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Balinese Spiced Liver and Rice Recipes
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Ingredients : |
Coconut
milk
45g
desiccated coconut
345ml
boiling water
Spice
paste
2 small
onions, grated
1 clove
garlic, crushed
1/4 tsp
turmeric
1/2 tsp
brown sugar
pinch of
black pepper
pinch of
salt
1 tbsp soy
sauce
1 bay leaf
1 tsp
minced chili
1 tbsp
peanut butter
juice of
1/2 lemon
500g
chicken livers, sliced
750g
cooked brown rice
tomato and
cucumber - garnish
wedges -
garnish |
Method :
- Make the coconut milk: Combine
coconut with boiling water.
- Leave to stand for 5 minutes.
- Strain, reserving liquid; then
press the coconut to extract any remaining moisture.
- Reserve.
- Make the spice paste: Mix all the
paste ingredients together.
- If the paste is too thick, add a
little water.
- In a saucepan, bring the paste to
a gentle simmer and cook, stirring frequently for 5 minutes.
- Add the chicken livers and cook,
stirring gently, until the livers change color.
- Add the reserved coconut milk.
- Slowly bring the mixture to the
boil, stirring constantly.
- Reduce heat, simmer until the
mixture thickens, about 5 minutes.
- Serve hot on a bed of boiled with
brown rice.
- Garnish with wedges of tomato and
cucumber.
Serves 4 - 6
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