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semur hati ayam (soy sauced chicken’s liver)

30 min • 2 to 4 servings •
widya laksmi larasati sunarto

30 min •     2 to 4 servings•

widya laksmi larasati sunarto

Braised pork with soy sauce and tomato wedges, served in a ceramic bowl on a wooden table with a wok and fresh tomatoes in the background.

as a girl who live in a dorm for college,i have to eat everything that i can get.mostly, junk food. knowing that it’s unhealthy, i decided to make this easy Indonesian traditional recipe sometimes, and enjoy myself as a messy chef.

my mom said, the key to a good cooking, is always ignore the recipes, and decide what to add with your own taste.

Ready

  • 4 pieces of chicken’s liver
  • few slices of fresh red or green tomato
  • 4 garlic cloves
  • 1,5 tea spoon salt
  • 50 cc sweet soy sauce
  • 200 cc water
  • 2 table spoon salad oil

    • Set

  • wok (Chinese frying pan)

    • Go!

  • blend the garlics and salt together- or just smash it well.
  • fried it with hot salad oil until it smells good.
  • pour the water into it.
  • put the chicken’s liver, let it boil or until the liver is soft and ripe, use a medium heat fire.
  • add soy sauce, mix it well and wait for 10-15 minutes.
  • add the tomatoes. wait for another 30 sec. and your soy sauced chicken liver is ready to serve.

    • Recommendations

    add something you like to taste it better, at the same time when you add the sauce, or five minutes before you take it off the stove..i always add lime water to make it more fresh. my mom used to add some slices of chili or pepper to make it hot and spicy.
    and you can change the main ingredient with every kind of meat, even to mix it with red bean, and suit the spices with the amount of your new main ingredient.
    like my mom said, ignore the recipe.
    last, sorry for your inconvenience caused by my bad English.

    chicken's liver Indonesian soy sauced

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