Recipe by Dapur Rasamasa
Serve: 5 Person
Sambal pedas ikan tongkol asap, sedap dimakan dengan nasi…
Ingredients
- 1000 gram peeled potatoes, peeled, cut into cubes and washed
- Cooking oil, heated
- 500 gram beef liver, washed
- Water, boiled
- 2 tablespoons ground chilies
- 3 bay leaves
- 100 gram peas
- 5 large red chilies, deseeded and cut lengthwise
- I pod stink bean, remove seeds, peel their outer membrane and cut in half
Spice Paste
- 10 candlenuts
- 5 shallots
- 5 garlic cloves
- 10 red chilies
- 10 red bird’s eye chilies
This is one of those sambal that is more of a mains rather than condiment. The combination of potato, liver and peas in spicy sambal makes this a complete dish, but still, it is best served with rice.
Steps
- Fried potatoes with oil until it changes color and a lot of tender. Drain.
- Boiled beef liver to the outside and it solidifies and not chewy, remove and drain. Sized diced potatoes. Set aside.
- Saute the minced chili spices together until fragrant and not runny, add the bay leaf, banana, and red pepper slices.
- Add salt and sugar, to taste. Put the potatoes, beef liver, and peas. Add 2 tablespoons of seasoning grind water, stir well.
- Cook until the spices to infuse into the materials and thick, taste great. Lift. Serve. Reviews
Tips & Trik
Additional function for the chili minced red color is pretty dishes and add taste to eat.
