Balinese-style Veal Liver

Ingredients

In this Balinese adaptation, the traditional French dish of Foie de veau à la Lyonnaise is transformed into a Balinese-style dish by incorporating the unique flavors and ingredients of Balinese cuisine. The original dish is typically cooked with butter, onions, and white wine, whereas the Balinese version uses a blend of Balinese spices and sambal matah for a more vibrant and spicy flavor profile. We alse have the original recipe for Foie de veau à la Lyonnaise, so you can check it out.

• 500g (1.1 lb) veal liver 500g (1.1 lb) veal liver
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Steamed rice, for serving Steamed rice, for serving
• Sambal matah, for serving Sambal matah, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Slice the veal liver into thin strips and place them in a bowl.
2. 2.
   In a separate bowl, combine the turmeric powder, lemongrass, ginger, garlic, and red chilies to make a marinade.
3. 3.
   Pour the marinade over the veal liver and mix well to ensure the liver is coated evenly. Let it marinate for at least 30 minutes.
4. 4.
   Heat the vegetable oil in a pan over medium heat.
5. 5.
   Add the marinated veal liver to the pan and cook for about 3-4 minutes on each side, or until cooked through.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Balinese-style veal liver with steamed rice and a side of sambal matah.

Treat your ingredients with care...

• Turmeric — Turmeric stains easily, so be careful when handling it to avoid staining your hands or clothes.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Sambal matah — Adjust the amount of chili in the sambal matah according to your preferred level of spiciness.

Tips & Tricks

• For a milder flavor, you can reduce the amount of red chilies in the marinade.
• Make sure not to overcook the veal liver to maintain its tenderness.
• Serve the dish with a squeeze of lime juice for an extra burst of freshness.
• If you can't find veal liver, you can substitute it with chicken liver or beef liver.
• To make the sambal matah, combine finely chopped shallots, sliced chili, lime juice, and a pinch of salt.

Serving advice

Serve the Balinese-style Veal Liver with steamed rice and a generous spoonful of sambal matah on the side. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Arrange the sliced veal liver on a plate, drizzle some of the pan juices over it, and sprinkle with sliced red chilies for a vibrant presentation. Serve the steamed rice in a separate bowl and the sambal matah in a small dish on the side.