A Surakarta speciality

Ingredients :
500 g goat liver
4 shallots, 40 g
3 cloves garlic, 15 g
2 red chillies, 20 g
3 candlenuts, 15 g
5 g turmeric
10 g ginger
1 Tbs ground coriander, 5 g
1/2 tsp ground pepper
1/2 tsp ground cumin
1/2 tsp ground carraway
2 Tbs cooking oil, 20 ml, for stir frying
1 stalk cinnamon
4 cloves
2 cardamon
1 stalk lemon grass, 25 m, bruised
10 g galangal, bruised
2 salam leaves
3 purut lime leaves
300 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
250 g cabbage, cut roughly
1 red tomato, 100 g, cut roughly

Method :
Cut goat liver in serving pieces.

Make shallots, garlic, red chillies, candlenuts, turmeric, ginger, coriander, pepper, cumin, and carraway into a paste. Stir fry until aromatic, add cinnamon, cloves, cardamon, lemon grass, galangal, salam leaves, purut lime leaves, and goat liver. Stir fry for some more minutes.

Pour in thick coconut milk. Season with salt, continue cooking until done. Just before taken from flame, add cabbage and tomato.

Note :
4 servings

Source : Selera Magazines, September 1994

Fragrant & spicy beef liver

Ingredients :
500 g beef liver
4 shallots, 40 g
3 cloves garlic, 15 g
3 red chillies, 30 g
4 tiny red or green chillies
5 g turmeric
10 g ginger
10 g galangal
6 purut lime leaves
1 turmeric leaf, 20 cm
3 tbs cooking oil, 30 ml, for stir frying
1 red tomato, 100 g, cut roughly
6 kemangi leaves
150 ml water
1 tsp salt, 4 g (or to taste)
1/2 tsp granulated sugar

Method :
Cut beef liver in slices of 1 cm thick.

Make shallots, garlic, red chillies, tiny chillies, turmeric, ginger, and galangarl into a paste. Cut purut lime leaves and turmeric leaf finely. Stir fry until aromatic, add beef liver. Continue stir frying until beef liver changes color.

Add tomato, kemangi leaves and pour in water. Season with salt and sugar. Continue cooking until done

Note :
4 servings

Source : Selera Magazine, September 1994