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)
Recipe Courtesy of
Darmawan

Tumis Paru Aceh (Sauteed Beef Lungs with Chilli)

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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

  1. 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.

    Cook beef lungs


  2. 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.

    Saute spices and beef lungs


Plate and Serve!

Ready to serve.

Plate and 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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