This delicious dish is a Dutch adaptation of a traditional Indonesian dish and makes a sustaining and festive main course for a dinner party. Serve with lots of ice-cold lager or well-chilled Rhine wine.
1 lb. long-grain rice, washed, soaked in cold water for
30 minutes and drained
2 pints water
1 teaspoon salt
3 tablespoons peanut oil
3 eggs, lightly beaten
4 spring onions , trimmed and chopped
3 oz. button mushrooms, wiped clean and sliced
1 canned pimiento, drained and finely chopped
1 red chilli, finely chopped
2 garlic cloves, crushed
2-inch piece fresh root ginger, peeled and very finely chopped
2 tablespoons soy sauce
4 tablespoons soy sauce
4 tablespoons beef stock
1 tablespoon wine vinegar
2 tablespoons water
1 teaspoon salt
1 teaspoon black pepper
1 large garlic clove, crushed
4-inch piece fresh root ginger, peeled and very finely chopped
2 teaspoons cornflour
3 lb. lamb’s liver, thinly sliced
2 fl. oz. peanut oil
2 celery stalks, trimmed and finely chopped
12 oz. bean sprouts
First prepare the liver. In a large, shallow dish, combine the soy sauce, beef stock, vinegar, water, salt, pepper, garlic, half of the ginger and the cornflour . Beat the mixture to mix well. Place the liver slices in the mixture and baste well. Set aside to marinate for 45 minutes, basting frequently.
Meanwhile, prepare the rice. Put the rice in a large saucepan. Pour over the water and add the salt. Bring the water to the boil over high heat. Cover the pan, reduce the heat to very low and simmer for 15 minutes or until the rice is tender and has absorbed all the liquid. Remove the pan from the heat and set aside.
In a small frying-pan, heat
1 tablespoon of the oil over moderate heat. When the oil is hot, add the eggs and fry for
3 minutes on each side or until they are set in a thin omelet. Remove the pan from the heat. Slide the omelet on to a plate and cut it into thin strips about 2-inchcs long and 4-inch wide. Set aside.
Preheat the oven to very cool 250°F (Gas Mark 1/2, 130°C).
In a large frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the spring onions , mushrooms, pimiento, chilli, garlic and ginger and fry, stirring occasionally, for 3 to 4 minutes or until the spring onions are soft and translucent but not brown. Stir in the cooked rice, soy sauce and omelet strips and fry, stirring occa-sionally, for 3 minutes or until all the ingredients are warmed through.
Remove the pan from the heat and transfer the mixture to a warmed, oven-proof serving dish. Place in the oven and keep hot while you cook the liver.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the remaining ginger and fry, stirring constantly, for 2 minutes. Increase the heat to moderately high and add the liver slices and marinade to the pan. Fry, stirring and turning occasionally, for minutes. Stir in the celery and bean sprouts and continue to fry, stirring and turning occasionally, for a further 3 minutes or until the liver is cooked through. Remove the pan from the heat. Remove the serving dish from the oven and arrange the liver slices decoratively over the rice. Spoon over the sauce and vegetables and serve at once.