Paru Goreng: Deep Fried Beef Lungs

Method10 steps · about 2 hr

1. 1

   Step 1: Inspect and trim the cleaned culinary beef lung (500 g), removing any unwanted tissue. Avoid rinsing raw meat under running water.

   Uses 500 g cleaned culinary beef lung

2. 2

   Step 2: Place the meat in a cooking pan, cover it with water and boil for 10 minutes.

   Parboil beef lung · 10 minUses trimmed beef lung · Fresh water to cover lung for first parboil

3. 3

   Step 3: Drain and discard the first boiling water, then rinse the parboiled lung. If desired, repeat the 10-minute parboil with fresh water and drain again, up to two further times as the source suggests.

   Uses parboiled beef lung · used first-boil water to discard · Fresh water only for any optional repeated parboil

4. 4

   Step 4: Place the meat in a cooking pan, cover with fresh water, and add bay leaves, galangal (3 cm), ginger (3 cm) and kaffir lime leaves (3). 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.

   Simmer beef lung · 30 minUses parboiled drained lung · Fresh water to cover lung for herb boiling · 2 Indonesian bay leaves (daun salam) · 3 cm galangal, bruised · 3 cm ginger, bruised · 3 kaffir lime leaves

5. 5

   Step 5: Using a blender or food processor, blend into a fine paste: shallots (8), garlic (4 cloves), coriander, candlenuts (2), and turmeric (3 cm).

   Uses 8 small shallots, peeled, chopped · 4 cloves garlic, peeled, chopped · 1 tsp coriander seeds · 2 candlenuts · 3 cm turmeric, peeled, chopped

6. 6

   Step 6: Heat the oil (3 tbsp) in a wok and saute the spice paste until fragrant, around 3 minutes.

   Sauté lung spice paste · 3 minUses 3 tbsp vegetable oil for sautéing · lung spice paste

7. 7

   Step 7: Add water (1 cup), the tamarind extract (1 tbsp) and salt (to taste).

   Uses fried lung spice paste · 1 cup water · 1 tbsp tamarind extract · Salt to taste

8. 8

   Step 8: Add the beef lung pieces, mix well with the spices.

   Uses tamarind-spice sauce · herb-boiled cooled sliced lung

9. 9

   Step 9: Cover the wok and cook using medium low heat until all the liquid evaporates and the spices absorbed, around 30 minutes.

   Cook with spices · 30 minUses lung in tamarind-spice sauce

10. 10

    Step 10: Let the cooked lung cool enough to handle, then deep-fry the slices until dark brown, around 3 minutes per side,6 minutes total, turning once.

    Fry both sides of seasoned lung · 6 minUses seasoned cooked beef lung · Cooking oil as needed for deep frying