Spiced Braised Liver Recipe

(Semur Ati)

Ingredients : Serves 4

500 g

3 tablespoons

1

2 cloves

1 teaspoon

1 1/2 teaspoons

1/2 teaspoon

1/2 teaspoon

1/4 teaspoon

2 tablespoons

1/3 cup

Calves' liver or chicken livers

Oil

Medium onion, finely sliced

Garlic, finely chopped

Finely grated fresh ginger

Ground cilantro

Ground cummin

Salt

Ground black pepper

Dark soy sauce

Water

• Slice liver very thinly, wash, drain on kitchen paper and set aside.

• If using chicken livers remove tubes and any discolored spots and dive each on in half.

• Heat the oil in a large, heavy frying pan and fry onion, garlic and ginger over medium heat, stirring frequently, for 5 minutes or until golden.

• Add the slices of liver in as ingle layer and sprinkle over them the cilantro, cummin, salt and pepper.

• Turn them and fry other side for 2 minutes, then add soy sauce and water, cover and simmer for about 5 minutes, depending on the thickness of the slices.

• Do not overcook.

• Liver should lose its pinkness inside but not be allowed to get hard and dry.

• Serve immediately.