Indonesian Liver Beef Chicken Or Pork Recipes

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SAMBAL GORENG HATI - LIVER WITH CHILI SAUCE



Sambal Goreng Hati - Liver with Chili Sauce image

Sambal goreng hati is probably about the only liver dish that I love, and that is saying a lot given how I cannot stand other dishes where liver is involved....

Provided by Anita Jacobson

Categories     Side Dish

Time 45m

Number Of Ingredients 13

250 gram beef liver, cut into 1 inch cubes
2 tablespoon cooking oil
100 ml thick coconut milk
3 tablespoon sweet soy sauce (Indonesian: kecap manis)
2 tablespoon tomato sauce
2 tablespoon palm sugar
1 tablespoon thick tamarind juice (about 10 gram tamarind soaked in 1 tablespoon warm water, remove the seeds)
1 teaspoon salt
6 shallots (Indonesian: bawang merah)
4 cloves garlic (Indonesian: bawang putih)
6 red chilies (Indonesian: cabe merah keriting)
1 inch galangal (Indonesian: lengkuas)
1 teaspoon ground coriander (Indonesian: bubuk ketumbar)

Steps:

  • Bring a pot of water to a boil and blanch the liver pieces. Drain and set aside.
  • Heat cooking oil in a frying pan and sautee the liver pieces for 2-3 minutes. Remove liver from the frying pan and set aside.
  • Add spice paste to the frying pan and cook until fragrant, about 3-5 minutes.
  • Add coconut milk, sweet soy sauce, tomato sauce, palm sugar, tamarind juice and salt. Mix well and bring to a boil.
  • Return the liver to the frying pan, mix well, reduce heat and simmer until the sauce has reduced and thickened, about 10 minutes. Turn off heat and serve immediately.

CHICKEN LIVERS INDONESIAN



Chicken Livers Indonesian image

Whenever Bali Hai calls, (and you cannot afford the trip), this recipe turns the humble and inexpensive liver-of-chickens into something special ... and worth singing about.

Provided by Gerry sans Sanddunes

Categories     Beef Organ Meats

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon chili powder
1 lb chicken liver
1 cup coconut milk
1/4 cup almonds, ground
1 tablespoon fresh lemon rind, grated
2 tablespoons fresh lemon juice
1/2 teaspoon salt

Steps:

  • Melt butter in frying pan over medium heat.
  • Add onion, garlic, and chili powder and saute for 5 minutes, stirring frequently.
  • Add livers and saute until they are cooked through but still pink inside.
  • Lower heat.
  • Add remaining ingredients and simmer for 10 minutes, stirring occasionally.
  • Serve over rice.

INDONESIAN LIVER CURRY



Indonesian Liver Curry image

With only a few steps to cooking this is a simple and interesting way to cook liver, so good for you.

Provided by Brian Holley

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs liver
2 tablespoons oil
3 onions, sliced
1 tablespoon lemon rind, grated
2 garlic cloves, crushed and chopped
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1 teaspoon fennel seed
1/2 teaspoon chili powder
1 fresh red chile, chopped
1 green pepper, diced
1 beef stock cube
1 cup hot water
1 1/2 cups coconut milk
salt

Steps:

  • Heat oil in a pot and fry the onions till tender, add the lemon rind, garlic and spices, stir well and add the chilli and diced pepper, cook for 3 minutes.
  • Slice the liver into 1" strips and add to the pot fry for two mins . . Crumble the stock cube into the water and add to the pot with the coconut milk. Bring to the boil, reduce heat and simmer for 20 mins with the pot covered.
  • Season with salt to taste.
  • Serve with boiled rice and a vegetable curry.

Nutrition Facts : Calories 560, Fat 33.3, SaturatedFat 20.7, Cholesterol 469.3, Sodium 336.6, Carbohydrate 28.6, Fiber 5.1, Sugar 11.9, Protein 39.5

INDONESIAN LIVER ( BEEF, CHICKEN OR PORK )



Indonesian Liver ( Beef, Chicken or Pork ) image

If you read this recipe and think that it is hot you might like to know that the original recipe uses 14 small red peppers! Add more if you like. I only taste the sauce of this, because I don't like liver, and think it is hot enough. If you cannot get the lime leaves the only substitute I know of is lime zest. The flavors do improve if you make it in advance and then reheat.

Provided by PetsRus

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4-1 1/2 lbs pork 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

Steps:

  • Clean the liver and chop into chunks of approx 1 inch.
  • Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
  • 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.
  • 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 don'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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