Keripik Paru Recipe | Indonesian Beef Lung Crackers
Ingredients:
- 1 kilogram (2.2 lbs) beef lungs
- 1/2 teaspoon tamarind or 2 teaspoon canesugar vinegar
- 3 Indonesian bay leaves (daun salam)
Spices to be ground for a wet paste:
- 1 tablespoon toasted coriander.
- 4 teaspoons kencur powder (kaempferia galanga) or sand ginger powder.
- 1.5 cm (0.6 inch) turmeric root, toasted and peeled (equivalent to 1/4 teaspoon turmeric powder)
Batter Ingredients:
- 180 mL (3/4 cup) thin coconut milk
- 125 grams (4.4 oz.) rice flour
- 1 egg yolk
Procedures:
- In a very marijuana, add waters, lemongrass, tamarind as well as cane sugar white vinegar, daun salam in addition to beef chest.
- Warm the pot to skin boil the lung around 2-3 working hours till put forward. Strain, set up a deep freeze bag and frost nova the beef chest up to 60 minutes.
- Portion the lung thinly according to your personal desired measurement.
- Pre-heat cookware on 300F. Partition the spice drenched paste into quarter and 3/4 pieces. Marinate chest slices with quarter part of tart paste for a half hour. Keep them in often the freezer.
- Fit marinated lung slices on a of baking sheet. Pan for another 30 minute and jump once a even though until dried up. Calm down.
- Merge the 3/4 component of spice stick with coconut dairy products and for the yolk. In a very serving, place rice flour and beat in a mix off coconut dairy products until blended thoroughly.
- Soak dry lung slices into hitter. Deep seethe at low medium sized heat 5-6 portions at time be dependent how big your personal fryer is until finally they are really crispy. I favor having a pot to get my fryer.
