How To Make Paru (Lungs) Rendang Delicious and Nutritious

Paru (Lungs) Rendang
About Paru (Lungs) Rendang

Paru (Lungs) Rendang is a dish made from fresh cow lungs.  This food is the original food from Padang, West Sumatera, Indonesia.  Now Paru (Lungs) Rendang is famous all over the world. Paru (Lungs) Rendang is eaten with rice and vegetables as a side dish. The delicious taste of Paru (Lungs) Rendang is very inviting appetite. To make this Paru (Lungs) Rendang other ingredients used are red chili, red cayenne pepper, turmeric, ginger, red onion, garlic, pepper, coriander, nutmeg, lime leaves and lemongrass.

The existence of the use of red chili is many, making this dish contains many Vitamin C, provitamin A, and minerals that are needed by our bodies. Coupled with the existence of fresh lungs which is a source of protein and minerals add nutrients to this dish. Spices like turmeric and ginger are also very beneficial for the body because of its content. This dish also does not use cooking oil so it is healthier. If you like spicy food read too:  How To Make Dendeng Balado (Spicy Beef Jerky ) The Delicious And Nutritious

The ingredients used in cooking  Paru (Lungs) Rendang
  1. 1 kg of fresh lungs,
  2. 200 grams red chili,
  3. 50 grams red cayenne pepper,
  4. 3 centimeters Turmeric.
  5. centimeters Ginger.
  6. 4 centimeters galangal.
  7. 10 pieces of red onion.
  8. 10 cloves of garlic.
  9. 2 pieces of turmeric leaves.
  10.  5 lime leaves.
  11. 2 stalks of lemongrass,
  12. 1 seed of the nutmeg, 1 tablespoon coriander, 1 teaspoon of pepper.   1 coconut, take the coconut milk. The salt according to taste. Sufficient water.
Step to make Paru (Lungs) Rendang

Clean the lungs. Cut to taste. Blend the red pepper, red cayenne pepper, turmeric, ginger, galangal, red onion, garlic, nutmeg, pepper, and coriander.Prepare the skillet. Add the cleaned lungs. Enter also the spice that has been smoothed earlier. Stir well.Wash the lime leaves and add them to the mixture of the ingredients.Add turmeric leaves, lemongrass that has been cleaned and washed,  coconut milk, enough water until the lungs is submerged all over,  and salt to taste. Heat over low heat. Hold slowly. Wait until coconut thickens and is brownish. A delicious, healthy and nutritious Paru (Lungs) Rendang is ready to serve.

How to serve Paru (Lungs) Rendang

Serve  Paru (Lungs) Rendang in a clean, dry dish. Complete with rice and vegetables.

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