Indonesian Liver Beef Chicken Or Pork Recipes

INDONESIAN LIVER CURRY

Indonesian Liver Curry image

With only a few steps to cooking this is a simple and interesting way to cook liver, so good for you.

Provided by Brian Holley

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs liver
2 tablespoons oil
3 onions, sliced
1 tablespoon lemon rind, grated
2 garlic cloves, crushed and chopped
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1 teaspoon fennel seed
1/2 teaspoon chili powder
1 fresh red chile, chopped
1 green pepper, diced
1 beef stock cube
1 cup hot water
1 1/2 cups coconut milk
salt

Steps:

Heat oil in a pot and fry the onions till tender, add the lemon rind, garlic and spices, stir well and add the chilli and diced pepper, cook for 3 minutes.
Slice the liver into 1" strips and add to the pot fry for two mins . . Crumble the stock cube into the water and add to the pot with the coconut milk. Bring to the boil, reduce heat and simmer for 20 mins with the pot covered.
Season with salt to taste.
Serve with boiled rice and a vegetable curry.

Nutrition Facts : Calories 560, Fat 33.3, SaturatedFat 20.7, Cholesterol 469.3, Sodium 336.6, Carbohydrate 28.6, Fiber 5.1, Sugar 11.9, Protein 39.5

CHICKEN LIVERS INDONESIAN

Chicken Livers Indonesian image

Whenever Bali Hai calls, (and you cannot afford the trip), this recipe turns the humble and inexpensive liver-of-chickens into something special ... and worth singing about.

Provided by Gerry sans Sanddunes

Categories Beef Organ Meats

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon chili powder
1 lb chicken liver
1 cup coconut milk
1/4 cup almonds, ground
1 tablespoon fresh lemon rind, grated
2 tablespoons fresh lemon juice
1/2 teaspoon salt

Steps:

Melt butter in frying pan over medium heat.
Add onion, garlic, and chili powder and saute for 5 minutes, stirring frequently.
Add livers and saute until they are cooked through but still pink inside.
Lower heat.
Add remaining ingredients and simmer for 10 minutes, stirring occasionally.
Serve over rice.

INDONESIAN LIVER ( BEEF, CHICKEN OR PORK )

Indonesian Liver ( Beef, Chicken or Pork ) image

If you read this recipe and think that it is hot you might like to know that the original recipe uses 14 small red peppers! Add more if you like. I only taste the sauce of this, because I don't like liver, and think it is hot enough. If you cannot get the lime leaves the only substitute I know of is lime zest. The flavors do improve if you make it in advance and then reheat.

Provided by PetsRus

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4-1 1/2 lbs pork liver or 1 1/4-1 1/2 lbs chicken livers
1 1/2-2 cups coconut milk
2 kaffir lime leaves
1 stalk lemongrass, the fleshy part bruised
8 shallots, peeled, chopped
3 garlic cloves, peeled chopped
4 red chili peppers, chopped (I remove the seeds)
1 slice peeled chopped fresh galangal (3/4 inch approx) or 1 teaspoon ground galangal
1 slice peeled chopped fresh turmeric (3/4 inch approx) or 1/2 teaspoon powdered turmeric
1 slice peeled chopped fresh ginger
1 teaspoon salt
2 tablespoons peanut oil, for frying

Steps:

Clean the liver and chop into chunks of approx 1 inch.
Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
Heat the oil in a large frying pan, add the paste and fry the paste together with the lime leaves and the lemon grass for 2 to 3 minutes Add the liver and fry for another 2 minutes.
Then add the coconut milk, start with 1 ½ cup you can always add more to taste, simmer without covering for about 15 minutes, the sauce should be thick and the liver cooked, watch that you don't over cook the liver Taste for salt and serve this with rice as a main dish or part of an Indonesian Rijsttafel.

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