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Ingredients: • 450 g beef liver • a pinch of salt • 1 large onion, peeled and chopped • 3 cloves garlic, peeled and chopped • 1 or more red chillies, to taste, crushed • 1 teaspoon galangal (laos), ground • ½ teaspoon lemon grass, ground • a pinch of brown sugar • 2 candlenuts (kemiri), grated • 3 kaffir lime leaves (daun jeruk purut) • 1 pea-size dried prawn (shrimp) paste (terasi) • 1 tablespoon tamarind (asam jawa) juice • 1 teaspoon salt • 2 tablespoon vegetable oil • 250 mL (1 cup) coconut milk, squeezed from ½ grated coconut with sufficient water added. Preparations: • Boil liver in water with a pinch of salt added for about 15 minutes. Drain and remove from stock. Slice and set aside. • Except oil and coconut milk, combine all remaining ingredients. Sauté mixture in oil for about 2 minutes • Add liver and sauté for 2 minutes more. Then, add coconut milk, cover and simmer until almost dry. Serve
Cook Indonesian
