Indonesian Liver

Clean the liver under cold running water, removing any membranes or discolored parts with a sharp knife. Pat dry with paper towels and slice into bite-sized pieces (approximately ½-inch thick).

Bruise the lemongrass stalk by crushing it gently with the side of a knife to release its aromatic oils. Tear the kaffir lime leaves by hand to help release their fragrance.

Heat a large skillet or wok over medium-high heat. Add the liver pieces in a single layer and cook for 2-3 minutes per side until lightly browned, working in batches if necessary to avoid overcrowding.

Pour the coconut milk into the pan with the liver, stirring to combine. Add the bruised lemongrass and torn kaffir lime leaves, mixing well.

Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and simmer for 12-15 minutes until the liver is cooked through and tender, stirring occasionally.

Remove from heat and taste for seasoning, adjusting salt and any spices as needed. Discard the lemongrass stalk and kaffir lime leaves before serving.

Transfer the liver and sauce to a serving dish and serve hot with steamed rice or flatbread.