Sambal Goreng Potatoes with Chicken Liver and Gizzard

Le Stanze Bistrot Cafe – Sambal Goreng Potatoes with Chicken Liver and Gizzard is a beloved Indonesian dish that blends crispy potatoes with tender offal, all coated in a rich and spicy sambal sauce. This dish is perfect for those who enjoy bold flavors with a hint of creaminess from coconut milk. At Le Stanze Bistrot Cafe, we always ensure that every dish carries an authentic and delicious taste. Follow this easy recipe and bring Indonesian flavors to your kitchen.

Ingredients

Category	Ingredients
Main Ingredients	3 medium-sized potatoes, peeled and cleaned
	3 pairs of chicken liver and gizzard, cleaned
	65 ml instant coconut milk
	1/2 tbsp sweet soy sauce (optional)
	Salt, ground pepper, and seasoning to taste
	Cooking oil as needed
Aromatic Ingredients for Boiling the Liver and Gizzard	3 bay leaves
	2 kaffir lime leaves
	1-inch galangal, crushed
	1-inch ginger, crushed
	1 stalk lemongrass, crushed
Spice Paste	10 red curly chilies
	3 red bird’s eye chilies
	6 shallots
	4 garlic cloves
	2 candlenuts
Aromatic Ingredients for Sambal	2 kaffir lime leaves
	2-inch galangal, crushed
	1 stalk lemongrass, crushed
	2 bay leaves

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Instructions Of Making Sambal Goreng Potatoes with Chicken Liver and Gizzard

Step	Method
1	Boil the cleaned chicken liver and gizzard with the aromatic ingredients until fully cooked.
2	While waiting, dice the potatoes into small cubes.
3	Once cooked, remove the liver and gizzard, let them cool slightly, then dice them into bite-sized pieces.
4	Heat oil, lightly dust the liver and gizzard with flour, and fry until golden brown and slightly crispy. Drain excess oil. (Tip: Sprinkling a little flour absorbs moisture, preventing oil splatter.)
5	Fry the diced potatoes in hot oil until crispy. Drain well.
6	Blend the spice paste ingredients into a smooth mixture, then sauté with aromatic ingredients until fragrant and the oil separates.
7	Add the fried potatoes and offal into the pan. Mix well with soy sauce (if using), salt, pepper, and seasoning.
8	Pour in coconut milk and stir until well combined. Let it simmer until fully absorbed. (You may skip coconut milk for a drier version.)

Conclusion

Sambal Goreng Potatoes with Chicken Liver and Gizzard is a perfect dish to serve as a side or even a main course for those who appreciate deep flavors and a slight crunch. The balance of spice and creaminess makes this dish a favorite at Le Stanze Bistrot Cafe. Try making it at home and experience the magic of Indonesian cuisine!

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