Sambal Goreng Hati Sapi (Spicy Beef Liver)

Sambal Goreng Ati (Spicy Beef Liver)


Serving 5 portion

  • 300 gr Beef liver
  • 4 Bay leaves
  • 4 kafir lime leaves
  • 2 lemongrass
  • 2 cm galangal
  • 400 ml coconut milk
  • 3 tablespoon cooking oil/ sunflower oil, for frying
  • 1 large red chili, thinly sliced

Ground Spices:

  • 4 Shallots
  • 2 Garlic
  • 2 Candlenut, roasted
  • 4 large red chilies, seeds removed
  • 2 tablespoon salt
  • 1 tablespoon brown sugar white sugar


  • Boil beef liver with bay leaves and lime leaves. Lift and drain. Cut the beef liver into cubes. Set aside.
  • Heat oil, saute ground spices, bay leaves, lime leaves, lemongrass, and galangal until fragrant.
  • Pour coconut milk and cook until boiling.
  • Add beef liver. Stir well. Cook until the coconut milk is absorbed.
  • Add large red chili slices and stir briefly. Lift.
  • Ready to be served.


  • Find the fresh beef liver, not dry looks
  • Always use sharp knife when you cut beef liver to avoid bad texture