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Ingredients
- Serves 2-4 people
500 g Beef Lungs
20 g Garlic, minced
15 g Ginger, minced
2 Bay Leaves
2 g Coriander
7 g Salt
50 ml Oil
Sliced Ingredients:
40 g Shallots, thinly sliced
20 g Garlic, thinly sliced
15 g Ginger, thinly sliced
51 g Big Red Chilies, thinly sliced
12 g Curly Red Chilies, thinly sliced
68 g Curly Green Chilies, thinly sliced
20 g Green Cayenne Pepper, thinly sliced
10 g Red Cayenne Pepper, thinly sliced
15 g Galangal, smashed
7 g Curry Leaves
2 g Salt
4 g Pepper
10 g Chicken Powder
8 g Sugar
Tumis Paru Aceh (Sauteed Beef Lungs with Chilli)
Sautéed Paru Aceh is a dish made from beef lung. Beef lung is cooked with certain spices that contain lots of chilies so that the resulting taste is spicy. The name Sauté Paru Aceh comes from the fact that the dish is popular in Aceh, and town in Sumatra.
- Easy
- 40 min
- 15 min
- 10 min
- 2 steps
- 18 Ingredients
- Easy
- 2 steps
- 18 Ingredients
- 40 min
- 15 min
- 10 min
Instructions
-
Cook beef lungs
Pressure cook beef lungs, garlic, ginger, bay leaves, coriander, salt for 30 minutes.
Slice the beef into ½ cm slices and set aside.
-
Saute spices and beef lungs
In a pan, heat up some oil over medium heat, add shallots, garlic, chilies, cayenne peppers, ginger, galangal, curry leaves, salt, pepper, chicken powder and sugar.
Sauté all the spices for about 5 minutes and add the beef lungs in.
Sauté for about 3 minutes until well combined and remove from heat.
Plate and Serve!
Ready to serve.
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Ingredients
- Serves 2-4 people
-
500 g Beef Lungs
20 g Garlic, minced
15 g Ginger, minced
2 Bay Leaves
2 g Coriander
7 g Salt
50 ml Oil
Sliced Ingredients:
40 g Shallots, thinly sliced
20 g Garlic, thinly sliced
15 g Ginger, thinly sliced
51 g Big Red Chilies, thinly sliced
12 g Curly Red Chilies, thinly sliced
68 g Curly Green Chilies, thinly sliced
20 g Green Cayenne Pepper, thinly sliced
10 g Red Cayenne Pepper, thinly sliced
15 g Galangal, smashed
7 g Curry Leaves
2 g Salt
4 g Pepper
10 g Chicken Powder
8 g Sugar
Nutrition
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