Peparu Goreng Berempah II

 Clearing the lung stock from the recent Idh sacrifice.... This time I cooked it in several steps as opposed to my short-cut method in the first version here. I like it dry which can last for few days in room temperature. This scrumptious dish can go with rice or by itself.

By: Roz@HomeKreation
INGREDIENTS:
1/2-1 kg Beef Lung - cut into big chunks of palm size
1-2" Turmeric Roots - pounded
1 Big Onion - sliced thinly
1 tbsp Coriander Seeds*
1 tbsp Fennel Seeds*
1 tbsp Cumin Seeds*
1 tbsp Black Pepper Corns*
3 Lemongrass*
1" Ginger*
1" Galangal* (* blend #1) 
3 Red Chilies**
7 Shallots**
2 cloves Garlic** (** blend #2) 
1 tbsp Vinegar
Salt, Sugar

METHOD:
1. Boil lungs in water & salt until cooked about 20 minutes.
Slice thinly & mix with salt, sugar & pounded turmeric.
Deep fry until crispy with high heat.
Lift out of oil & keep aside.
2. Heat up a scoop of oil & stir-fry big onion until yellowish.
Add in blended ingredients #1 & salt with slow medium fire until dry & fragrant.
Add in fried lungs and stir well.
Lift out & keep aside.
3. Heat up a scoop of oil & stir-fry ingredients #2, salt, sugar & vinegar until dry & fragrant.
Add in lungs and mix well.
Dish out & serve with white rice.
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BAHASA MALAYSIA VERSION
Assalamualaikum sahabat2 semua. Maaf ya dah lama blog menyepi sebab kesibukan yang macam2.... Supaya tak menyepi terus, meh lihat paru-paru yang di goreng dengan rempah yang amat enak di makan dengan nasi atau begitu sahaja. Cara Along masak ni agak remeh sikit sebab nak kena masak empat step tapi berbaloi. Step pertama rebus dulu, kedua goreng, ketiga masak rempah, keempat masak cili nya. Kalau nak senang satu step jer, boleh rujuk resepi versi pertama yg Along kongsikan dulu di sini.

By: AlongRoz@HomeKreation
BAHAN2:
1/2-1 kg Paru-Paru Lembu - potong sebesar tapak tangan 
1-2" Kunyit Hidup - tumbuk 
1 bj Bwg Besar - hiris nipis 
1 sb Biji Ketumbar*
1 sb Jintan Manis*
1 sb Jintan Putih*
1 sb Lada Hitam*
3 btg Serai*
1" Halia*
1" Lengkuas* (* blend #1) 
3 bj Cili Merah**
7 ulas Bwg Merah**
2 ulas Bwg Putih** (** blend #2) 
1 sb Cuka
Garam, Gula

CARA2:
1. Rebus peparu dgn air & garam sehingga empuk, lebih kurang 20 minit.
Sejukkan & hiris nipis.
Gaulkan dgn garam, gula & kunyit hidup.
Goreng dgn api besar sehingga garing.
Angkat & ketepikan.
2. Panaskan sesenduk minyak & goreng bwg besar sehingga kekuningan.
Masukkan bahan blend #1, garam & kacau dgn api sederhana sehingga kering & wangi.
Masukkan peparu & gaul rata.
Angkat & ketepikan.
3. Panaskan sesenduk minyak & tumis bahan blend #2, garam, gula, cuka sehingga kering.
Masukkan peparu tadi & gaul rata.
Hidangkan dengan nasi.