Try the Delicious and Odorless Practical Recipe for Fried Liver Sambal, Easy to Try

Kapanlagi.com - Fried liver sambal is one of Indonesia's signature dishes that is always present on various occasions, from family meals to major celebrations. The combination of spicy, savory, and slightly sweet flavors makes this dish very popular. However, the biggest challenge in cooking fried liver sambal is eliminating the fishy smell from chicken or beef liver, which, if not processed correctly, can ruin the dish's flavor.

The fishy smell in the liver is usually caused by residual blood that has not been completely removed or insufficient cleaning processes. Additionally, the right cooking methods and the selection of appropriate spices play a significant role in eliminating the unpleasant aroma. With the correct technique, the liver can become more tender, savory, and the sambal spices can be perfectly absorbed.

In this article, we will share steps to make delicious fried liver sambal without the fishy smell. From how to clean the liver, the right cooking techniques, to using spices that can neutralize the unpleasant aroma. Follow these tips, and you will be able to serve a delicious and appetizing fried liver sambal!

1. Delicious and Non-Fishy Liver Stir-Fry Recipe

Ingredients Needed:

- 500 grams of chicken liver or beef liver, diced
- 2 fresh bay leaves
- 2 stalks of lemongrass, bruised to release aroma
- 3 kaffir lime leaves, torn to enhance freshness
- 150 ml coconut milk (optional, to enrich the flavor)
- 1 teaspoon grated palm sugar
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon powdered broth (optional)
- 3 tablespoons oil for sautéing

Spices to be Prepared:

- 6 shallots
- 4 cloves of garlic
- 5 large red chilies
- 3 small red chilies (adjust to your spice preference)
- 2 candlenuts, toasted until fragrant
- 1 piece of ginger, peeled and sliced
- 1 piece of galangal, bruised

Cooking Steps:

1. Start by washing the chicken or beef liver thoroughly, then boil with bay leaves and a little salt for 10�15 minutes to eliminate any unwanted fishy smell.
2. Once cooked, drain and dice to your liking.
3. Heat oil in a pan, then sauté the ground spices along with the lemongrass and kaffir lime leaves until fragrant and the spices are cooked.
4. Add the boiled liver, stirring until the spices are well absorbed.
5. If you want to enrich the flavor, pour in the coconut milk and cook on low heat while continuously stirring to prevent the coconut milk from curdling.
6. Add seasoning: stir in the palm sugar, salt, pepper, and powdered broth. Stir well until all the spices are absorbed.
7.Cook until the sauce reduces and the fried chili sauce with liver releases enticing oil. Adjust the taste if necessary, then lift and serve warm.

Enjoy this delicious dish with your family and close friends!

2. Tips for Cooking Chicken Liver to Avoid Fishiness

Wash Under Running Water

Before processing, wash the chicken liver under running water to remove any remaining blood. You can also soak it briefly in salt water for a cleaner result.

Remove the Dark Parts

Some parts of the chicken liver may have a dark color or blood clots that can cause a bitter and fishy taste. It's best to discard these parts before cooking.

Soak in Lime Juice or Vinegar

To eliminate the fishy smell, soak the chicken liver in lime juice or vinegar for 10–15 minutes, then rinse with clean water before cooking.

Boil with Bay Leaves and Ginger

Before further processing, boil the chicken liver with bay leaves, ginger, and a little salt for 10–15 minutes. This helps to remove the fishy smell and makes the liver firmer.

Use the Right Spices

When cooking, add spices such as garlic, turmeric, coriander, or galangal to neutralize the fishy smell and enhance the flavor of the chicken liver.

Avoid Overcooking

Chicken liver that is cooked for too long can become tough and dry. Make sure to cook it over medium heat and not for too long to keep it tender and enjoyable to eat.

By following these tips, chicken liver will be tastier, not fishy, and suitable for various dishes such as liver stir-fry or liver stew.

(kpl/mni)