Balinese Spiced Liver and Rice Recipes

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

1. Make the coconut milk: Combine coconut with boiling water.
2. Leave to stand for 5 minutes.
3. Strain, reserving liquid; then press the coconut to extract any remaining moisture.
4. Reserve.
5. Make the spice paste: Mix all the paste ingredients together.
6. If the paste is too thick, add a little water.
7. In a saucepan, bring the paste to a gentle simmer and cook, stirring frequently for 5 minutes.
8. Add the chicken livers and cook, stirring gently, until the livers change color.
9. Add the reserved coconut milk.
10. Slowly bring the mixture to the boil, stirring constantly.
11. Reduce heat, simmer until the mixture thickens, about 5 minutes.
12. Serve hot on a bed of boiled with brown rice.
13. Garnish with wedges of tomato and cucumber.

Serves 4 - 6

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