Entree: Brunei – Central Culinary Region – Hati Buyah (Braised spiced beef liver cooked in a fragrant coconut-tamarind sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) beef liver, trimmed and sliced thin
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 g) fresh turmeric, grated or 1 tsp (2 g) ground turmeric
- 2 stalks lemongrass, bruised and chopped into 2–3 pieces
- 1 tbsp (15 g) galangal, thinly sliced (or additional ginger if unavailable)
- 2 tbsp (30 g) tamarind paste diluted in 3 tbsp (45 ml) warm water
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tsp (5 g) belacan or shrimp paste (optional)
- 1 tsp (4 g) fish sauce
- 1 tbsp (12 g) palm sugar or brown sugar
- 2 bird’s eye chilies, sliced (adjust to taste)
- 1/4 cup (15 g) fresh cilantro or daun kesum (Vietnamese coriander) for garnish
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Rinse the liver slices under cold water, pat dry, and season lightly with salt and pepper. Heat the vegetable oil in a heavy skillet or wok over medium-high heat and sear the liver quickly 1–2 minutes per side until browned but still slightly pink inside; remove and set aside.
2. In the same pan, reduce heat to medium and add the shallots, garlic, ginger, turmeric, galangal, and bruised lemongrass. Sauté until fragrant and the shallots are softened, about 4–5 minutes.
3. Stir in the belacan (if using) and the diluted tamarind paste, scraping any browned bits from the pan. Add the coconut milk and chicken stock, bring to a gentle simmer.
4. Return the seared liver to the pan, add fish sauce, palm sugar, and sliced chilies. Simmer gently for 5–7 minutes until the liver is cooked through and the sauce has thickened slightly. Taste and adjust salt, sugar, or acidity as needed.
5. Remove and discard the lemongrass stalks and galangal slices if desired. Garnish with fresh cilantro or daun kesum and serve hot with steamed rice.