Spicy Indonesian Beef Liver & Tempe Stir-Fry

Spicy Beef Liver and Tempe Stir-Fry Recipe

Ingredients:

• 250 grams beef liver, diced
• 1/2 block tempeh, diced
• 10 red chilies
• 4 bird’s eye chilies
• 8 shallots
• 4 cloves garlic
• 2 candlenuts
• 1 ripe tomato
• 1 bay leaf
• 2 kaffir lime leaves
• 2 pieces ginger, sliced
• 2 pieces galangal, sliced
• 1 stalk lemongrass, bruised
• 1 piece palm sugar
• 65 ml coconut milk (Kara brand)
• 65 ml water
• Salt, sugar, and flavor enhancer to taste
• Cooking oil

Instructions:

1. Prepare the Ingredients:

   • Dice the beef liver into bite-sized pieces and rinse thoroughly.
   • Dice the tempeh and fry until it is half-cooked. Set aside.

2. Make the Spice Paste:

   • Blend the red chilies, bird’s eye chilies, shallots, garlic, candlenuts, and tomato into a smooth paste.

3. Cook the Spice Paste:

   • Heat a generous amount of cooking oil in a pan over medium heat. Add the spice paste and sauté until the oil separates and the paste is aromatic.

4. Add Liquids and Aromatics:

   • Pour in the coconut milk and water. Add the bay leaf, kaffir lime leaves, ginger, galangal, and bruised lemongrass. Bring the mixture to a boil.

5. Season the Sauce:

   • Stir in the palm sugar, salt, and sugar to taste. Add a flavor enhancer if desired. Adjust the seasoning according to your preference.

6. Cook the Beef Liver:

   • Add the diced beef liver to the pan. Cook until the liver is halfway done.

7. Combine with Tempeh:

   • Incorporate the pre-fried tempeh into the pan. Continue cooking until the beef liver is fully cooked and the tempeh is tender, and the flavors have melded together.

8. Serve:

   • Once the dish is well-seasoned and the beef liver and tempeh are cooked through, remove from heat. Serve hot and enjoy your flavorful Indonesian-style stir-fry.

Happy Cooking! 🌟