This is a recipe on how to cook paru berlado (fiery spicy lung). It is a classic Malaysian Malay dish commonly found in street stalls. It serves as a side dish or in nasi kerabu. The lung is a cheap cut of offal to buy but it is not easy to find. I use a lamb lung as it was the only type of lung I could find in my local butchers. Try Nigerian or Sri Lankan butchers or at butchers where they have got other types of offal on their counter. Most likely they will have some at the back of the shop. But feel free to use other types of the lung like cows. The lung is definitely not as offensive as the intestines. Here is a previous post on how to prepare intestines. Therefore there is less work involved in making it palatable.
The lung will shrink after the preparation process. So the lung may look a lot but will shrink. The spicy paste for this recipe consists of a few simple ingredients. The lung is not strong tasting offal so it doesn’t a strong sambal spices. Some recipes add a few more ingredients like lemongrass, shrimp paste (belacan), and other types of spices but it is not necessarily in my opinion.
Paru Berlado (Fiery spicy lung) recipe
One piece of sheep lamb lung about 500-800 grams
1 stalk lemongrass
a pinch of salt
1 tablespoon of turmeric powder
Oil for frying
Sambal Berlada (for blending)
1 medium onion
3 cloves garlic
2-3 fresh red chillies
3 dried red chillies (optional)
100 grams of tomatoes
Prepare the Lung by cleaning it and boiling in hot water with some lemongrass. Boil till it is cook from outside. The lung will start to harden from outside. Let it cool and slice it in to 1 cm thick slices. Then add some turmeric powder to coat it. Pan fry in some oil. The lung will shrink after frying.
Blend the berlada spice in a blender. Fry the paste in some oil till it is fragrant and soften. Add the fried lung til it is well coated with spices. Serve warm with some rice.
Thank you for dropping by do have a look at my other recipes like Beef rendang.