500 g Beef Lungs
20 g Garlic, minced
15 g Ginger, minced
2 Bay Leaves
2 g Coriander
7 g Salt
50 ml Oil
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
Pressure cook beef lungs, garlic, ginger, bay leaves, coriander, salt for 30 minutes.
Slice the beef into ½ cm slices and set aside.
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.
Ready to serve.