Krengseng Beef and Liver
Ingredients:
- 500 grams beef, cut into cubes
- 500 grams beef liver, cut into cubes
- 8 red chilies
- 2 tablespoons ground dried chilies
- 12 shallots
- 10 cloves garlic
- 1/2 tablespoon ground black pepper
- 3 tablespoons sweet soy sauce
- 1 tablespoon high-quality shrimp paste
- 1/2 tablespoon palm sugar
- Salt, to taste
- Water and oil, for sautéing
Instructions:
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Prepare the Spice Paste: Begin by grinding the red chilies, shallots, and garlic into a smooth paste. Heat some oil in a pan over medium heat and sauté the spice paste until it becomes fragrant.
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Cook the Meat and Liver: Once the paste is aromatic, add the ground black pepper to the pan. Then, add the beef and beef liver cubes. Stir-fry the mixture occasionally to ensure even cooking. Cover the pan and let the meat release its juices and nearly reduce.
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Add Flavorings: Uncover the pan and stir in the sweet soy sauce, palm sugar, and shrimp paste. Mix well. Add a cup of water to the pan and continue cooking until the meat and liver are tender and the sauce has thickened to your liking. Adjust the seasoning with salt as needed.
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Serve: Once the beef and liver are fully cooked and the sauce has reached a desirable consistency, remove from heat. Serve hot with steamed rice or your preferred side dish.
This rich and flavorful dish combines the robust taste of beef and liver with a fragrant blend of spices, making it a delightful addition to any meal.
