Goreng Paru Berempah (Fried Spiced Lungs)

    1 hour 20 mins

    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
    7 people made this

    Serves: 6 

    • 500 gm paru-paru (cow's lungs)
    • 5 shallots
    • 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

    Prep:10min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr20min 

    1. 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.
    2. Pound the shallots, ginger , garlic, lemongrass with the fennel and coriander seeds in mortar and pestle to medium fineness.
    3. Slice the cooled lungs into 1cm thick slices. Mix with the pounded ingredients, turmeric, salt and sugar and marinade for at least an hour.
    4. Heat oil in wok and deep-fry the lungs over high heat. Drain on paper towel and serve.

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