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Title: Semur Ati (Malaysian)
Categories: Meats, Malaysian, Dkuhnen msn
Yield: 4 Servings
1 lb Calves liver or chicken
Livers
3 T Oil
1 md Onion, finely diced
2 cl Garlic, finely minced
1 t Finely grated fresh ginger
1 1/2 t Ground coriander
1/2 t Ground cumin
1/2 t Salt
1/4 t Ground black pepper
2 T Dark soy sauce
1/3 c Water
Slice liver very thinly, wash, drain on kitchen paper and set aside.
If using chicken livers, remove tubes and any discoloured spots and
cut in half. Heat the oil in a large, heavy frying pan and fry
onion, garlic and ginger over medium heat, stirring frequently, for 5
mins. or until golden.
Add the slices of liver in a single layer and sprinkle over them the
coriander, cumin, salt and pepper. Turn them and fry other side dor 2
mins. then add soy sauce and water, cover and simmer about 5 mins.,
depending on the thickness of the slices. Do not overcook. Liver
should lose it's pinkness inside but not be allowed to get hard and
dry. Serve immediately.
Source: The Complete Asian Cookbook by Charmaine Solomon.
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