Indonesian Liver Curry Recipes

Steps:

• Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

Steps:

• Clean the liver and chop into chunks of approx 1 inch.
• Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
• 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.
• 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.

Steps:

• Heat the oil in a lage pan and fry the onions for 5 minutes.
• Add the lemon rind, garlic,chilli, pepper and the spices, cook for 3 minutes.
• Fry the liver on both sides in the spice mixture, crumble in the beef stock cube and stir in the coconut milk.
• Bring to the boil, lower heat and simmer for 20 minutes Season with salt to taste.
• Serve with rice or noodles.

Steps:

• Clean and halve the chicken livers, cutting away the connecting tissue between the lobes.
• Melt the butter in a large skillet and saute the livers about 7 minutes.
• To a blender, add the chicken broth, onion, curry, salt and flour. Cover and blend on high for 6 seconds only.
• Pour this broth mixture over the chicken livers, stirring continuously while bringing it to a boil.
• Stir in the cream (or evaporated milk - it will be less rich) and pepper to taste. Stir and cook over LOW heat about 2 minutes or til thickened.
• Best served over cooked basmati rice!

Steps:

• Melt butter in frying pan over medium heat.
• Add onion, garlic, and chili powder and saute for 5 minutes, stirring frequently.
• Add livers and saute until they are cooked through but still pink inside.
• Lower heat.
• Add remaining ingredients and simmer for 10 minutes, stirring occasionally.
• Serve over rice.

Steps:

• Heat oil in a pot and fry the onions till tender, add the lemon rind, garlic and spices, stir well and add the chilli and diced pepper, cook for 3 minutes.
• Slice the liver into 1" strips and add to the pot fry for two mins . . Crumble the stock cube into the water and add to the pot with the coconut milk. Bring to the boil, reduce heat and simmer for 20 mins with the pot covered.
• Season with salt to taste.
• Serve with boiled rice and a vegetable curry.