Friday, 2 December 2011

Liver in Thick Soya Sauce

I was faced with a large piece of liver from the Hari Raya Haji and spent quite some minutes trying to figure out how to cook it so my kids would appreciate eating it. So, I boiled, sliced, pan-fried and cooked it in soy sauce & some spices for lunch. I'm not sure if my kids will enjoy it, but I must say it tastes surprisingly good and I know Din would! :-)

  • 250 gms beef liver, boiled for 20 minutes, then sliced and deep fried
  • 1/4 cup of cooking oil
  • 1 bulb of medium sized onion, blended
  • 3 cloves of garlic, blended
  • 1/2 inch of ginger, blended
  • 1 stick of cinnamon
  • 1 star anise
  • 4 cloves
  • 4 cardamom
  • 1/2 cup of thick sweet soya sauce
  • 1 tbsp tamarind juice
  • 1 tbsp of tomato puree
  • 1 tbsp sugar
  • 1 tsp black pepper, ground
  • 2 tsp salt
  • 1 medium-sized onion cut into thick rings

  1. Heat the oil in a pan.
  2. Put in the cinnamon stick, star anise, cardamom & cloves.
  3. Quickly sautee' the blended onion, garlic & ginger until fragrant.
  4. Place the liver into the pan & cook it briefly with the sauteed ingredients & spices.
  5. Pour in the soya sauce, tomato sauce & tamarind juice.
  6. Flavour with salt, pepper & sugar.
  7. Simmer all the ingredients for about 8 minutes until the flavours are absorbed & gravy thickens.
  8. Sprinkle with whole black peppercorns if desired.
  9. Serve with hot rice.

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authorMarina Mustafa. Author of ten cookbooks.

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