A very classical Javanese dish
Original/Traditional Cooking of Indonesia
Ingredients :
1 kg boiled beef liver
500 g boiled small potatoes
300 ml cooking oil, for frying
10 shallots, 100 g
5 cloves garlic, 25 g
4 red chilies, 40 g
4 candlenuts, 20 g
20 g galangal, bruised
2 stalks lemon grass, 25 cm each, bruised
5 purut lime leaves
2 turmeric leaves
200 ml thick coconut milk
3 red chillies, 30 g, seeds discarded and cut julienne
150 g petai seeds (optional)
1 tsp salt, 4 g (or to taste)
1 tsp brown sugar, 5 g
Method
- Cut boiled liver in cubes. Peel boiled small potatoes and fry until brownish. Drain.
- Make shallots, garlic, red chillies, and candlenuts into a paste. Stir fry with 2 Tbs rest of oil until aromatic. Add galangal, lemon grass, purut lime leaves and turmeric leaf.
- Add liver cubes and pour in coconut milk, red chillies, petai seeds (optionally). Season with salt and brown sugar. Continue cooking until sauce thickens. Before taking from flame, add potatoes.
Note :
10 - 12 servings.
Source : Selera Magazine, Indonesia. March 1994
