SAMBAL GORENG HATI (INDONESIAN SPICY BEEF LIVER)

 

  • Cooking Time: 35
  • Servings: 6
  • Preparation Time: 30

Backstory

Don'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!

Ingredients

  • 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.

Directions

  • 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.

Categories: Asian 
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