Semur Hati Sapi Recipe
Ingredients:
- 1/2 kg beef liver (hati sapi)
- 3 cloves garlic
- 8 shallots (bawang merah)
- 5 candlenuts (kemiri)
- 1 thumb-sized piece of turmeric (kunyit)
- 1 cube Royco seasoning (or similar beef seasoning cube)
- 1/2 packet of Ladaku (or similar seasoning powder)
- 1 star anise (bunga lawang)
- 1 cardamom pod (kapolaga)
- A pinch of nutmeg (pala)
- 3 cups water
- Sweet soy sauce (kecap manis), to taste
- 1 teaspoon granulated sugar
- Kaffir lime leaves (daun jeruk) and bay leaves (daun salam)
Instructions:
-
Prepare the Beef Liver: Begin by thoroughly washing the beef liver. Place it in a pot with enough water to cover it and bring it to a boil. Cook for about 20 minutes to partially cook the liver, then drain and cut it into cubes.
-
Blend the Spice Paste: In a blender, combine garlic, shallots, candlenuts, and turmeric to create a smooth spice paste.
-
Cook the Spice Paste: Heat a small amount of oil in a large pan over medium heat. Add the blended spice paste and sauté until fragrant. Add the kaffir lime leaves, bay leaves, star anise, and cardamom pod, stirring to incorporate.
-
Add the Beef Liver: Add the cubed beef liver to the pan. Pour in the water, sweet soy sauce, Royco seasoning cube, and Ladaku seasoning powder. Stir well to combine all the ingredients.
-
Simmer: Allow the mixture to simmer, stirring occasionally. Let it cook until the liquid reduces and thickens. Make sure not to let it dry out completely; the goal is to have a thick, flavorful sauce that clings to the liver.
-
Final Touches: Once the sauce has thickened and the liver is tender, remove the pan from heat. The flavors will continue to develop as it rests.
-
Serve: Serve the Semur Hati Sapi with a side of crispy shrimp crackers for added texture and flavor.
Enjoy your delicious, savory Semur Hati Sapi!
