- Cooking Time: 35
- Servings: 6
- Preparation Time: 30
- 2 pounds beef liver
- 4 Tablespoons vegetable oil
- 2 cups coconut milk
- 2 large onions, chopped
- 6 cloves garlic, minced
- 1 or more red hot chillies, crushed
- 2 teaspoons laos*
- 1 teaspoon sereh (lemon grass)*
- ½ teaspoon brown sugar
- 4 kemiries (candlenuts)*
- 6 lime leaves*
- 1/8 teaspoon blakanan aka trasi (shrim paste)*
- 2 Tablespoons tamarind juice*
- 1½ teaspoon salt
- *Can be purchased at your local Oriental food market such as 99 Ranch Markets.
- Boil liver in water with salt for about 15 minutes. Remove from stock. Slice.
- Combine all other ingredients and sauté in oil for about 2 minutes.
- Add liver, and sauté for an additional 2 minutes.
- Add coconut milk, cover and simmer for about 15. Serve with hot rice.
NotesDon't let the word spicy prevent you from trying to make this recipe. Since my wife can not handle real spicy foods, I always prepare Indonesian food on the mild side and add sambals (hot pepper pastes) at the table. Selamat Makan!
KITCHEN CAUCUS Liberal Helpings
MY KIDS REALLY EAT THIS! Turner Parents Cookbook 2013
Science 8 is Cooking with Chemistry 2013See More
Dark Molten Chocolate Cakes
Shrimp and Penne Pasta Salad with Pesto, Bocconcini and Cherry Tomatoes
Turkey and Heirloom Tomato Frittata with BasilSee More