Dish

Dendeng paru

Lungs

Dendeng paru is typically made by first boiling the beef lung until it is tender, and then slicing it thinly. The meat is then dried in the sun or in a low-temperature oven until it is crispy. The dried meat is then fried until golden brown and crispy, and served with a spicy dipping sauce made with chili peppers, garlic, and vinegar. Dendeng paru is a popular snack in Indonesia, and is often served with rice or as a topping for noodles or salads.

Asian cuisine› Indonesian cuisine

Offal Dish

Origins and history

Dendeng paru is believed to have originated in the Indonesian province of West Sumatra, where it is a popular snack food. The dish has since spread throughout Indonesia and is now enjoyed throughout the country.

Dietary considerations

Dendeng paru is not suitable for vegetarians or vegans, as it is made with beef lung. It may also not be suitable for those with certain dietary restrictions or allergies.

Variations

There are many variations of dendeng paru, with different spices and seasonings used to flavor the meat. Some versions may also be made with other types of meat, such as beef or chicken.

Presentation and garnishing

Dendeng paru is typically served on a plate or in a bowl, with the crispy meat arranged on top of a bed of rice or noodles. The dish can be garnished with fresh herbs or sliced chili peppers for added flavor and color.

Tips & Tricks

To make dendeng paru, it is important to use high-quality beef lung and to slice it thinly and evenly. The meat should be dried slowly to ensure that it is crispy and flavorful. It is also important to season the meat well with a blend of spices and herbs for maximum flavor.