Sambai Goreng Ati Recipe
Summary
Ingredients
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 2 tsp. chopped dried chillis or sambal ulek | ||
| Shrimp paste | 1/2 Teaspoon, dried | |
| 1 tsp. laos powder | ||
| 1 tsp. chopped lemon grass or grated lemon rind | ||
| Peanut oil | 3 Tablespoon | |
| Liver | 1 Pound, cut into strips | |
| Soft brown sugar | 2 Teaspoon | |
| Thick coconut milk | 3/4 Cup (16 tbs) | |
Directions
Put the onion, garlic, chillis or sambal ulek and blachan into a blender and blend to a smooth puree.
Stir the laos powder and lemon grass or rind into the mixture.
Heat the oil in a large frying-pan.When it is hot, add the spice mixture and stir-fry for 3 minutes.
Add the liver strips and stir-fry for 3 minutes, or until they lose their pinkness.
Stir in the sugar and coconut milk and bring to the boil.
Reduce the heat to low and simmer the mixture for 5 minutes, or until the liver is cooked through and tender and the liquid has thickened'slightly.
Transfer the mixture to a warmed serving dish and serve at once.
Stir the laos powder and lemon grass or rind into the mixture.
Heat the oil in a large frying-pan.When it is hot, add the spice mixture and stir-fry for 3 minutes.
Add the liver strips and stir-fry for 3 minutes, or until they lose their pinkness.
Stir in the sugar and coconut milk and bring to the boil.
Reduce the heat to low and simmer the mixture for 5 minutes, or until the liver is cooked through and tender and the liquid has thickened'slightly.
Transfer the mixture to a warmed serving dish and serve at once.
Chef
