Hati Garo Rica - spicy liver from North Sulawesi
Hati Garo Rica
spicy liver from North Sulawesi
400g beef liver
1/2 tsp palm sugar
1 tsp salt
1/2 tsp lemon juice
4 tablespoons oil
5 red chilies
5 green rawits
2 cm jahe
Cut the liver into slices. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the bumbu for 3 minutes. Mix in the palm sugar, salt and lemon juice and marinate the liver for at least 30 minutes.
Roast the liver over a charcoal fire slowly until cooked and brown. Bask the liver regularly with the marinade.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff