Liver in Coconut Sauce
Origin: Java Island
Source: My Grandmother
- 500 g potatoes, diced
- 500 g beef liver
- 100 g bitter / stinky bean (petai), peeled & halved if preferred, use sugar peas as subtitutes)
- 2 pc large red chillies, de-seeded, thinly sliced
- 2 cm galangale, bruished
- 1 stem lemon grass, outer leaves discarded, cut in two, bruished
- 3 pc kaffir-lime leaves, discard the ribs of the leaves
- 2 pc salam leaves or bay leaves
- 200 ml very thick coconut milk
- 1 tsp tamarind pulp soak in 3 tbsp water
- 2 tsp sugar to taste
- 2 tsp salt or to taste
- oil to stir-fry the paste
Spice for the paste
- 8 pc shallots, chopped
- 4 gloves garlic, chopped
- 5 pc large red chillies, (de-seeded if you don't like it spicy), chopped
- 2 cm ginger
- 1 tsp coriander powder
Liver in Coconut Sauce
- Pour-in 1.5 liters / 3 pints water in a large saucepan. Add 1 tsp salt, 1 bay leaf, 1 kaffir-lime leaf, a bit slice of galingale & ginger. Bring all to boil.
- Add the beef liver & bring over medium heat until well cooked ( approx. 20 minutes). Cut the beef liver into small pieces or dice. Put aside.
- Peel-off the potatoes, dice & soak in water to prevent brown colour. Set aside to drain shortly before frying.
- Heat enough oil & deep-fry the potatoes until goldbrown. Set aside to drain.
- Fry the sliced chillies in a used oil shortly. Set aside to drain.
- Meanwhile soak the tamarind pulp in warm water. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
- Put all the ingredients for the paste into a blender and blend until smooth. Add a little bit oil if necessary to help the blending process.
- Heat 2 tbsp used oil in a wok or shallow pan. (Don't add oil if already added during a blending process).
- Stir-fry the paste, lemongrass, galangale, kaffir-lime leaves & salam leaves over medium heat until fragrant. Stir all the time to prevent burn. (approx. 10 minutes)
- Add the potatoes & liver. Stir to mix. Then add the stinky bean (or sugar peas if used).
- Add the coconut milk and tamarind juice. Continue simmering over medium heat, uncovered, till the sauce becomes thicker. Stir occationally.
- Adjust the seasoning, add the salt and sugar to taste.
- Add the fried chilli. Stir to mix & remove from heat. Serve while hot.
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