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Beef liver with coconut milk

Beef liver with coconut milk

Main dishes

Kalio, a more flavorful cousin of rendang, originating from West Sumatra: braised beef liver in a thick coconut milk, with fragrant herbs.

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Recipe from Raflinoer32, Caiitlnss (Wikibooks), adapted by Recette de cuisine · · updated on

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Kalio de foie is a specialty dish from West Sumatra that resembles an incomplete rendang. It is juicier, clearer, and smoother than rendang, and is simmered in a thick, fragrant coconut milk.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Total1 hr
  • DifficultyMedium
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$11.28 $2.82 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Gluten-free
  • Low lactose

Ingredients

4 people
  • $8.32
  • $1.96
  • $0.04
  • $0.01
  • $0.01
  • $0.77
  • $0.17

Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Finely grind the toasted coconut until it releases its natural oil.
  2. Heat the oil in a wok, then add the spice paste, which has been prepared with turmeric leaf, bay leaf, kaffir lime leaves, and lemongrass, until it releases its fragrance.
  3. Add the powdered broth and let it cook over low heat until the sauce begins to thicken. Taste and remove from heat when the seasoning is just right.
  4. Add the pieces of liver, pour in the coconut milk, and stir gently to allow the flavors to meld. ≈ 4 min
  5. Bring to a boil, ensuring that the coconut milk is well mixed with the other ingredients.

The bill

Beef liver with coconut milk

  • 500 g of beef liver, cut into pieces$8.32
  • 500 ml of thick coconut milk$1.96
  • 1 tablespoon of salt$0.04
  • 2 tablespoons of sugar$0.01
  • 1 tablespoon of chicken stock powder$0.01
  • 100 g of shredded coconut, toasted dry until golden brown$0.77
  • oil paint for the pan$0.17

Total$11.28

that's $2.82 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of beef liver, cut into pieces
  • 500 ml of thick coconut milk
  • 3 leaves of Indonesian bay leaf (salam)
  • 1 stalk of lemongrass, crushed
  • One sheet of turmeric, tied in a knot
  • 3 leaves of combava
  • 1 tablespoon of salt
  • 2 tablespoons of sugar
  • 1 tablespoon of chicken stock powder
  • 100 g of shredded coconut, toasted dry until golden brown
  • oil paint for the pan

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