Don’t let the words livers, gizzard, and stink beans put you off ! This potato sambal is still very delicious even if you prepare it without them. Incredibly flavorful and a great side dish on its own. It’s hard not to pile it up on rice !
I know the topic of chicken livers and gizzards are not the hottest one to talk about out there, especially in North America. Can I just say that innards are not popular food items here? They sound weird and gross to many. I grew up with many dishes using innards. I think this is a pretty common scenario in many Asia countries. Innards are being cooked and served in many households all the way to restaurants. We often make this joke that “Asians do not throw away ANYTHING”.
One of my favorite dishes using chicken livers and gizzards is this sambal goreng kentang (potatoes) ati (chicken livers) petai (stink beans). Stink beans are another not-so-popular ingredients 🙂 Stink beans are really stinky ha.ha…! it may stink your breath for a day or two. And now you are wondering what in the world is this dish I’m talking about here using innards and something stinky! Absurd enough to say, this is my comfort food. I love it so much. This is truly a local dish that is not very well known to many foreigners. The potatoes, chicken livers, gizzards, and stink beans are cooked with aromatic herbs and spices. It’s spicy, savory, and slightly sweet ! I can eat way too many rice with just this one dish ! I don’t make it very often but when I do, it’s truly a treat 🙂 My husband loves this dish a lot too. That’s the main reason I married him LOL! (…among many other reasons).
- 4 large potatoes (peeled and diced)
- 8 oz of chicken livers and/or gizzards (boiled until cooked through and then cut into smaller pieces. Gizzards take longer to cook)
- 1 cup stink beans/petai (cut in half and check to make sure there are no bugs inside)
- 3 Tbsp of cooking oil
- 4 bay leaves (daun salam)
- 4 kaffir lime leaves (daun jeruk)
- 1-2 Tbsp of sugar (more if you like it sweeter, I do)
- Dash of salt
- ½ cup coconut milk
- Oil for deep-frying the potato (if you choose to deep-fry instead of roasting)
- 5 shallots (peeled )
- 10 long red chili
- 1 tsp galangal powder
- 4 candlenuts (kemiri) or you can omit
- 1 large tomato
- Place all the ingredients to grind in a food processor and process into a paste
- If you choose to deep-fry the potato, heat up enough oil to do so and fry the potatoes until they are crispy. Dish out and set aside on a paper towel to absorb extra fat. If you choose to bake, preheat your oven to 375 F. Line a baking sheet with aluminum foil and grease with some oil. Lay the potatoes in a single layer and drizzle with some oil and bake for about 25-30 minute or longer (shake the baking sheet in between baking) until the potatoes are cooked through and crispy. Set aside
- In a large skillet, preheat 2 Tbsp of cooking oil. Add in the chili paste you grind earlier followed by bay leaves and kaffir lime leaves. Saute for about 3 minutes. Add in the stink beans and sauté for another minute. Add in the cooked potatoes and livers and/or gizzard pieces, sugar and salt, stir to make sure the sambal is coating everything. Add in the coconut milk and bring to the point when it's about to boil and then lower the heat and let it cook until it's thickened. Don't over stir or you will break the livers too much. Have a taste and adjust by adding more sugar and/or salt if needed. It should taste just slightly sweet, spicy and savory