Chilli-fried liver and tempé

Chilli-fried liver and tempé

Sambal goreng hati tempé

By
From
South East Asian Food

Ingredients

Quantity Ingredient
2 cups vegetable oil, for deep-frying
250g tempe, cut into 1 cm cubes
2 thick slices galangal, bruised
6 salam leaves
250g calf’s liver, cut into slices 1 cm thick then into strips 2 cm long and 1 cm wide
2 small tomatoes, chopped
2 tablespoons javanese soya sauce
tamarind water or lime juice, to taste
brown or palm sugar, to taste
1 red chilli, sliced diagonally for garnish

Paste spices

Quantity Ingredient
3 finger-length red chillies, seeded and sliced
2 medium-sized cloves garlic, smashed and chopped
5 shallots, sliced

Method

  1. Heat the oil in a wok. Deep-fry the tempé until it is brown and crisp. Remove and drain. In a mortar or a food processor attachment grind the spices into a paste. Remove all but 2 tablespoons of oil from the wok and fry the spices together with the galangal and the salam leaves until they are fragrant. Add the liver strips and stir-fry until everything is well mixed and the liver is cooked and oily. Add the tomato and stir. Pour in the Javanese soya sauce and stir-fry until cooked and not too wet. Add the tempé and stir-fry to mix and warm through.
  2. Taste and adjust the seasonings. The taste should be tangy and a bit sweet – make it more tangy with tamarind water if you wish and add sugar to taste. Stir and serve, garnished with chilli.
  3. This dish is also good made with liver or tempé alone. Remember, though, if using tempé do not add it until the end, to preserve its crispness.
  4. You can also make the recipe with equal quantities of liver and longbeans or stringless green beans cut into 2 cm lengths. Stir-fry the beans before you add the liver.
Tags:
SBS
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