250g beef liver

2 tbsp flour

1 tbsp black peppercorns

6 small red onions, peeled

4 garlic cloves, peeled

2″ knob ginger, peeled

1 tsp salt

1 tsp turmeric powder

2 tbsp neutral cooking oil

1 tbsp thick soy sauce

1 tbsp oyster sauce

2 tsp tamarind paste OR 100ml tamarind juice from a 2″ knob of tamarind fruit

½ large onion, peeled and sliced

4-5 stalks green beans, sliced

Sugar to taste (optional)

1. Rinse the beef liver clean under running water, then slice into 1 inch pieces. Place the pieces into a bowl and toss with the flour. This is an old wives’ trick to absorb the excess odour of iron-rich offal. Set aside for at least 15 minutes.
2. With a mortar and pestle, grind the black peppercorns into a medium-find grind. Then add the onions, garlic, and ginger, and continue grinding until it becomes a course yet uniformed paste.
3. Rinse the flour off the liver pieces and shake off as much liquid as possible. Mix the liver with salt and turmeric powder.
4. Heat up a wok or skillet over medium flame. Pour in the cooking oil. Once the oil begins to shimmer, add the beef liver in a single layer and fry for about 2-3 minutes undisturbed.
5. Flip the liver pieces and fry on the other side for another 2-3 minutes, then remove from the wok into a separate bowl.
6. In the same oil, fry the ground aromatics at the same heat level for about 5 minutes until the mixture darkens slightly and the oil separates (pecah minyak).
7. Add the thick soy sauce, oyster sauce, and tamarind juice, and stir well.
8. Toss in the sliced onions and green beans and fry for about 2-3 minutes until the onions soften slightly.
9. Taste the mixture and adjust with salt and sugar if necessary.
10. Return the par-fried beef liver to the wok and stir everything together well. Cook the mixture for about 2-3 more minutes, then turn off the flame. Serve warm with hot rice.