Crispy Spicy Beef & Beef Lung Skewers with Rich Coconut Sauce

Spicy Beef and Beef Lung Skewers

This flavorful recipe combines tender beef and beef lung with a rich, aromatic coconut sauce, then finishes with a crispy, savory fry. Perfect for an exotic, satisfying dish that is both spicy and savory. Here’s how you can make it:

Ingredients:

• 1/2 kg (1 lb) beef, cut into chunks
• 1/2 kg (1 lb) beef lung, cut into chunks
• 1 large coconut, grated (for making coconut milk)
• 1 tablespoon coriander seeds
• 5 candlenuts
• 5 shallots
• 4 cloves garlic
• 1 cm ginger
• 3 stalks lemongrass
• 4 bay leaves
• 1 small packet tamarind slices

Steps:

1. Prepare the Meat:

   • Clean the beef and beef lung thoroughly. Rub them with salt and rinse again to remove any blood. This step ensures that the meat is clean and ready for cooking.

2. Make the Spice Paste:

   • In a blender or food processor, grind the coriander seeds, candlenuts, shallots, garlic, and ginger into a smooth paste. This will form the aromatic base of your dish.

3. Cook the Meat:

   • In a large pot, pour in the thin coconut milk (made from the grated coconut). Stir occasionally to prevent sticking.
   • Add the spice paste, lemongrass (bruised to release flavor), bay leaves, and tamarind slices into the pot.
   • Stir well to combine all ingredients. Add the beef and beef lung pieces. Mix them thoroughly with the spice mixture.

4. Simmer:

   • Pour in the thick coconut milk, stirring continuously. This will enrich the dish and create a creamy texture.
   • Cook the meat and beef lung over medium heat, stirring occasionally. Simmer until the liquid reduces and thickens. The meat should become tender and well-coated with the sauce.

5. Prepare for Frying:

   • Once the liquid has reduced and the meat is well-cooked, remove the beef and beef lung from the pot. Transfer them to a separate container.
   • Let them cool, then lightly pound or press them to flatten slightly. This will help them crisp up nicely during frying.

6. Refrigerate (Optional):

   • For best results, refrigerate the meat and beef lung for a few hours or overnight. This step helps to firm them up, making them easier to fry. If you’re short on time, you can skip this step and proceed to frying immediately.

7. Fry:

   • Heat oil in a frying pan over medium heat. Fry the beef and beef lung pieces until they are crispy and golden brown. Ensure they are cooked evenly and become crunchy on the outside.

8. Serve:

   • Once fried, drain excess oil and place the beef and beef lung on a serving plate. Garnish with fried shallots for an extra layer of flavor and crunch.

This Spicy Beef and Beef Lung Skewers recipe delivers a delightful mix of rich coconut flavors and aromatic spices, complemented by a crispy finish. It’s perfect as a hearty main course or a flavorful snack. Enjoy!