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Paru Goreng Berlada – Crispy Beef Lung with Chili
Paru goreng berlada comes from the kitchens of West Sumatra. You simmer beef lung tender with turmeric and ginger, fry the thin slices crisp and toss them in balado, a coarse paste of red chilies and shallots. Let the cooked lung cool before slicing and you get thin, even slices. Pat the slices thoroughly dry before frying, or the hot oil spits.
Paru Goreng Berlada – Crispy Beef Lung with Chili
Laura Chen
4
30 minutes
90 minutes
585
Indonesian
Main course
Paru Goreng Berlada comes from the kitchens of West Sumatra. You simmer beef lung tender with turmeric and ginger, fry the thin slices crisp and toss them in balado, a coarse paste of red chilies and shallots. Unlike dendeng balado, you do not dry the meat, and the crust comes from the hot oil.
Ingredients
For the lung:
- 600 g food-grade beef lung
- 1.5 l water
- 2 salam leaves (Indonesian bay leaves)
- 1 stalk lemongrass, lightly crushed
- 3 cm ginger, sliced
- 1 tsp ground turmeric
- 4 garlic cloves, lightly crushed
- 2 tsp salt
- 1 l vegetable oil for deep-frying
For the balado:
- 150 g large red chilies, roughly chopped
- 8 shallots
- 3 garlic cloves
- 1 tomato, seeded
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp lime juice
- 3 tbsp oil from the frying pot
To serve:
- 300 g jasmine rice
Instructions
- Rinse the lung under cold water, trim off the coarse pieces of windpipe and cartilage and cut it into 2 or 3 large pieces.
- Bring the water to a boil with the salam leaves, lemongrass, ginger, turmeric, garlic and salt. Add the lung, weigh it down with a plate because it floats, and skim off the foam.
- Simmer the lung gently for 50 minutes, until a knife slides in without resistance and it is gray-brown inside with no pink spots.
- Lift out the lung, let it cool for 20 minutes, pat it dry and slice it 3 mm thin. Meanwhile cook the rice according to the package.
- Heat the oil in a tall pot to 170°C (340°F). Fry the slices in batches for 4 to 5 minutes, until dark brown and crisp, and drain them on paper towels.
- Roughly chop the chilies, shallots, garlic and tomato in a mini chopper. The paste should stay chunky.
- Heat 3 tbsp of the frying oil in a wok and fry the paste over medium heat for 8 to 10 minutes, until dark red and glossy and the oil separates. Stir in the sugar, salt and lime juice.
- Turn off the heat, fold in the lung until all the slices are coated and serve at once with rice.
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