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
