Rendang Hati

Rendang Hati

Hati (beef liver) from qurban baru2 ni still there in the freezer…I keep on thinking of how can I finish it off coz dah lama sangat kat dalam tu. So, since I was a bit “rajin” yesterday, I decided to make rendang out of it. This morning I made pulut kuning to couple with the rendang…but Sofea and Jessy still makan the pulut with serunding and sugar…hmmm typical Kelantanese!

Ingredient :-

  • I kg hati lembu
  • 4 lemongrass
  • 1/2 ” galangal (lengkuas)
  • 1″ ginger
  • 2 onions
  • 6 cloves garlic
  • 10 dried chilies
  • 10 small thai chilies
  • 1 tbsp fennel seeds
  • 1 tsp cummin
  • 1 tbsp coriander seeds
  • 250 ml coconut milk
  • 1 tumeric leaf (daun kunyit) – rough chopped
  • 6 kaffir leaves (daun limau purut) – rough chopped
  • 1 asam keping
  • 1 tbsp kerisik
  • sugar and salt to taste

Method :-

Grind the coriander, fennel and cummin. Soak dried chillies in hot water until soft. Place soaked dried chilies, small thai chillies, onion, garlic, galangal, ginger and lemongrass into a blender. Blend to a paste.
Heat a heavy based pan. Add oil and then fry the paste until fragrant. Add the ground coriander, fennel and cummin and cook for 3 to 4 minutes, stirring continuously. Add hati (beef liver); cook over a medium heat until the liver is 1/2 cooked. Stir in salt, sugar, coconut milk, kerisik, asam keping, tumeric leaf and kaffir leaves. Bring to a boil, lower the heat, and simmer until most of the liquid has gone and the liver is cooked (about 1 hour).

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