Sambal Hati Ayam
Makan Tengah Hari • Malaysia
How to Make Chicken Liver Sambal (Traditional & Healthy Version)
Chicken Liver Sambal, or Sambal Hati Ayam, is a beloved Malaysian dish that highlights the bold flavors and multicultural heritage of Malaysia’s cuisine. Traditionally enjoyed by Malaysians of all backgrounds, this sambal combines tender chicken livers with a spicy, aromatic blend of fresh chilies, shallots, garlic, and local ingredients like belacan (fermented shrimp paste) and serai (lemongrass). The result is a dish that’s rich in umami and layered with the heat and fragrance that makes Malaysian food so unique. This healthy version of Chicken Liver Sambal is thoughtfully crafted to reduce excess oil and sodium without sacrificing the authentic taste Malaysians love. It's a great protein-rich option for lunch, especially for those tracking calories or aiming for a balanced diet. Chicken livers are simmered in a homemade sambal sauce, which is naturally packed with antioxidants from chilies and tomatoes. Whether you’re new to sambal or a seasoned fan, this dish makes a nutritious and flavorful addition to your Malaysian meal rotation.
Bahan-bahan(untuk 1 medium plate with 150g cooked chicken liver sambal)
- 300g Chicken livers (hati ayam)
- 6 Red chilies (cili merah)
- 4 Shallots (bawang merah)
- 3 cloves Garlic (bawang putih)
- 1 medium Tomato (diced)
- 1/2 teaspoon Belacan (shrimp paste) (optional for vegetarians) - pilihan
- 1 stalk Serai (lemongrass) (bruised)
- 1 Pandan leaf (optional, tied in a knot) - pilihan
- 2 tablespoons Tamarind juice (air asam jawa)
- 1 tablespoon Cooking oil (preferably canola or sunflower oil)
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar (or Gula Melaka) - pilihan
Arahan
- 1
Clean and trim the chicken livers. Rinse under cold water, then pat dry with paper towels.
5 minutes
Remove visible connective tissues for a smoother texture.
- 2
Blend red chilies, shallots, garlic, and tomato into a fine paste using a blender or mortar and pestle.
5 minutes
Add a bit of water to help blend smoothly.
- 3
Heat oil in a wok over medium heat. Sauté the blended paste with belacan (if using), bruised lemongrass, and pandan leaf until fragrant and oil separates.
5 minutes
Keep stirring to prevent the sambal from burning.
- 4
Add chicken livers to the sambal. Stir gently to coat the livers evenly with the paste.
2 minutes
Do not overcrowd; cook in batches if necessary.
Kenapa hidangan ini sihat
This Chicken Liver Sambal recipe is a healthy choice because it utilizes lean organ meat, packed with protein and micronutrients, while reducing the use of oil and omitting coconut milk. The blend of fresh herbs and spices boosts metabolism and provides anti-inflammatory benefits. Pairing it with brown rice or whole grains makes it a balanced meal that supports weight management and overall well-being.
Chicken liver is an excellent source of lean protein, iron, and vitamin A, all vital for energy production and immune function. The fresh chilies and tomatoes in this sambal provide antioxidants such as vitamin C and lycopene, supporting heart health. Lemongrass and pandan add flavor without excess calories, making this dish both nutrient-rich and low in added fats. Using minimal oil and no coconut milk keeps the saturated fat content low, ideal for those watching their calorie intake.
Petua
- 💡Tip 1: Use fresh chicken livers for best flavor and texture.
- 💡Tip 2: Sauté the sambal paste until oil separates for maximum aroma.
- 💡Tip 3: Adjust chili quantity to suit your spice tolerance without losing authenticity.
Penyimpanan & hidangan
Store leftover Chicken Liver Sambal in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving. Not recommended for freezing due to texture changes.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 240.0 kcal |
