500g beef or chicken liver
2 teaspoons lime juice
4 tablespoons kerisik (pounded dry-fried grated coconut)
2 turmeric leaves (knotted)
2 cardamoms
1 cinnamom stick
3 cakes palm sugar (finely chopped)
1 litre thick coconut milk
5 lime leaves
oil for stir-frying
salt, sugar to taste

Ground ingredients :

5 shallots
4 cloves garlic
2cm piece ginger
2cm piece galangal
6 cili padi / bird chillies
4 dried chillies
2 teaspoons sweet cumin seeds

Method :

1. Heat oil in a frying pan or wok. Add the ground ingredients, cardamoms and cinnamon stick. Fry till the aroma rises.
2. Put in the liver, live leaves, turmeric leaves, palm sugar and coconut milk. Stir occasionally to combine well.
3. Then stir in the kerisik, lime juice, sugar and salt. Bring to the boil, then reduce the heat to simmer.
4. Remove from heat when the liver is tender and the gravy thickens. Adjust seasoning, then serve.