Sambai Goreng Ati
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped dried red chili/Sambal oelek||2 Teaspoon|
|Blachan||1⁄2 Teaspoon (Dried Shrimp Paste)|
|Laos powder||1 Teaspoon|
|Chopped lemon grass/Grated lemon rind||1 Teaspoon|
|Peanut oil||3 Tablespoon|
|Liver||1 Pound, cut into strips|
|Soft brown sugar||2 Teaspoon|
|Thick coconut milk||3⁄4 Cup (12 tbs)|
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.
Serving size: Complete recipe
Calories 1748 Calories from Fat 773
% Daily Value*
Total Fat 89 g136.7%
Saturated Fat 35.6 g178%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 312.3 mg13%
Total Carbohydrates 145 g48.3%
Dietary Fiber 5.7 g22.7%
Sugars 112.7 g
Protein 100 g200.7%
Vitamin A 7418.8% Vitamin C 24.9%
Calcium 5.6% Iron 371.9%
*Based on a 2000 Calorie diet