Spiced braised liver (Semur ati) from The Complete Asian Cookbook by Charmaine Solomon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken livers can replace calf's liver.

  • blisstone on September 01, 2013

    Spiced Braised Liver: Semur Ati This one is a winner! I have made this recipe numerous times. I cut up a beef liver instead of using chicken or calf. Most people who try it (who like liver of course) consider it far more interesting than the classic liver and onion (which I also like very much). It's easy, fast and does not require tweaking for me. A really good midday lunch type food.

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