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:
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Prepare the Beef Liver:
- Clean the beef liver thoroughly. Boil until cooked through, then cut into pieces according to your preference.
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Make the Spice Paste:
- Blend the shallots, garlic, candlenuts, red chilies, ginger, galangal, and cumin seeds (if using) into a smooth paste.
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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.
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Add the Beef Liver:
- Add the cooked beef liver pieces to the pan. Stir well to coat the liver with the spice paste.
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Simmer:
- Pour in enough water to cover the liver. Stir and let it simmer until the liquid starts to reduce.
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Incorporate Coconut Milk:
- Add the coconut milk to the pan. Continue cooking until the mixture thickens and the oil begins to separate.
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Season:
- Season with salt, sugar, and sweet soy sauce to taste. You may add palm sugar if you prefer a richer sweetness.
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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.
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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.