Beef Liver in Coconut Milk

Introduction

History

The origins of Beef Liver in Coconut Milk can be traced back to the culinary traditions of Southeast Asia, where the use of coconut milk and a variety of spices in cooking is prevalent. This dish is inspired by similar recipes found in countries such as Indonesia, Malaysia, and Thailand, where the combination of meat and coconut milk is a common theme in many traditional dishes. Over time, this recipe has evolved, incorporating local ingredients and cooking techniques to create a dish that is both flavorful and nutritious.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the best results when preparing Beef Liver in Coconut Milk, consider the following tips and tricks:

- Soak the beef liver in milk or a mixture of water and vinegar for a few hours before cooking to help remove any bitterness.

- Use fresh coconut milk for the best flavor and consistency. If using canned coconut milk, shake well before opening.

- Be careful not to overcook the liver, as it can become tough and chewy. Simmer gently until just cooked through.

- Adjust the amount of red chilies in the spice mix according to your preference for heat.

Serving Suggestions

Serve the Beef Liver in Coconut Milk hot with a side of steamed white rice or cauliflower rice for a low-carb alternative. Garnish with fresh cilantro leaves and a squeeze of lime juice for added freshness and flavor.

Cooking Techniques

This recipe involves simmering, a gentle cooking technique that allows the flavors to meld together beautifully while ensuring the liver remains tender. The key is to maintain a low heat and avoid boiling, which can toughen the liver.

Ingredient Substitutions

If turmeric leaf is unavailable, substitute with a pinch of ground turmeric.

- Lemon grass can be replaced with a teaspoon of lemon zest for a similar citrusy flavor.

- Asam gelugur can be substituted with tamarind paste for a comparable sourness.

Make Ahead Tips

The spice mix can be prepared in advance and stored in the refrigerator for up to a week or in the freezer for longer storage. This allows for quicker preparation time on the day of cooking.

Presentation Ideas

Serve the dish in a shallow bowl to showcase the rich, creamy sauce. Garnish with thinly sliced kaffir lime leaves and red chili slices for an attractive presentation that hints at the flavors within.

Pairing Recommendations

Pair this dish with a light, crisp white wine such as Sauvignon Blanc or a dry Riesling to complement the rich flavors of the liver and coconut milk.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or coconut milk if the sauce has thickened too much.

Nutrition Information

Calories per serving

A single serving of Beef Liver in Coconut Milk contains approximately 300-350 calories, making it a moderately calorie-dense meal. The majority of the calories come from the fats in the coconut milk and the protein in the beef liver.

Carbohydrates

This dish is relatively low in carbohydrates, with the main source being the small amount present in the coconut milk and the spices used in the recipe. The total carbohydrate content per serving is approximately 5-10 grams, making it a suitable option for those following a low-carb diet.

Fats

Beef liver in coconut milk is rich in healthy fats, primarily from the coconut milk. Coconut milk contains medium-chain triglycerides (MCTs), which are known for their energy-boosting properties and ability to support heart health. The total fat content per serving is approximately 20-25 grams, with a significant portion being saturated fat from the coconut milk.

Proteins

Beef liver is an excellent source of high-quality protein, essential for muscle growth and repair. A single serving of this dish provides approximately 20-25 grams of protein, making it a great option for those looking to increase their protein intake.

Vitamins and minerals

Beef liver is one of the most nutrient-dense foods available, rich in vitamins A, B12, and iron. These nutrients support vision, energy production, and red blood cell formation, respectively. The addition of spices and herbs also contributes small amounts of vitamins and minerals, enhancing the nutritional profile of the dish.

Alergens

This recipe contains potential allergens, including coconut (a tree nut) and beef. Individuals with allergies to these ingredients should avoid this dish or seek suitable substitutions.

Summary

Beef Liver in Coconut Milk is a nutritious dish that provides a good balance of proteins, healthy fats, and essential vitamins and minerals. It is low in carbohydrates and relatively high in calories, making it suitable for those on low-carb or ketogenic diets.

Summary

Beef Liver in Coconut Milk is a flavorful and nutritious dish that combines the rich taste of beef liver with the creamy sweetness of coconut milk. Enhanced with aromatic spices and herbs, it's a delightful representation of Southeast Asian cuisine. With its high protein content and essential nutrients, it's not only delicious but also beneficial for health. Whether served for a special occasion or as part of a regular meal, it's sure to impress with its exotic flavors and nutritional benefits.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a rainy afternoon and I was flipping through some old recipe books that my dear friend Elsie had given me. As soon as I came across the page for Beef Liver in Coconut Milk, I knew I had to give it a try.

Elsie was the one who first introduced me to the wonders of cooking. She was a fantastic cook and had a treasure trove of recipes passed down from her own grandmother. Every time I visited her, she would have a new dish for me to try, and I loved learning from her.

I remember the first time I tried Beef Liver in Coconut Milk. It was a revelation. The rich, creamy coconut milk paired perfectly with the tender beef liver, creating a dish that was both comforting and exotic. I knew that this recipe would become a favorite in my own kitchen.

I asked Elsie where she had learned the recipe, and she told me that she had picked it up during her travels in Thailand. She had taken a cooking class while she was there and had come back with a whole new repertoire of dishes to try.

I was fascinated by the idea of learning to cook from people in different parts of the world. I loved the idea that food could be a way to connect with others, to learn about their culture and traditions. I knew that I had to try my hand at making Beef Liver in Coconut Milk myself.

I set to work gathering all the ingredients I would need. The recipe called for fresh beef liver, coconut milk, onions, garlic, ginger, chili peppers, and a variety of spices. I made a trip to the market to pick up everything I needed, and then I got to work in the kitchen.

The first step was to marinate the beef liver in a mixture of soy sauce, fish sauce, and lime juice. I let it sit for a few hours to absorb all the flavors, and then I moved on to the next step.

I sautéed the onions, garlic, ginger, and chili peppers in a little oil until they were fragrant and caramelized. Then I added the marinated beef liver and let it cook until it was just done. Finally, I poured in the coconut milk and let the whole thing simmer until the flavors had melded together beautifully.

The aroma that filled my kitchen was intoxicating. The rich, spicy scent of the curry paste mingled with the sweet, nutty fragrance of the coconut milk. I couldn't wait to dig in and taste the fruits of my labor.

When I finally sat down to eat, I was blown away by how delicious the Beef Liver in Coconut Milk was. The tender liver practically melted in my mouth, and the creamy coconut milk sauce was the perfect accompaniment. I couldn't believe that I had made something so wonderful with my own two hands.

From that day on, Beef Liver in Coconut Milk became a staple in my kitchen. Whenever I made it, the scent would waft through the house, drawing my family to the kitchen like moths to a flame. It was a dish that brought us together, that filled us with warmth and comfort.

I often think back on that rainy afternoon when I first discovered the recipe for Beef Liver in Coconut Milk. It was a turning point for me, a moment when I realized the power of food to bring people together, to create memories that would last a lifetime.

And so, I continue to cook and explore new recipes, always eager to learn from others and to pass on the joy of cooking to those around me. Who knows what culinary adventures await me next? But one thing is for certain: Beef Liver in Coconut Milk will always hold a special place in my heart.

Categories

| Cilantro Recipes | Coconut Milk Recipes | Fresh Chile Pepper Recipes | Galangal Recipes | Ginger Recipes | Indonesian Meat Dishes | Indonesian Recipes | Kaffir Lime Leaf Recipes | Lemongrass Recipes | Liver Recipes | Shallot Recipes | Turmeric Recipes |

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