Spicy Indonesian Beef Liver Stir-Fry
Ingredients
- 250g beef liver
- 1 pack petai
- 2 kaffir lime leaves
- 1 stalk lemongrass
- 2 bay leaves
- 1 tablespoon tamarind juice
Spice paste
- 3 cloves garlic
- 5 shallots
- 5 cm turmeric
- 5 roasted candlenuts
- 1 teaspoon roasted coriander
- 3 large red chilies, seeds removed
- 5 bird's eye chilies
- Sugar to taste
- Salt to taste
- Stock powder to taste
Preparation
Boil beef liver with a little salt until tender, then drain and cut into cubes. Set aside.
Peel petai and leave whole or cut into pieces.
Heat oil in a pan and sauté the ground spice paste until fragrant, cooked, and oily.
Add kaffir lime leaves, bay leaves, and lemongrass, then stir well.
Add the boiled beef liver and tamarind juice, stir well. Optionally add a little water and cook until spices are absorbed and liquid evaporates.
Finally, add petai and cook briefly. Taste and adjust seasoning.
Notes
This recipe does not include potatoes or carrots, but they can be added if desired.
No coconut milk is used in this preparation.
