Indonesian Liver

Indonesian Liver Recipe - Authentic & Flavorful Dish from Indonesia

Region / culture: Indonesia | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Indonesian liver is a flavorful and aromatic dish that is popular in Indonesian cuisine. The combination of tender chicken liver, creamy coconut milk, and fragrant spices creates a dish that is both comforting and satisfying.

History

Indonesian liver has been a staple in Indonesian cuisine for centuries. The dish is often served as part of a traditional Indonesian Rijsttafel, a Dutch-influenced meal that features an array of small dishes served with rice. The use of spices like galangal, turmeric, and ginger in Indonesian liver reflects the rich culinary heritage of Indonesia.

Ingredients

1.25 – 1.5 lb (680 g) beef, pork, or chicken liver
1.5 – 2 cups coconut milk
2 kaffir lime leaves
1 stalk lemongrass, bruised

For the spice paste

8 shallots, peeled and chopped
3 cloves garlic, peeled and chopped
4 red chili peppers, chopped (seeds removed)
1 slice fresh galangal, peeled and chopped (approximately 0.75 inch) or 1 tsp ground galangal
1 slice fresh turmeric, peeled and chopped (approximately 0.75 inch) or 0.5 tsp powdered turmeric
1 slice fresh ginger, peeled and chopped
1 tsp salt
2 tbsp peanut oil, for frying

How to prepare

Clean the liver and chop it into approximately 1-inch chunks.
Prepare the paste by combining all the ingredients, except for the oil, in a blender or food processor. Pulse until a paste forms.
In a large frying pan, heat the oil. Add the paste, lime leaves, and lemon grass. Fry for 2 to 3 minutes. Then, add the liver and fry for an additional 2 minutes.
Next, add the coconut milk. Start with 1.5 cups, and adjust to taste. Simmer uncovered for about 15 minutes, until the sauce thickens and the liver is cooked. Be careful not to overcook the liver. Taste for salt and serve with rice as a main dish or as part of an Indonesian Rijsttafel.

Variations

For a spicier version, add more chili peppers to the spice paste.
Substitute chicken liver with beef liver for a different flavor profile.

Cooking Tips & Tricks

Be sure to clean the liver thoroughly before cooking to remove any impurities.

- Adjust the amount of coconut milk to your taste preference. Some prefer a thicker sauce, while others prefer a thinner consistency.

- Be careful not to overcook the liver, as it can become tough and rubbery.

- Serve the dish with steamed rice to soak up the flavorful sauce.

Serving Suggestions

Serve Indonesian liver with steamed rice and a side of sambal for a complete meal.

Cooking Techniques

Frying the spice paste before adding the liver helps to release the flavors of the spices and aromatics.

Ingredient Substitutions

If you can't find fresh galangal, turmeric, or ginger, you can use dried versions or substitute with ground spices.

Make Ahead Tips

You can prepare the spice paste in advance and store it in the refrigerator for up to a week.

Presentation Ideas

Garnish the dish with fresh cilantro or sliced red chili peppers for a pop of color.

Pairing Recommendations

Indonesian liver pairs well with a light and refreshing cucumber salad or pickled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

10g per serving

Fats

20g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin A, iron, and potassium.

Alergens

This dish contains peanuts and coconut milk.

Summary

Indonesian liver is a nutrient-dense dish that is high in protein and essential vitamins and minerals. However, it is also high in fats and calories, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Indonesian liver is a delicious and aromatic dish that showcases the bold flavors of Indonesian cuisine. With a rich and creamy coconut milk sauce and a fragrant spice paste, this dish is sure to become a favorite at your dinner table. Enjoy it with steamed rice and sambal for a complete and satisfying meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Indonesian Liver. It was a warm summer day, and I had just finished browsing through an old cookbook that belonged to my dear friend, Mrs. Jenkins. As I turned the pages, I came across a recipe for Indonesian Liver that immediately caught my eye.

The recipe called for a unique blend of spices and ingredients that I had never used before. I was intrigued by the combination of flavors and knew that I had to try it out. I decided to pay a visit to Mrs. Jenkins and ask her about the recipe.

When I arrived at her house, Mrs. Jenkins greeted me with a warm smile and invited me into her cozy kitchen. I showed her the recipe and asked her if she had ever made Indonesian Liver before. To my surprise, she told me that it was one of her favorite dishes to make.

Mrs. Jenkins went on to explain that she had learned the recipe from a friend who had traveled to Indonesia many years ago. She had tweaked the recipe over the years to make it her own, and now she was happy to pass it on to me. I was thrilled at the opportunity to learn from her and eagerly took notes as she guided me through the steps.

We started by marinating the liver in a mixture of soy sauce, ginger, garlic, and a touch of sugar. Mrs. Jenkins explained that this would help to tenderize the meat and infuse it with flavor. While the liver was marinating, we prepared the rest of the ingredients: onions, bell peppers, tomatoes, and a blend of Indonesian spices that Mrs. Jenkins had brought back from her travels.

As we cooked, Mrs. Jenkins shared stories of her time in Indonesia and the wonderful people she had met along the way. She spoke of the vibrant markets filled with exotic fruits and vegetables, and the bustling street vendors selling delicious street food.

I listened intently, soaking in every word as I stirred the fragrant mixture in the pan. The aroma of the spices filled the kitchen, making my mouth water in anticipation. Mrs. Jenkins smiled as she watched me, knowing that I was eager to taste the finished dish.

After simmering the liver and vegetables together, Mrs. Jenkins ladled the steaming mixture onto a bed of fluffy white rice. She garnished it with fresh cilantro and a squeeze of lime, then handed me a spoon to dig in.

I took my first bite and was instantly transported to a world of bold flavors and exotic spices. The tender liver melted in my mouth, while the vegetables added a burst of freshness and color. The combination of sweet and savory, spicy and tangy was a symphony of tastes that danced on my palate.

Mrs. Jenkins watched me with a twinkle in her eye, knowing that I had fallen in love with the dish just as she had all those years ago. She told me that cooking was not just about following a recipe, but about creating memories and sharing them with others.

As I finished my meal, I thanked Mrs. Jenkins for teaching me the recipe for Indonesian Liver and for sharing her passion for cooking with me. I left her house that day feeling inspired and eager to recreate the dish for my own family.

Since then, Indonesian Liver has become a staple in my household, a dish that reminds me of the day I learned the recipe from Mrs. Jenkins. Every time I make it, I am transported back to her kitchen, surrounded by the warmth and love of a dear friend.

And so, I continue to cook and share this recipe with others, passing on the tradition of Indonesian Liver to future generations. As I do, I know that a part of Mrs. Jenkins will always be with me, guiding me in the kitchen and filling my home with the aromas of exotic spices and cherished memories.