Paru goreng is a popular dish of deep fried beef lungs, eaten as a side with rice and other dishes. This dish is tedious to prepare, high in cholesterol, but so addictive that it remains a very popular dish in Indonesia.
- 500 gr beef lung
- Water for boiling
- 2 Indonesian bay leaves (daun salam)
- 3 cm galangal, bruised
- 3 cm ginger, bruised
- 3 kaffir lime leaves
- 8 small shallots, peeled, chopped
- 4 cloves garlic, peeled, chopped
- 1 tsp coriander seeds
- 2 candlenuts
- 3 cm turmeric, peeled, chopped
- 1 tbsp tamarind extract
- Salt to taste
- 1 cup water
- 3 tbsp vegetable oil for sauteing
- Oil for deep frying
- Clean the beef lung thoroughly using running water.
- Place the meat in a cooking pan, cover it with water and boil for 10 minutes.
- Turn off the heat, throw the water used to boil the meat and wash the boiled lung thoroughly. You may repeat this process twice.
- Place the meat in a cooking pan, cover with fresh water, and add bay leaves, galangal, ginger and kaffir lime leaves. Bring it to boil and cook for another 30 minutes. When done, throw the water used to boil, cool the meat and slice according to your preference. Set aside.
- Using a blender or food processor, blend into a fine paste: shallots, garlic, coriander, candlenuts, and turmeric.
- Heat the oil in a wok and saute the spice paste until fragrant, around 3 minutes.
- Add water, the tamarind extract and salt.
- Add the beef lung pieces, mix well with the spices.
- Cover the wok and cook using medium low heat until all the liquid evaporates and the spices absorbed, around 30 minutes.
- When done, cool the meat and deep fry until it turns dark brown, around 3 minutes each side.
- The blended spices can be substituted with 2 full tbsp bumbu dasar putih.
Keywords: Non-spicy, offal, organs, tamarind