Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Liver | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4-1 1/2 lbs liver, beef,pork or chickens
- 1 1/2-2 cups coconut milk
- 2 kaffir lime leaf
- 1 stalk lemongrass, the fleshy part bruised
- =
Directions
Clean the liver and chop into chunks of approx 1 inch.
Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
Heat the oil in a large frying pan, add the paste and fry the paste together with the lime leaves and the lemon grass for 2 to 3 minutes Add the liver and fry for another 2 minutes.
Then add the coconut milk, start with 1 ½ cup you can always add more to taste, simmer without covering for about 15 minutes, the sauce should be thick and the liver cooked, watch that you don’t over cook the liver Taste for salt and serve this with rice as a main dish or part of an Indonesian Rijsttafel.