Entree: Brunei – Hati Buyah (Spiced Bruneian-style liver simmered in coconut milk and aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (454 g) beef liver, trimmed and sliced into 1/4–1/2 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) minced fresh ginger
- 1 stalk lemongrass, white part only, bruised and thinly sliced
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 2 bird's eye chilies, sliced (or 1 small red chili), adjust to taste
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or light stock
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) granulated sugar
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 ml) chopped fresh cilantro or scallions for garnish
- Salt to taste

Instructions

1. Pat the liver slices dry and season lightly with salt. Heat oil in a large skillet over medium-high heat and quickly sear the liver 1–2 minutes per side until browned but still slightly pink inside; remove and set aside.
2. Reduce heat to medium, add onion, garlic, ginger, and lemongrass; sauté 3–4 minutes until softened and aromatic.
3. Stir in turmeric, ground coriander, and sliced chilies and cook 30 seconds to bloom the spices.
4. Pour in coconut milk and water (or stock), add fish sauce and sugar, and bring to a gentle simmer.
5. Return the seared liver to the pan, simmer 3–5 minutes more just until cooked through and the sauce slightly thickens; avoid overcooking the liver.
6. Finish with lime juice, adjust seasoning with salt or fish sauce, garnish with cilantro or scallions, and serve hot with steamed rice.