Indonesian Liver ( Beef, Chicken Or Lamb )
Total Time: 55 mins
Preparation Time: 30 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 1 1/4-1 1/2 lbs beef liver or 1 1/4-1 1/2 lbs lamb liver or 1 1/4-1 1/2 lbs chicken livers
- 1 1/2-2 cups coconut milk
- 2 kaffir lime leaves
- 1 stalk lemongrass, the fleshy part bruised
- 8 shallots, peeled, chopped
- 3 garlic cloves, peeled chopped
- 4 red chili peppers, chopped (i remove the seeds)
- 1 slice peeled chopped fresh galangal (3/4 inch approx) or 1 teaspoon ground galangal
- 1 slice peeled chopped fresh turmeric (3/4 inch approx) or 1/2 teaspoon powdered turmeric
- 1 slice peeled chopped fresh ginger
- 1 teaspoon salt
- 2 tablespoons peanut oil, for frying
Recipe
- 1 clean the liver and chop into chunks of approx 1 inch.
- 2 make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
- 3 heat the oil in a large frying pan, add the paste and fry the paste together with the lime leaves and the lemon grass for 2 to 3 minutes add the liver and fry for another 2 minutes.
- 4 then add the coconut milk, start with 1 ½ cup you can always add more to taste, simmer without covering for about 15 minutes, the sauce should be thick and the liver cooked, watch that you donĂ¢€™t over cook the liver taste for salt and serve this with rice as a main dish or part of an indonesian rijsttafel.
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