Best 3 Indonesian Liver Beef Chicken Or Pork Recipes

**Indonesian Liver: Beef, Chicken, or Pork**

Indonesian liver is a versatile dish that can be made with beef, chicken, or pork liver. It is a popular dish in Indonesia and is often served as a side dish or main course. The liver is marinated in a mixture of spices and herbs, then grilled or fried. It is also commonly cooked with vegetables such as onions, garlic, and chilies. This article provides recipes for all three types of Indonesian liver, each with its unique flavor and texture. The beef liver recipe uses a combination of kecap manis (sweet soy sauce), palm sugar, and tamarind to create a rich and savory sauce. The chicken liver recipe is made with a spicy marinade of chili peppers, ginger, and galangal, while the pork liver recipe uses a sweet and sour sauce made with pineapple and tomatoes. All three recipes are easy to follow and can be made in under an hour. So, if you are looking for a delicious and authentic Indonesian dish, give one of these liver recipes a try.

Here are our top 3 tried and tested recipes!

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.

INDONESIAN PORK LIVER

Indonesian Pork Liver image

This is delicious, I liked the use of the turmeric with the liver here. The spices with the coconut milk make an excellent sauce.

Provided by Lee Thayer

Categories Pork

Time 45m

Number Of Ingredients 10

Ingredients

500 g pork liver, sliced into strips
1 onion, sliced into rings
1 Tbsp peanut butter
1/2 tsp sea salt
1 tsp ground coriander
1 clove garlic, minced
1/4 tsp chili powder
1/4 tsp ground turmeric
1 Tbsp soy sauce
2 Tbsp cooking oil

Steps:

1. Heat the oil in a large non stick pan on medium heat, when hot add the onion and garlic.
2. Cook the onion, stirring often until nicely browned. Remove half of the onion to a bowl and set aside for garnish.
3. Reduce heat to low, add the coriander, chili flakes, and turmeric and stir fry for 1 minute. Add the liver.
4. Cook the liver and turn often.
5. Until just browned, a few pink spots are ok as this is cooked longer.
6. Stir in the soy sauce, peanut butter, and salt. Stir in the coconut milk. Increase heat and bring to a boil. Then reduce heat to a low simmer, cover, and simmer 30 minutes, stirring occasionally.
7. Pour onto a serving plate, garnish with saved fried onions.
8. Serve with rice on the side. Enjoy.

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.

Tips:

For a richer flavor, use a combination of liver and other meats, such as beef, chicken, or pork.
To remove the bitterness from the liver, soak it in milk for 30 minutes before cooking.
Be sure to cook the liver until it is well-done, as undercooked liver can be dangerous to eat.
Serve the liver with a variety of dipping sauces, such as soy sauce, chili sauce, or kecap manis.
Enjoy liver as part of a balanced diet, as it is a good source of protein, iron, and vitamins.

Conclusion:

Indonesian liver dishes are a delicious and nutritious way to enjoy this often-overlooked organ meat. With a variety of cooking methods and flavor combinations to choose from, there's sure to be a recipe that everyone will enjoy. So next time you're looking for something new to try, give one of these recipes a try!