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Something unique about the smell of sambel goreng kentang ati takes me back to my childhood, a scent that filled the house with warmth and comfort. Growing up, my family would receive a besek (a traditional wooden box) filled with delicious treats, and sambel goreng kentang ati was often among them. I loved the moment we opened the besek and caught that tantalizing aroma of fried potatoes, chicken liver, and the savory sambal that could make anyone’s mouth water. This dish always holds a special place in my heart and reminds me of the wonderful times spent with family during festive seasons.

A Bit of History: Where Sambel Goreng Kentang Ati Comes From

Sambel goreng kentang ati holds a special place in Indonesian culinary history. The name itself reveals much about its roots. “Sambel” refers to the spicy sambal that gives this dish its signature heat. “Goreng” means fried, which indicates the method of preparation, and “kentang” translates to potatoes, while “ati” refers to chicken liver and gizzards. The dish, in essence, is a fried potato dish with a spicy sambal, often combined with rich chicken liver and gizzards.

While the precise origins of sambel goreng kentang ati are unclear, what is known is that it has been a staple in Indonesian cuisine for generations. The dish is not just a recipe; it represents the cultural significance of food in Indonesian life. For many, it’s more than just a meal—it’s a connection to their heritage and family traditions passed down over generations.

The practice of serving sambel goreng kentang ati during Lebaran ties it even closer to our cultural identity. As Lebaran is a time for family reunions and communal feasts, this dish, along with other festive foods, symbolizes togetherness. The rich, savory flavor of the dish embodies the warmth and hospitality that is characteristic of Indonesian gatherings.

Sambel Goreng Kentang Ati: A Traditional Lebaran Delight

In Indonesia, sambel goreng kentang ati is more than just food; it is part of the cultural fabric of Lebaran. After a month of fasting, Lebaran is when families come together to enjoy the blessings of food, family, and faith. The meal is an essential part of the celebration, and sambel goreng kentang ati is one of the dishes that never fails to appear on the table.

As the festive day approaches, households across the archipelago begin preparing traditional dishes for Lebaran, and sambel goreng kentang ati is one of the favorites. Making this dish brings families together in the kitchen, with each person contributing their touch to the recipe. Whether it’s the chopping of potatoes, the frying of the liver, or the preparation of the sambal, making sambel goreng kentang ati is an act of love that echoes through generations.

The dish’s aroma simmering in the kitchen becomes a signal of celebration. The moment it’s served, there’s an unspoken understanding that this is not just food—it’s a connection to the past and a celebration of the present.

Usually, sambel goreng kentang ati is paired with opor ayam, a creamy, coconut-milk-based chicken dish. The rich, slightly sweet opor ayam complements the savory heat of sambel goreng kentang ati, making the pairing a perfect balance of flavors. This combination is a beloved tradition during Lebaran in many Indonesian households. As the table is set, both dishes are placed side by side, and everyone eagerly digs in, savoring the comforting and festive flavors of the season.

The pairing of these two dishes has become a hallmark of Lebaran, with the tender chicken in opor ayam offering a gentle contrast to the bold and spicy sambel goreng kentang ati. They create a memorable meal that brings families together during this special time.

Making It Vegan: A Delicious Alternative

While traditional sambel goreng kentang ati includes chicken liver and gizzards, you can easily make a vegan version. Omit the animal products and replace them with plant-based proteins, such as tofu or tempeh, to keep the dish rich in texture and flavor. The potatoes and sambal base remain the same, ensuring you still get that savory and satisfying taste, even without the meat. This makes the dish versatile for those who follow plant-based diets, ensuring everyone can enjoy the rich flavors of sambel goreng kentang ati.

The Role of Chicken Liver and Gizzard in Indonesian Cuisine

In many parts of Asia, especially Indonesia, chicken liver and gizzard are prized for their rich, savory taste and tender texture. In sambel goreng kentang ati, these organs provide a depth of flavor that perfectly complements the potatoes and sambal. While they might seem unusual to those not accustomed to eating offal, chicken liver and gizzards are considered delicacies in many Southeast Asian cuisines, often featured in street food stalls, festive dishes, and home-cooked meals.

These ingredients are widely used in different dishes across Asia. In Thailand and the Philippines, chicken liver and gizzards are often used in soups, stews, and grilled dishes, making them an integral part of the regional culinary landscape.

Not That Spicy: The Balance of Flavors

One of the great things about sambel goreng kentang ati is that it isn’t overwhelmingly spicy. While sambal is an essential component of the dish, the heat level is adjustable so that you can tailor it to your taste. If you enjoy the mild tanginess of sambal without too much heat, you can reduce the chili used in the recipe. For those who love spice, however, you can turn up the heat to your liking. The balance of flavors in this dish is key, with the spiciness of the sambal blending harmoniously with the savory potatoes and chicken liver, making it a crowd-pleasing dish.

Double Carbo: Potatoes and Rice as the Perfect Combo

Bergabung dua karbohidrat (double carb) is common in Indonesian cuisine. This dish is no exception, as the potatoes in sambel goreng kentang ati are usually served alongside rice, creating a hearty meal that can satisfy even the hungriest of appetites. The soft, creamy texture of the potatoes complements the fluffy rice, making for a satisfying and filling combination. If you’re looking for a meal that will keep you full for hours, this is one to try.

How Does It Taste?

Sambel goreng kentang ati tastes rich, savory, and comforting. The sambal brings a zesty and slightly sweet flavor, which is perfectly balanced by the earthiness of the potatoes and the umami-rich chicken liver and gizzards. The dish is not too oily, and the crispy edges of the fried potatoes add a delightful texture to every bite. When prepared correctly, the flavor of the sambal permeates the potatoes and meat, creating a deliciously indulgent taste.

Each bite offers a burst of flavor that combines the sambal’s heat with the chicken organs’ tender richness. The dish is perfectly balanced, not overly salty or spicy, and ideal as a side dish or a main dish for a hearty meal.

Variations of Sambel Goreng Kentang Ati

Like many traditional dishes, sambel goreng kentang ati has several variations that reflect regional preferences. In some parts of Indonesia, for example, the sambal might be made with additional ingredients like sweet soy sauce, coconut milk, or a hint of lemongrass to add complexity to the flavor. Different types of offal, such as beef liver or heart, might be used to create a unique twist on the dish. Some versions may include vegetables like carrots or peas, which add color and texture to the mix.

No matter the variation, however, the essence of sambel goreng kentang ati remains the same—savory, spicy, and utterly satisfying.

Things to Watch Out For When Making Sambel Goreng Kentang Ati

When making sambel goreng kentang ati, there are a few things to watch out for to ensure the dish turns perfect. First, fry the potatoes until they are golden and crispy. Undercooked potatoes can become mushy and detract from the texture of the dish. Second, be careful not to overcook the chicken liver and gizzards, as they can become tough and rubbery. It’s best to fry them long enough for a tender, juicy texture.

Lastly, if you’re using fresh sambal, be mindful of the chili used. Adjust the spice level to suit your preference, as it’s easy to make the dish too spicy if you’re not careful.

Nutritional Value of Sambel Goreng Kentang Ati

Sambel goreng kentang ati is not only delicious but also packed with nutrients. Potatoes provide a good source of carbohydrates, offering energy to fuel your day. Chicken liver and gizzards are rich in protein, iron, and vitamins like B12, essential for maintaining a healthy body. While the dish is rich in flavor, it is relatively low in fat and can be made even more nutritious using less oil during cooking.

For those looking to enjoy a flavorful, satisfying dish without compromising on nutrition, sambel goreng kentang ati is an excellent choice. Just be mindful of portion sizes, as it can be quite filling!

Ingredients for Sambel Goreng Kentang Ati

Sambel goreng kentang ati is a flavorful and savory Indonesian dish that combines crispy potatoes, tender chicken liver and gizzards, and a rich sambal sauce. Below are the ingredients needed to make this traditional dish and substitutions to accommodate different tastes or dietary preferences.

Main Ingredients

• Potato: Potatoes form the base of this dish, providing a hearty and slightly crispy texture when fried. You can use any variety of potato, but waxy potatoes (like Yukon Gold) hold their shape well during frying. If you prefer a lower-carb option, you can substitute potatoes with sweet potatoes for a slightly sweeter flavor.
• Chicken liver and gizzards: These offals bring a savory depth to the dish, with the liver providing a rich, creamy texture and the gizzards offering a bit of chew. If you prefer not to use chicken organs, you can substitute them with tofu or tempeh for a vegan alternative, though the flavor profile will differ. You could also use chicken thighs or beef liver for a different kind of meat.

Blended Ingredients

• Shallots: Shallots are the key aromatic base for this sambal, adding a sweet and mild onion flavor. If shallots are unavailable, you can substitute with red onions, but be mindful of their stronger flavor.
• Garlic: Garlic adds a fragrant and savory punch to the sambal.
• Chili Padi: These tiny, potent chilies spice the sambal. You can adjust the number depending on your preferred spice level or omit them entirely for a milder version.
• Big red chili: These chilies add color and heat to the sambal. If you can’t find them, you can substitute with any mild red chili varieties, though the dish will have a slightly different flavor.
• Candlenut (Sangrai): Candlenuts are often used in Indonesian sambals to add a nutty, slightly creamy texture. You can substitute candlenuts with macadamia nuts or cashews if they are unavailable. To bring out their full flavor, make sure to toast them (sangria) before use.
• Cooking oil: For frying, use a neutral oil like vegetable or canola. If you prefer a more fragrant option, coconut oil works wonderfully here, adding an extra layer of flavor.

Other Ingredients

• Galangal: A rhizome similar to ginger but with a sharper, peppery flavor. It is essential in Indonesian cooking. If you can’t find galangal, ginger can be used as a substitute, though it will alter the taste slightly.
• Ginger: Ginger provides a warm and spicy note to the dish. Use fresh ginger; ground ginger can be a substitute if unavailable, but fresh is always preferred for the best flavor.
• Lemongrass: Lemongrass imparts a fresh, citrusy aroma and taste. If you can’t find lemongrass, a combination of lemon zest and a little lime juice can substitute.
• Bay leaves: Bay leaves add a subtle earthy flavor to the sambal. If you don’t have them, you can replace them with a few dried kaffir lime leaves or a teaspoon of dried basil.
• Lime leaves: These fragrant leaves give the sambal a distinct flavor with a citrusy twist. If lime leaves are unavailable, you can substitute with fresh lime zest.
• Coconut cream: Coconut cream gives the dish a creamy, rich texture. You can use coconut milk for a lighter version, but coconut cream will provide a richer, thicker consistency.
• Tamarind liquid: Tamarind adds a tangy, slightly sweet flavor. If you don’t have tamarind liquid, you can substitute tamarind paste dissolved in warm water or lime juice for a more acidic taste.
• Lime (squeeze): A squeeze of fresh lime juice can brighten the dish and add a tangy contrast to the richness of the sambal. This is optional but highly recommended if you enjoy a balance of flavors.
• Palm sugar: Palm sugar adds a subtle sweetness to the sambal, balancing the spice and sourness. You can substitute palm sugar for brown sugar, though it will alter the flavor slightly.
• Pepper: A small amount of pepper enhances the sambal’s overall seasoning. You can use white or black pepper, depending on your preference.
• Salt: Salt is necessary to bring all the flavors together. Adjust the amount according to taste.
• Mushroom stock: Mushroom stock adds umami richness to the dish. If you don’t have mushroom stock, substitute it with vegetable broth or a chicken stock cube for a similar savory depth.

Step by step instructions for making sambel goreng kentang ati

Step 1: Air fry the gizzard and liver, cut into 0.5cm x 0.5cm.

Start by preparing the chicken gizzard and liver. If using an air fryer, set it to 160°C (320°F). Lay the gizzards and liver flat in the air fryer basket and cook them for about 20 minutes, flipping them halfway through.

Note:

• Ensure they are cut evenly into 0.5cm x 0.5cm pieces after cooking, as uneven cuts can result in different textures when mixed with the other ingredients.
• Overcooking the gizzards and liver can make them tough and rubbery. Keep a close eye on them to ensure they remain tender.

Step 2: Cut the potato into cubes 0.5cm x 0.5cm

Peel the potatoes or leave the skin on for added texture and nutrients. Cut the potatoes into small cubes, approximately 0.5cm x 0.5cm.

Note

• Ensure not to leave the potatoes too long in water after cutting to prevent them from turning brown.
• Cutting the potatoes unevenly can cause them to cook at different rates, resulting in some pieces being undercooked while others may burn. Aim for uniformity.

Step 3: Fry the potato. Drain the oil, keep aside

Set your induction cooker to 140°C and heat enough cooking oil in a frying pan or wok to submerge the potato cubes. Carefully add the potatoes in batches once the oil reaches the desired temperature. Fry the potatoes until golden brown and crispy, usually 5–7 minutes. Once fried, drain them on paper towels to remove excess oil. Set them aside to use later.

Note:

• Ensure the oil is hot enough before frying; induction cookers heat very quickly, so watch the temperature carefully.
• Do not overcrowd the pan when frying the potatoes; this will lower the oil temperature and prevent them from crisping up properly.
• Drain excess oil from the fried potatoes to keep them from becoming greasy.

For a regular fire stove:
Fry the potatoes on medium-high heat (around 80–90%). Ensure the oil is hot before adding the potatoes to prevent sogginess.

Step 4: Blend the blended ingredients

Combine the shallots, garlic, chili padi (if using), big red chili, and candlenut in a blender or food processor (here is the link for the hand blender I use). Blend them into a smooth paste, adding water or oil if necessary.

Note:

• Do not over-blend or add too much water, making the paste too watery. Aim for a thick, smooth paste.
• If you like a chunkier texture, pulse for a shorter time, but ensure the paste is finely blended enough to cook evenly in the following steps.

Step 5: Saute the blended ingredients until fragrant

In a large pan or wok, heat a tablespoon of oil over medium heat on your induction cooker set to 120°C. Once the oil is hot, add the blended ingredients. Stir-fry them for about 3–5 minutes until fragrant.

Note:

• Stir constantly to avoid burning the paste, which can turn bitter if overcooked.
• Keep an eye on the temperature. Lower the heat slightly if the paste is cooking too fast to prevent it from burning.

Step 6: Add the galangal, ginger, lemongrass, bay leaf, and lime leaf. Mix well until “layu” and the herbs are infused into the blended ingredients.

Once the blended paste has become aromatic, add the galangal, ginger, lemongrass, bay leaf, and lime leaf to the pan. Stir everything together to mix well.

Note:

• Allow the herbs to cook until “layu,” meaning soft and wilted, but don’t let them burn or become too crispy. The goal is to release their flavors into the paste.
• If the pan gets too dry, add oil to help the herbs infuse into the paste properly.

Step 7: Add coconut cream; mix well

Next, add the pepper to the mixture, stirring to incorporate it. Then, pour in the coconut cream, which adds a rich, creamy texture to the sambal. Stir everything together thoroughly.

Note:

• Don’t let the coconut cream curdle by adding it on high heat. Always stir gently, keeping the heat low to preserve the creamy consistency.
• The coconut cream should be well incorporated into the paste, so mix until everything is smooth.

Step 8: Add the tamarind liquid and lime juice, shredded palm sugar, salt, and pepper. Mix well until boiling.

Add the tamarind liquid (or tamarind paste dissolved in water), lime juice, shredded palm sugar, salt, and a pinch of pepper to the pan. Stir well and bring the mixture to a boil.

Note:

• Taste the sauce before boiling to adjust the sourness, sweetness, and saltiness balance.
• If you prefer a more pungent tang, add tamarind or lime juice, but be careful not to overpower the dish with acidity.
• Allow the mixture to boil for a few minutes to ensure the palm sugar dissolves fully and the flavors meld together.

Step 9: Add the gizzard and liver and fried cube potato, mix well

Finally, add the air-fried gizzard, liver, and fried potato cubes into the pan. Mix everything, ensuring the potatoes and meat are evenly coated with the rich sambal sauce.

Note:

• Be gentle when mixing to avoid breaking the crispy potatoes.
• Ensure everything is coated well with the sambal sauce and the potatoes have absorbed some flavor, but don’t overcook them at this stage.

If You Like This Food, Please See Other Spicy Recipes on My Site!

If you enjoyed sambel goreng kentang ati and are craving more deliciously spicy dishes, be sure to check out these flavorful recipes on my site. From fiery sambals to spicy egg and eggplant dishes, these recipes will bring the heat to your table:

• Sambal Recipe: A versatile and essential Indonesian condiment, perfect for adding spice and flavor to any dish.
• Telor Balado Recipe: Spicy Indonesian-style boiled eggs cooked in a tangy, spicy sambal.
• Terong Balado Recipe (coming soon): A mouthwatering dish featuring tender eggplant smothered in spicy sambal.

Explore these recipes and bring more bold, spicy flavors to your kitchen!

Storing Instructions for Sambel Goreng Kentang Ati

If you have leftovers or want to make sambel goreng kentang ati in advance, here’s how you can store it to keep it fresh:

• Refrigeration: Allow the dish to cool completely before transferring it into an airtight container. Store it in the refrigerator for up to 3–4 days. When reheating, you can gently warm it on the stove or in the microwave until heated through. If the dish seems dry after storing, you can add a small amount of water or coconut cream to restore its moisture.
• Freezing: Sambel goreng kentang ati can be frozen for longer storage. Allow it to cool completely before placing it in a freezer-safe container. It can be stored in the freezer for up to 2 months. When you’re ready to eat, defrost it in the refrigerator overnight and reheat on the stove over low heat.