Ingredients with Measurements:
- 500g beef lungs (paru)
- 2 cloves garlic, minced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 2 cups water
- Oil for frying
Special equipment needed:
- Deep frying pan
Step-by-step instructions:
1. Clean and wash the beef lungs thoroughly. Cut them into small pieces.
2. In a pot, boil the beef lungs with 2 cups of water for 30 minutes or until tender. Drain and set aside.
3. In a bowl, mix together garlic, turmeric powder, coriander powder, cumin powder, salt, sugar, and tamarind paste.
4. Add the boiled beef lungs to the spice mixture and mix well.
5. Heat oil in a deep frying pan over medium-high heat.
6. Fry the beef lungs until golden brown and crispy.
7. Drain on paper towels to remove excess oil.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 12g
- Protein: 25g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- Beef lungs can be substituted with chicken or lamb lungs.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add chili powder or fresh chili for a spicier version.
- Add sliced onions and tomatoes for a more flavorful dish.
Tips and tricks:
- Make sure to clean the beef lungs thoroughly to remove any impurities.
- Boiling the beef lungs before frying helps to remove any unwanted odor.
- Fry the beef lungs in small batches to ensure even cooking.
Storage instructions:
- Store leftover paru goreng in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat paru goreng in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve paru goreng on a bed of lettuce or with sliced cucumbers and tomatoes.
Garnishes:
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve paru goreng with steamed rice and sambal.
Suggested side dishes:
- Serve paru goreng with acar (pickled vegetables) or kerupuk (crackers).
Troubleshooting advice:
- If the beef lungs are tough, boil them for a longer period of time until tender.
Food safety advice:
- Make sure to clean the beef lungs thoroughly to avoid any foodborne illness.
Food history:
- Paru goreng is a popular Indonesian dish that is often served as a snack or appetizer.
Flavor profiles:
- Paru goreng is savory and slightly tangy with a crispy texture.
Serving suggestions:
- Serve paru goreng as a snack or appetizer.
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Region: Indonesian