PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - BakingShop  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Coupons
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements
      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.


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - BakingShop - Cake Decorating - Jobs - Links

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart