Dendeng Paru with Spicy Peanut Sauce

Ingredients

• 500g (1.1 lb) beef lung, thinly sliced 500g (1.1 lb) beef lung, thinly sliced
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 100g (3.5 oz) roasted peanuts 100g (3.5 oz) roasted peanuts
• 2 red chili peppers, deseeded and chopped 2 red chili peppers, deseeded and chopped
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the salt, ground coriander, ground cumin, turmeric powder, chili powder, and minced garlic. Mix well to create a marinade.
2. 2.
   Add the beef lung slices to the marinade and toss until they are evenly coated. Allow the beef lung to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat the vegetable oil in a frying pan over medium heat. Fry the marinated beef lung slices until they turn crispy and golden brown. Remove from the pan and set aside.
4. 4.
   In a blender or food processor, combine the roasted peanuts, chopped red chili peppers, tamarind paste, palm sugar, soy sauce, and lime juice. Blend until you achieve a smooth and creamy consistency.
5. 5.
   Transfer the peanut sauce to a small saucepan and heat over low heat, stirring occasionally, until warmed through.
6. 6.
   Arrange the crispy beef lung slices on a serving platter and drizzle the spicy peanut sauce over them. Garnish with fresh cilantro.
7. 7.
   Serve the Dendeng Paru with steamed rice and a side of fresh vegetables.

Treat your ingredients with care...

• Beef lung — Ensure that the beef lung slices are thinly sliced for optimal crispiness. Marinating the slices for a longer period of time will enhance the flavor.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.
• Roasted peanuts — For added depth of flavor, you can roast the peanuts yourself before blending them.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh red chili peppers to the peanut sauce.
• If you prefer a milder flavor, reduce the amount of chili powder in the marinade and the peanut sauce.
• Serve the Dendeng Paru with a side of Indonesian pickles for a refreshing contrast to the rich flavors.
• If you can't find beef lung, you can substitute it with beef or chicken slices for a different variation.
• Make sure to fry the beef lung slices in small batches to ensure even cooking and crispiness.

Serving advice

Serve the Dendeng Paru as a main course, accompanied by steamed rice and a side of fresh vegetables. Garnish with fresh cilantro for added freshness and visual appeal.

Presentation advice

Arrange the crispy beef lung slices on a platter, drizzle the spicy peanut sauce over them, and garnish with fresh cilantro. Serve the steamed rice and fresh vegetables in separate bowls for a visually appealing presentation.