boil: Simmer gently after adding coconut milk to help the sauce thicken without catching.
• Guessing doneness: Check the thickest piece of liver before serving; continue simmering if it is not cooked through.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat thoroughly in a pan over a gentle heat, stirring until hot throughout; add a small splash of water if the sauce has thickened too much.

Frequently asked questions