Fried Beef Lung with Quick Sambal
Ingredients
- 700 grams beef lung
- 1 lime
- 17 cloves garlic, ground
- 1 tablespoon coriander, toasted and ground
- 1 thumb-sized turmeric, ground
- 2 thumb-sized ginger, ground
- 1 thumb-sized ginger for first boiling
- 1 thumb-sized galangal
- 4 bay leaves
- 3 lemongrass, bruised
- 1 tablespoon sugar
- salt or mushroom stock powder, as needed
- 1 teaspoon pepper
- 2 pieces of asam kandis
- boiled water, as needed
Sambal
- 20 red bird's eye chilies
- 10 green bird's eye chilies
- 1 large red tomato
- 1 tablespoon grilled shrimp paste
- 1 shallot
- 2 limes
- 1 teaspoon salt or mushroom stock, as needed
- 1/2 tablespoon sugar
Preparation
Wash the beef lung thoroughly, cut into pieces, rub with lime, then boil with water, 2 bay leaves, and a thumb-sized ginger until half-cooked. Remove and discard the water, then cut into pieces again.
Boil water again, add the cut lung and the remaining ground and bruised spices, cook until the lung is tender and the water is gone.
Drain until dry, slice thickly as desired, fry in hot oil until dry or as desired, remove and drain.
Sambal
Wash all sambal ingredients thoroughly, then pound them together, add sugar and salt, and adjust the taste.
