Hari Raya Special: Beef Lung with Chilli

Beef Lung with Chilli Recipe

Servings: 5
INGREDIENTS:

• 500 gm beef lungs, boiled with slices of ginger until tender
• 3 lime leaves
• 1 piece tamarind peel (if not available, lime juice or tamarind pulp juice)
• 4 tbsp cooking oil
• 1 tsp salt, adjust to taste
• 2-3 tsp sugar, adjust to taste
• 1 tbsp turmeric powder
• 1 tsp salt
• cooking oil for deep frying

(A) BLEND:

• 1 medium-sized red onions (70 gm)
• 10 red bird's eye chillies (+/-)
• 3 cloves garlic
• 4 red chillies
• 4 green chillies
• 1 tsp shrimp paste (optional)
• 2-3 tbsp water 

DIRECTIONS:

1. Cut boiled beef lungs into desired size. Mix together with turmeric powder and 1 tsp of salt. Marinate lungs for at least 15 minutes.

2. Blend all ingredients (A) coarsely. If you have a dry blender/chopper, omit the water and blend dry. Set aside.

3. Heat enough oil to deep fry marinated beef lungs and fry until crispy. Drain and set aside. Lungs will turn darker in colour when fried, so do keep a close look to prevent over-cooking/burnt lungs!

4. On a separate wok, heat 4 tbsp cooking oil. Stir in blended ingredients until rempah almost dries up.

5. Next, add lime leaves, tamarind peel, salt and sugar. Cook for 1 minute.

6. Lastly, add fried lungs and mix until the lungs are well coated with the rempah.

7. Best eaten with rice...or just as it is!

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