search
last read
- Tom Juet Gra-Dook Mu - Pork rib stew
- Chongqing Chicken - very spicy fried chicken
- Sambal Cocol - spicy and sweet sauce for pangsit
- Tempe Bacem - 2 - Simple sweet baked tempe
- Chung Tong Gai - Chicken in spicy sauce
- Ayam Woku Balanga (Manado) - spicy fried chicken in green
- Bakso Sapi Sauce Padang - meatballs with a spicy sauce from Padang
Semur Hati Sapi Kuah Gurih - Stew of liver in fragrant spicy sauce

Semur Hati Sapi Kuah Gurih
Stew of liver in fragrant spicy sauce
Bahan-bahan:
Ingredients:
500 gr bovine liver
400 ml of water
4 salam leaves
2 cm jahe
6 shallots
2 sereh / lemongrass
6 tbsp kecap manis
1 tsp asam water
1/2 tbsp salt
1/2 tsp pepper
1 tsp nutmeg
800 ml coconut milk
5 cloves
2 cm cinnamon
2 tbsp oil
Haluskan:
bumbu:
4 cloves of garlic
2 cm jahe
3 red lomboks
1/2 tsp jinten
Cara Membuat:
preparation:
Heat in a pan the water together with the liver, the jahe and 2 salam leaves and cook the liver until done. Then cut the liver into slices (1.2 cm thick). Slice the shallots finely. Pound or grind the ingredients for the bumbu to a paste.
Heat in a pan the oil and fry the bumbu together with the shallots for 3 minutes. Then add the salam and sereh and fry for another 2 minutes. Then add the liver and mix well.
Then add the kecap, the asam water, the salt, the pepper and nutmeg and mix. Then add the coconut milk, the clove and the cinnamon and let it simmer until the sauce thickens.
Stew of liver in fragrant spicy sauce
Bahan-bahan:
Ingredients:
500 gr bovine liver
400 ml of water
4 salam leaves
2 cm jahe
6 shallots
2 sereh / lemongrass
6 tbsp kecap manis
1 tsp asam water
1/2 tbsp salt
1/2 tsp pepper
1 tsp nutmeg
800 ml coconut milk
5 cloves
2 cm cinnamon
2 tbsp oil
Haluskan:
bumbu:
4 cloves of garlic
2 cm jahe
3 red lomboks
1/2 tsp jinten
Cara Membuat:
preparation:
Heat in a pan the water together with the liver, the jahe and 2 salam leaves and cook the liver until done. Then cut the liver into slices (1.2 cm thick). Slice the shallots finely. Pound or grind the ingredients for the bumbu to a paste.
Heat in a pan the oil and fry the bumbu together with the shallots for 3 minutes. Then add the salam and sereh and fry for another 2 minutes. Then add the liver and mix well.
Then add the kecap, the asam water, the salt, the pepper and nutmeg and mix. Then add the coconut milk, the clove and the cinnamon and let it simmer until the sauce thickens.
- Written by AsianCook