Sambal goreng ati (Foie épicé à la sauce coco)

Put the liver in a pot with enough water to cover, the daun salam leaves and salt. Boil for 10–12 minutes until the liver is firm and cooked through with no pink inside, then drain and slice into bite-sized strips. Boiling first removes the raw, slightly bitter smell and firms the liver so it holds its shape in the sauce later.

• 600 g beef liver
• 2 daun salam leaves
• 1 tsp salt

✅ C'est prêt quand : the liver is firm, grey-brown throughout and no longer pink in the middle

Heat the vegetable oil in a wok or deep pan to about 180°C (350°F). Fry the potato cubes for 5–6 minutes until golden and crisp on the outside, then lift out and drain on paper towel. Frying the potatoes separately first keeps them firm and gives a nice contrast of textures once they go into the sauce.

• 350 g potatoes
• 500 ml vegetable oil

✅ C'est prêt quand : the potatoes are golden brown and crisp outside, still firm inside