Crispy Fried Beef Lungs (Paru Sapi Goreng Kriuk)
Discover a delightful Indonesian specialty with this crispy fried beef lungs recipe. Known for its unique texture and flavorful seasoning, this dish promises to be a hit with anyone who enjoys adventurous cuisine.
Ingredients:
- 100 grams of beef lungs, cleaned and thinly sliced
- Salted water for soaking
- Black pepper to taste
- 1 stalk lemongrass, crushed
- 2 bay leaves
- Spice paste:
- 4 shallots
- 2 cloves garlic
- 1 thumb-sized piece of ginger
- 2 thumb-sized pieces of galangal
Instructions:
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Prepare the Beef Lungs: Start by cleaning the beef lungs thoroughly. Slice them thinly for the best results. Soak the sliced beef lungs in salted water for a few minutes to help tenderize them.
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Cook the Beef Lungs:
- In a pot, add enough water to cover the beef lungs. Incorporate the crushed lemongrass, bay leaves, and a pinch of salt.
- For the spice paste, blend the shallots, garlic, ginger, and galangal until smooth. Add this paste to the pot.
- Stir well to combine the spices and salt. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the water has mostly evaporated and the beef lungs are tender. This process should take about 30-40 minutes.
- Once cooked, remove the beef lungs from the pot and drain them well.
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Fry the Beef Lungs:
- Heat oil in a frying pan over medium heat.
- Carefully add the beef lungs to the hot oil. Fry them until they are golden brown and crispy, which should take around 5-7 minutes. Be cautious as the beef lungs may splatter during frying.
- Use a slotted spoon to remove the crispy beef lungs from the oil and drain them on paper towels.
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Serve:
- Serve your crispy fried beef lungs warm, either as a tasty snack or a unique side dish. Enjoy the crunch and rich flavor that will surely impress your guests!
This dish combines a satisfying crunch with aromatic spices, offering a delightful addition to any meal.
