Have fun with this delicious dish

Ingredients for 2 servings:

• 300 g beef liver, in approx. 12 mm thick slices
• 2 medium-sized garlic cloves
• 4 tbsp olive oil, green
• 1 tbsp hoisin sauce
• 1 zucchini, yellow (approx. 8 x 8 x 50 mm)
• 1 pepper, green, long
• 1 pepper, red, long (approx. 30 g)
• 1 small chili pepper(s), green
• 1 spring onion(s)
• Ginger, 6 thin slices
• Cucumber(s), 8 spicy cucumber pieces a la Hong Kong (see my recipes)
• 2 small onions, red
• 2 m.-sized garlic cloves, fresh
• 40 g soy sprouts, fresh
• 4 tbsp peanut oil
• 4 tbsp sauce, sweet and sour sauce, Thai style No. 3 (see my recipes)
• 2 tbsp tamarind syrup
• 4 tbsp tomato juice
• 2 tbsp lemon juice
• 100 g guava juice, alternatively orange juice
• 4 g instant chicken broth
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) of five-spice powder
• 1 tbsp honey, light
• n. B. sugar
• n. B. salt and pepper, black
• e.g. soy sprouts, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Fried or grilled beef liver with a sweet, sour, and spicy Szechuan vegetable sauce. Recipe from Lombok, Indonesia

For the sauce, mix all the ingredients together and bring to a boil briefly, season with sugar, salt, and pepper as needed, and set aside. The sweet and salty flavor should be just right; the spiciness will come later from the garnish. Wash, peel, and cut the garnishes for the sauce into bite-sized pieces. Tip: If you like crushed garlic, add it after deglazing. Lightly season the liver fillets with salt and pepper. Drizzle with olive oil. Set aside. Prepare the serving plates. Heat a medium-sized pan, add the peanut oil, and heat until hot. Toast the ingredients for the sauce garnish together for about 5 minutes, stirring. Deglaze with the sauce and simmer briefly. Divide between the serving plates and set aside while warm. Wipe the pan dry with kitchen paper and fry (or grill) the liver fillets for 3-4 minutes on each side. Arrange on the serving plates, garnish, and serve. Serve with white rice as a main course. A typical Chinese Asam Manis dish, served here with a sauce and vegetable garnish. You can choose your own vegetable mix, but ginger and garlic are actually obligatory. In the pure Chinese version, the liver is served in the sauce in chopstick-sized pieces, with the liver being removed from the wok and added to the warm sauce at the very end.