Sweet Soy Glazed Beef Liver with Coconut Milk

Hati Sapi Masak Kecap: Indonesian Beef Liver in Sweet Soy Sauce

Ingredients:

• 250 grams of beef liver
• Spice Paste:
  • 7 shallots
  • 6 garlic cloves
  • 5 candlenuts
  • 2 large red chilies
  • 1 piece of ginger (about 1-inch)
  • 1 piece of galangal (about 1-inch)
  • A pinch of cumin seeds (optional)
  • Bird’s eye chilies (optional, to taste)
• 2 bay leaves
• Sweet soy sauce (to taste)
• Sugar (to taste)
• Salt (to taste)
• 250 ml coconut milk
• Water (as needed)
• Cooking oil (for sautéing)

Steps:

1. Prepare the Beef Liver:

   • Clean the beef liver thoroughly. Boil until cooked through, then cut into pieces according to your preference.

2. Make the Spice Paste:

   • Blend the shallots, garlic, candlenuts, red chilies, ginger, galangal, and cumin seeds (if using) into a smooth paste.

3. Cook the Spice Paste:

   • Heat a small amount of cooking oil in a pan over medium heat. Sauté the spice paste until it becomes fragrant.

4. Add the Beef Liver:

   • Add the cooked beef liver pieces to the pan. Stir well to coat the liver with the spice paste.

5. Simmer:

   • Pour in enough water to cover the liver. Stir and let it simmer until the liquid starts to reduce.

6. Incorporate Coconut Milk:

   • Add the coconut milk to the pan. Continue cooking until the mixture thickens and the oil begins to separate.

7. Season:

   • Season with salt, sugar, and sweet soy sauce to taste. You may add palm sugar if you prefer a richer sweetness.

8. Final Adjustments:

   • Adjust the seasoning as needed. Be cautious when adding salt, sugar, and soy sauce; it is best to add these at the end to avoid over-seasoning as the sauce reduces.

9. Serve:

   • Once the sauce has thickened and the flavors have melded together, turn off the heat. Serve hot with steamed rice.

Notes:

• Adjust the level of spiciness by varying the amount of red chilies and bird’s eye chilies according to your taste.
• Adding the seasoning ingredients (sweet soy sauce, sugar, and salt) towards the end of cooking helps prevent the dish from becoming too salty or sweet as the sauce reduces.