Beef Liver Fried Sambal Recipe

Fried beef liver sauce is also often used as a special holiday dish, side by side with ketupat and opor. Thin slices of large red chili (remove seeds) will make this dish look more interesting and delicious.

Ingredients

Beef liver - 300 grams
Bay leaf - 4 pieces
Citrus leaves - 4 pieces
Lemongrass - 2 sticks
Galangal - 2 cm
Coconut milk - 400 ml
Oil, for frying - 3 tbsp
Large red chili, thinly sliced - 1 piece
Ground spices:
Shallots - 4 grains
Garlic - 2 cloves
Candlenut, roasted - 2 grains
Large red chilies, seeds removed - 4 pieces
Terasi - 1/2 tsp
Salt - 1 tsp
Brown sugar, comb - 1 tbsp
See Mother's Recipe Version

Plans

Boil beef liver with bay leaves and lime leaves. Lift and drain. Cut the beef liver into cubes. Set aside.
Heat the oil, saute ground spices, bay leaf, lime leaves, lemon grass, and galangal until fragrant.
Pour coconut milk and cook until boiling.
Add beef liver. Stir well. Cook until the coconut milk is absorbed.
Add large red chili slices and stir briefly. Lift.
Ready to be served.
1. Fresh beef liver is dark red in color and when split there is no whitish streak or small hole, which indicates the liver contains worms.

What's the best thing to cook beef liver?

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How long to cook beef liver?

We can put the beef liver that has been washed clean into boiling water. During the boiling process, remove any dirt that floats on the surface of the water. It will take about 35 minutes for the beef liver to be completely tender.