Indonesian Liver &Rice Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Long grain rice2 2⁄3 Cup (42.67 tbs), soaked in cold water for 30 minutes and drained
 Water5 Cup (80 tbs)
 Salt1 Teaspoon
 Peanut oil3 Tablespoon
 Eggs3 , lightly beaten
 Scallions4 , chopped
 Sliced mushrooms3⁄4 Cup (12 tbs)
 Canned pimiento1 , drained and finely chopped
 Red chili1 , chopped
 Garlic2 Clove (10 gm), crushed
 Green ginger2 Inch, peeled, finely chopped
 Soy sauce2 Tablespoon
 Liver1
 Soy sauce4 Tablespoon
 Beef stock4 Tablespoon
 Wine vinegar1 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Green ginger4 Inch, peeled and chopped
 Cornstarch2 Teaspoon
 Lamb liver3 Pound, thinly sliced
 Peanut oil1⁄2 Cup (8 tbs)
 Celery stalks2 , chopped
 Bean sprouts14 Cup (224 tbs)
 Water To Taste
 Pepper To Taste
 Salt To Taste

Directions

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.
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