Jengkol liver fried chili a la Chef Eddy Siswanto (youtube.com/Eddy Siswanto)
You may have or even often eat chili fried potatoes or chicken liver. But have you ever tasted fried chili sauce made from jengkol and beef liver? It doesn't taste as good, you know.
For jengkol fans, you can make a different menu, such as this jengkol liver fried chili sauce, a la chef Eddy Siswanto. Plus the tender beef liver, the taste is definitely a winner. Take note and try to make it, come on!
1. Materials and seasonings needed
ingredients and seasonings needed (youtube.com/Eddy Siswanto) Before starting to cook, prepare all the ingredients and seasonings first.
Ingredients for boiling beef liver:
• 500 gr beef liver
• 20 gr galangal, bruised
• 10 gr ginger, bruised
• 10 gr garlic, crushed
• 5 gr of beef flavored broth
• 5 bay leaves
• enough boiled water
Softened seasoning:
• 75 gr shallots
• 30 gr garlic
• 100 gr red curly chilies
• 50 grams of red tomatoes
• 20 gr galangal
• 10 gr ginger
• 3 candlenuts, roasted
• 2 sticks of lemongrass
• a little oil
• less water
Other ingredients and seasonings:
• 500 grams of jengkol
• 5 bay leaves
• 5 lime leaves
• 300 ml thick coconut milk
• 15 gr tamarind
• 30 gr brown sugar, sliced
• 5 gr of beef flavored broth
• 10 gr coriander powder
• 1/2 tsp ground pepper
2. Boil beef liver
boiling beef liver (youtube.com/Eddy Siswanto) Choose beef liver that is still fresh, which is reddish in color. Before boiling the beef liver, heat a little oil, then sauté the crushed garlic, ginger and galangal. Also add bay leaves, stir-fry briefly until fragrant. After that, add water and cover the pot.
Wait until the water boils, then add the beef liver. Boil beef liver until tender. According to Chef Eddy, this method is done so that the beef liver does not break easily when stirred. Enter the beef flavored broth, and cover again. Continue the boiling process until the beef liver is perfectly cooked for about 30 minutes.
3. Fried jengkol briefly
frying jengkol (youtube.com/Eddy Siswanto) Meanwhile, while waiting for the beef liver to be boiled, put all the seasoning ingredients to be mashed into the chopper. If you want it spicier, you can add cayenne pepper according to taste. Add some oil and water. Puree then set aside.
Heat the oil to fry the jengkol. Previously, make sure the jengkol has been boiled first. Jengkol is fried so that the aroma comes out more and so that it lasts longer when stored. Fry only briefly, because jengkol will harden if fried too long. As long as the jengkol aroma comes out, it can be removed immediately.
4. Sauté the ground spices
saute ground spices (youtube.com/Eddy Siswanto) Jengkol that has been fried, crushed so that the seasoning is easier to absorb and softer when eaten. Meanwhile, beef liver that has been boiled earlier can be directly cut into pieces.
Just like jengkol, beef liver is also fried briefly. As long as it smells good, then immediately removed. The next step, stir-fry the bay leaves and lime leaves, then add the ground spices. Sauté until the spices are cooked and fragrant or separated from the oil.
5. Jengkol liver fried chili sauce is ready to eat
cooking jengkol liver fried chili sauce (YouTube.com/Eddy Siswanto) Add coriander powder, ground pepper and coconut milk. Also add tamarind water, brown sugar and beef broth. Then add the fried beef liver and jengkol. Cook until the coconut milk is reduced. Turn off the stove.
Jengkol liver fried chili style Chef Eddy Siswanto is ready to be served. Jengkol liver sauce is best eaten with warm rice. Jengkol and beef liver are tender, and the seasoning is pervasive. It tastes crunchy and savory wrapped in spicy chili sauce that makes you collect.
Spicy lovers and jengkol fans, you really have to try this jengkol liver fried chili, a la chef Eddy Siswanto. Guaranteed to add rice, deh. Curious about the taste? Come on, let's execute!
(irp/Maz)