Indonesian cuisine and taste

So no fishy beef liver coat with lemon juice and savory to remain liver, fried liver before processed, do not boil.

For 6 people

Material:
500 g beef liver, diced 1 ½ cm
½ teaspoon salt
1 tablespoon lemon juice
Oil for frying
2 bay leaves
1 cm galangal, smashed
1 stalk lemongrass, white part amabil, crushed
2 large pieces of red chili, seeded, sliced thin menyerong
75 g of young peas, discarding ends

Spices, puree:

8 onions
3 cloves garlic
4 pieces of red chili, seeded, trimmed
1 red tomatoes
1 teaspoon salt
1 teaspoon brown sugar sliced
½ tsp shrimp paste fried

Implementation:

1.Mix thoroughly beef liver, salt, and lime juice. Let stand 15 minutes, drain.
2.Fry the liver in a lot of oil and over medium heat until cooked and dry. Remove and drain.
3.Reheat the oil used to fry 3 tbsp liver, saute ground spices, bay leaves, galangal, and lemongrass until fragrant and cooked.
4.Insert slices of red pepper and peas, stir until wilted. Add the fried liver, stir until the spices to infuse. Lift and serve warm.