Goreng Paru Berempah (Fried Spiced Lungs)
This is a traditional "kampung" recipe that is delicious served with nasi lemak
. The soft chewiness of the lungs easily takes on the flavours of the spices.
Kuala Lumpur, Malaysia
6 people made this
500 gm paru-paru (cow's lungs)
3 garlic cloves
2 stalks lemongrass, slice the bulbs only
1 tbsp fennel seeds
2 tsp coriander seeds
2 tsp turmeric powder
a pinch of sugar
salt to taste
oil for cooking
Extra time:1hr marinating ›
- Clean the lungs and quarter it into large pieces. Put it into pot with enough water to cover it and boil for 10 minutes. Drain and set aside.
- Pound the shallots, ginger , garlic, lemongrass with the fennel and coriander seeds in mortar and pestle to medium fineness.
- Slice the cooled lungs into 1cm thick slices. Mix with the pounded ingredients, turmeric, salt and sugar and marinade for at least an hour.
- Heat oil in wok and deep-fry the lungs over high heat. Drain on paper towel and serve.
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