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Indonesian Liver &Rice

Flavors.of.Asia's picture
  Long grain rice 2 2⁄3 Cup (42.67 tbs), soaked in cold water for 30 minutes and drained
  Water 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Peanut oil 3 Tablespoon
  Eggs 3 , lightly beaten
  Scallions 4 , chopped
  Sliced mushrooms 3⁄4 Cup (12 tbs)
  Canned pimiento 1 , drained and finely chopped
  Red chili 1 , chopped
  Garlic 2 Clove (10 gm), crushed
  Green ginger 2 Inch, peeled, finely chopped
  Soy sauce 2 Tablespoon
  Liver 1
  Soy sauce 4 Tablespoon
  Beef stock 4 Tablespoon
  Wine vinegar 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Green ginger 4 Inch, peeled and chopped
  Cornstarch 2 Teaspoon
  Lamb liver 3 Pound, thinly sliced
  Peanut oil 1⁄2 Cup (8 tbs)
  Celery stalks 2 , chopped
  Bean sprouts 14 Cup (224 tbs)
  Water To Taste
  Pepper To Taste
  Salt To Taste

First prepare the liver.
Combine the soy sauce, stock, vinegar, water, seasoning, garlic, half the ginger and cornflour (cornstarch) in a shallow bowl.
Add the liver slices and set aside to marinate for 45 minutes, basting frequently.
Meanwhile, prepare the rice.
Put the rice, water and' salt into a large saucepan and bring to the boil.
Cover, reduce the heat to low and simmer for 15 to 20 minutes, or until the rice is tender and the liquid absorbed.
Remove from the heat and set aside.
Heat 1 tablespoon of the oil in a small frying-pan.
When it is hot, add the eggs and fry on each side until they are set in a thin omelet.
Slide the omelet on to a plate and cut into thin strips.
Set aside.
Preheat the oven to very cool 130°C (Gas Mark 1/2, 250°F).
Heat the remaining oil in a large frying-pan.
When it is hot, add the spring onions (scallions), mushrooms, pimiento, chilli, garlic and ginger and fry until the spring onions (scallions) are soft.
Stir in the rice, soy sauce and omelet strips and fry for 3 minutes, stirring occasionally.
Transfer to an ovenproof dish and keep hot in the oven while you cook the liver.
Heat the oil in a large frying-pan.
When it is hot, add the remaining ginger and fry for 2 minutes.
Increase the heat to moderately high and add the liver and marinade to the pan.
Fry, stirring and turning occasionally, for 6 minutes.
Stir in the remaining ingredients and fry for 3 minutes, or until the liver slices are cooked through.
Remove the dish from the oven and arrange the liver slices over the rice.
Spoon over the sauce and vegetables and serve at once.

Recipe Summary

Main Dish

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Indonesian Liver &Rice Recipe