Indonesian Beef Liver and Potato Rendang Recipe

Rendang Kentang Ati Sapi Ala Akuhhh… Hihihi

Ingredients

• 1 package beef liver (available at Giant)
• 1 potato
• Galangal
• Bay leaves
• Lemongrass
• Turmeric
• Shallots
• Garlic
• Coriander
• 10 red curly chilies
• Cooking oil
• Kara coconut milk
• Water
• Ginger
• Royco seasoning
• Sasa seasoning (optional)
• Sugar

Steps

1. Prepare the Beef Liver: Wash the beef liver thoroughly under running water and drain well. Bring a pot of water to a boil, then add the beef liver. Boil the liver to remove any unpleasant odors and to expel any blood. Once cooked, remove from the pot and set aside.

2. Prepare the Spice Paste: Grind the galangal, lemongrass, turmeric, shallots, garlic, and coriander together into a fine paste. Use a mortar and pestle or a food processor for convenience.

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3. Sauté the Spice Paste: Heat a generous amount of cooking oil in a pan. Add the spice paste and sauté until fragrant. Add the bay leaves, lemongrass, and galangal, and continue to cook for a few minutes.

4. Add Liquid Ingredients: Pour in some water and Kara coconut milk into the pan. Stir well to combine with the spice paste.

5. Cook the Beef Liver: Add the pre-cooked beef liver into the pan. Simmer gently, allowing the liver to absorb the rich flavors of the spices and coconut milk.

6. Season and Simmer: Sprinkle in Royco seasoning, a touch of Sasa seasoning if using, and sugar. Stir to combine and let the mixture simmer until the sauce reduces and the oil starts to separate.

7. Final Touches: Allow the dish to simmer for a few more minutes, letting the flavors meld together perfectly. Once the rendang reaches the desired consistency and richness, remove from heat.

8. Serve: Serve the rendang hot, ideally with steamed rice. Enjoy the rich and aromatic flavors of this Indonesian classic.

Notes

• Spice Adjustment: Adjust the number of red chilies to your preferred level of spiciness.
• Consistency: The longer you cook the rendang, the richer and thicker it will become. Ensure you stir occasionally to prevent burning.
• Additional Ingredients: Feel free to add other ingredients like kaffir lime leaves or turmeric leaves for added aroma and flavor.

Nutritional Information (per serving)

• Calories: 280
• Protein: 20g
• Fat: 15g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 3g

This unique take on rendang incorporates the rich, creamy flavors of coconut milk with the earthy undertones of galangal and lemongrass, creating a truly indulgent dish that’s perfect for a special meal. Enjoy the bold flavors and fragrant aromas of this traditional Indonesian recipe, and feel free to tweak the spice levels to match your palate. Happy cooking!