Liver and Rice (INDONESIAN)

Liver and Rice

This dish makes a delicious main meal prepared at festive occassions.  

This recipe is easy to make, but takes time to prepare. 

Ingredients     -      Serves  6-8

1. I lb. [2 2/3 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained

2. 2 pints [5 cups] water

3. 1 teaspoon salt

4. 3 tablespoons peanut oil

5. 3 eggs, lightly beaten

6. 4 spring onions [scallions], trimmed and chopped

7. 3 oz. button mushrooms, wiped clean and sliced

8. 1 red chilli, finely chopped

9. 2 garlic cloves, crushed

10. 2-inch piece fresh root ginger, peeled and very finely chopped

11. 2 tablespoons soy sauce

LIVER :

1. 4 tablespoons soy sauce

2. 4 tablespoons beef stock

3. 1 tablespoon wine vinegar

4. 2 tablespoons water

5. 1 teaspoon black pepper

6. 4-inch piece fresh root ginger, peeled and very finely chopped

7. 2 teaspoons cornflour [cornstarch]

8. 3 lb. lamb's liver, thinly sliced

9. 2 fl. oz. [1/4 cup] peanut oil

10. 2 celery stalks, finely chopped

11. 12 oz. bean sprouts

Preparations :

First prepare the liver. In a large, shallow dish, combine the soy sauce, beef stock vinegar, water, pepper, half of the ginger and the cornflour [cornstarch]. Place the liver slices in the mixture and baste well. Set aside to marinate for 45 minutes basting frequently.

Meanwhile, prepare the rice. Put the rice in a large saucepan. Pour over the water and add the salt. Bring the water to the boil over high heat. Cover the pan reduce the heat to low and simmer for 15 to 20 minutes or until the rice is tender and has absorbed all the liquid Remove the pan from the heat.

In a small frying-pan, heat 1 tablespoon of the oil over moderate heat. When the oil is hot, add the eggs and fry for 3 minutes on each side or until they are set in a thin omelet. Remove the pan from the heat. Cut the omelet into thin strips about 2-inches long and ½-inch wide.

Preheat the oven to very cool 250 F (Gas Mark ½, 130 C).

In a large frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the spring onions [scallions], mushrooms,chilli,garlic and ginger and fry , stirring occasionally, for 3 to 4 minutes or until the spring onions [scallions] are soft and translucent but not brown. Stir in the cooked rice , soy sauce and omelet strips and fry, stirring occasionally, for 3 minutes or until all the ingredients are warmed through.

Transfer the mixture to a warmed, ovenproof serving dish. Place in the oven and keep hot while you cook the liver.

In a large frying pan, heat the oil over moderate heat. When the oil is hot, add the remaining ginger and fry, stirring constantly, for 2 minutes. Increase the heat to moderately high and add the liver slices and marinade to the pan. Fry, stirring and turning occasionally, for 6 minutes. Stir in the celery and bean sprouts, and continue to fry, stirring and turning occasionally, for a further 3 minutes or until the liver is cooked.

Remove the serving dish from the oven and arrange the liver slices decoratively over the rice. Spoon over the sauce and vegetables and serve at once.

Liver and Rice is a Dutch adoption of the traditional Indonesian Nasi Goreng.