About this recipe

Sambal Goreng Ati is a festive Javanese side of chicken liver and gizzard simmered with tofu, tempeh, and often petai in a savory-spicy coconut sambal gravy.

Boil the offal first with aromatic leaves to keep the flavor clean and home-friendly.

It keeps well and is a classic Lebaran companion to opor and ketupat.

Prep & cook time

Prep20 minutes
Cook25 minutes
Total45 minutes
Servings5 servings
LevelMedium

Tools you need

Pot
Wok
Blender
Slotted spoon

Ingredients

400 g chicken livers and gizzards, cleaned
1 pandan or lime leaf, for boiling (optional)
1 cup petai (stink beans), optional
200 g tofu, fried
200 g tempeh, fried
Sambal goreng paste: shallots, garlic, red chilies, candlenuts, tomato
300 ml thin coconut milk
2 bay leaves
2 cm galangal
1 1/2 teaspoons salt
1 teaspoon sugar
3 tablespoons oil

Directions

Boil livers and gizzards with a pinch of salt and pandan or lime leaf until just cooked. Drain, cool, and cut into bite-size pieces.
Sauté the spice paste with bay leaves and galangal until fragrant and oily.
Add liver, gizzard, tofu, tempeh, and petai; toss to coat.
Pour in thin coconut milk. Season with salt and sugar.
Simmer until the sauce thickens and clings, 10–15 minutes.
Taste and serve as a side with rice or ketupat.

Kitchen tips

Do not over-boil liver or it turns chalky.
Fry tofu and tempeh first so they hold up in the sauce.
Petai is optional—omit if your family dislikes the aroma.
Make ahead; flavors improve the next day.

Serve with

Ketupat
Opor ayam
Warm rice
Pickles

How to store

Keeps 3 days refrigerated. Reheat gently; add a splash of water if thick.

Common mistakes

Overcooking liver into a dry, grainy texture.
Splitting the coconut milk on high heat.
Under-seasoning a dish that should taste bold and festive.