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Nutrition Facts
Serving Size 1 (348g) Recipe makes 4 servings The following items or measurements are not included below: kaffir lime leaves 1 stalk lemongrass galangal fresh turmeric
Calories 514
Calories from Fat 286		(55%)
Amount Per Serving		%DV
	Total Fat 31.8g	48%
	Saturated Fat 20.4g	101%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.2g
Cholesterol 389mg		129%
Sodium 743mg		30%
Potassium 845mg		24%
Total Carbohydrate 26.3g		8%
	Dietary Fiber 3.2g	12%
	Sugars 9.2g
Protein 33.8g		67%
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Indonesian Liver ( Beef, Chicken or Pork )

Recipe #65509 | 55 min | 30 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Jun 25, 2003

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.

SERVES 4 (change servings and units)

Ingredients

1 1/4-1 1/2 lbs beef liver or pork liver or chicken livers
1 1/2-2 cups coconut milk
2 kaffir lime leaves
1 stalk lemongrass, the fleshy part bruised

For the spice paste

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

Directions

1
Clean the liver and chop into chunks of approx 1 inch.
2
Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
3
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.
4
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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Featured Reviews for This Recipe

From: Anne La Quebecoise

On Jan 26, 2006

YUM! I had been craving liver lately and this indonesian recipe was the only was I could get BF to have it (he thought the sauce tasted great and the liver flavour to be not too strong, which is a lot from the liver hater he is...) We used 1 1/2 pound veal liver, 2 cups low fat coconut milk, 3 lime leaves, 1 1/2 tbsp frozen chopped lemongrass. We started with 2 seeded chili peppers in the paste and added a little powdered cayenne pepper at the end to adjust - I just think it's easier to add than to remove... We were too lazy to go to the thai market to get the galangal, so we used altogether a 1 cube inch piece of ginger (the recipe is not very clear about the ginger amount) and dried turmeric. Served it over cooked quinoa (I know, so not authentic, but I love quinoa and it has a greater nutritional value than couscous or rice). Thank you for this unusal and very good recipe!

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From: Bergy

On Feb 18, 2004

This Liver recipe is very unique, spicy and tasty I do not think it will be to everyones liking but I think it is wonderful! I had to do some substituting due to availability of ingredients - I used dried Kaffir lime leaves & 1 tbsp dried Lemongrass. I did not have galangal so I added an additional tsp of dried ginger -I used 4 Serrano chili peppers with seeds in. Followed the recipes steps exactly resulting in a wonderful spicy new dimension to liver. Served over Cous-Cous with sliced banana on the side. When I make this again I hope to have galangal but I doubt it can be much better than this Thanks Pets'R'us for a recipe that will be a regular treat when I want spicy

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