Here’s how to make beef liver satay that you need to pay attention to:
Ingredients:
– 1 kg beef liver, wash clean and set aside
– 1 lemongrass stalk
– 3 bay leaves
– 1 tsp salt
– 3 bay leaves
– 4 lime leaves
– 1 cinnamon stick
– 3 cloves
– 1 star anise
– Enough water to boil
Ground spices:
– 5 red onions
– 4 cloves of garlic
– 1 tsp coriander
– 3 candlenuts
– 1 segment of ginger
– 1 segment of turmeric
– 1 Lengkoas segment
– 1 tsp salt
– 7 red chilies
Fine sauce seasoning:
– 3 cayenne peppers
– 4 candlenuts
– 5 red onions
– 4 cloves of garlic
– 1 tsp coriander
– 1 segment of ginger
– 1 segment of turmeric
– 1 lengkoas segment 1 tsp granulated sugar
Additional sauce seasonings:
– 3 bay leaves
– 4 lime leaves
– 1 cinnamon stick
– 3 cloves
– 1 star anise
– Enough water
– 2 tablespoons tamarind water
– 1/2 tbsp brown sugar
– 150 g rice flour, melt with a little water
How to make beef liver Padang Satay:
1. Boil water then add beef liver along with bay leaves, salt and lemongrass.
2. Boil for about 10 minutes, turn off the heat, remove from heat and cut the liver into squares.
3. Saute the ground spices until fragrant then add the bay leaves, lime leaves, cloves, lawang leaves and cook until wilted.
4. Add enough water and let it boil then add the beef liver pieces, simmer until the spices are absorbed and the water has receded.
5. Remove and skewer the beef livers one by one, grill the beef liver satay briefly, remove and set aside.
6. For the sauce, saute the ground spices until fragrant, then add the additional ingredients except the rice flour solution, let it boil.
7. After all the spices are wilted and cooked, take the leaves so that the sauce is clean, then add the rice flour solution, stir until evenly mixed.
8. Taste correction
9. Prepare a plate, serve the grilled satay then pour over the sauce.
