Indonesian Liver Beef Chicken or Pork
Savor the bold and exotic flavors of Indonesia with this Indonesian Liver recipe, featuring your choice of beef, chicken, or pork liver. Infused with an aromatic blend of shallots, garlic, red chilies, ginger, and optional galangal, this vibrant dish is simmered in rich coconut milk and seasoned with warming spices like turmeric, coriander, and cumin. Sweet soy sauce (kecap manis) lends a hint of caramelized sweetness, while kaffir lime and bay leaves add citrusy depth. Perfectly paired with steamed rice, this tender and flavorful liver dish is a symphony of creamy, spicy, and savory notes that captures the essence of Indonesian comfort food. Quick to prepare and irresistibly delicious, it’s a must-try for adventurous eaters and lovers of Asian cuisine!
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Recipe Information
Ingredients
- 500 grams Liver (beef, chicken, or pork)
- 5 small Shallots
- 4 large Garlic cloves
- 3 pieces Red chilies (adjust to taste)
- 1 inch Ginger
- 1 inch Galangal (optional)
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 2 tablespoons Sweet soy sauce (kecap manis)
- 400 milliliters Coconut milk
- 2 pieces Kaffir lime leaves
- 2 pieces Bay leaves
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 0.5 teaspoons Sugar
- 100 milliliters Water
- 1 piece Lime or lemon
Instructions
Clean the liver by removing the membrane or any tough portions, then rinse under cold water.
Cut the liver into bite-sized pieces and squeeze lime or lemon juice over it to remove any odors. Let sit for 5 minutes and then rinse again. Pat dry with a paper towel.
In a blender or food processor, blend shallots, garlic, chilies, ginger, and galangal (if using) into a smooth paste.
Heat cooking oil in a large skillet or wok over medium heat. Add the blended spice paste and stir-fry for 2-3 minutes until fragrant.
Add turmeric powder, coriander powder, and cumin powder to the pan, stirring well to combine for another minute.
Add the liver pieces to the pan and cook for 2-3 minutes, stirring frequently, until the liver is slightly browned on all sides.
Pour in the coconut milk and water, then add the kaffir lime leaves and bay leaves. Stir well.
Bring to a gentle simmer, cover, and let cook for about 15-20 minutes, stirring occasionally to prevent sticking.
Add sweet soy sauce, salt, and sugar to the pan, stirring to combine. Taste and adjust seasonings as needed.
Continue simmering uncovered for 5-10 minutes, or until the sauce has thickened to your desired consistency and the liver is tender.
Remove from heat and discard the kaffir lime leaves and bay leaves.
Serve hot with steamed rice, garnished with additional lime wedges if desired.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1980 mg | 660% | |
| Sodium | 3562 mg | 155% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 58.7 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 276 mg | 21% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 2942 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
