Ingredients

Serving 5 portion

• 300 gr Beef liver
• 4 Bay leaves
• 4 kafir lime leaves
• 2 lemongrass
• 2 cm galangal
• 400 ml coconut milk
• 3 tablespoon cooking oil/ sunflower oil, for frying
• 1 large red chili, thinly sliced

Ground Spices:

• 4 Shallots
• 2 Garlic
• 2 Candlenut, roasted
• 4 large red chilies, seeds removed
• 2 tablespoon salt
• 1 tablespoon brown sugar white sugar

Preparation

• Boil beef liver with bay leaves and lime leaves. Lift and drain. Cut the beef liver into cubes. Set aside.
• Heat oil, saute ground spices, bay leaves, lime leaves, lemongrass, 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.

Notes

• Find the fresh beef liver, not dry looks
• Always use sharp knife when you cut beef liver to avoid bad texture