Paru Goreng Berempah

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Paru or cow's lung is one of our favourite dish. Ada orang pantang makan organ2 dalaman camni tapi macam kita pulak, pantang jumpa....hahaha. Well, life is short......so, we ought to enjoy it while can, right?

Paru is best cooked with sambal - though you can also makes rendang with it. In both occasions, the taste is simply awesome. The best Paru Goreng Berempah I've ever tasted was during my uni years where my housemate used to bring back some, as prepared by her Javanese auntie. It has a very strong coriander taste which blended so well with the lungs.

I've tried varieties of Paru Goreng Berempah's recipes but none of them could even get close to my friend's auntie's recipe. Hers is simply exceptional. This particular recipe I'm writing here is the best I could come up with. Well, takde rotan akar pun berguna, kan ?

Paru Goreng Berempah
Source : Belle du Chef




Ingredients

500 gm cow's lung / paru
1 cm ginger, finely sliced
1 1/2 tbsp salt


To Be Pounded

1/2 tbsp coriander
1/2 tbsp aniseed
1/2 tbsp cumin
1 cm fresh tumeric


To Be Coarsely Blended

10 pcs dried chillies
4 pcs red chillies
1 big onion


How To

1. Boil the lungs with ginger & salt till tender. Then slice them approximately 5 mm thick.

2. Marinate the lung slices with the pounded spices & leave aside for 30 mins or more.

3. Deep fry the marinated lungs & set aside.

4. Using the same oil, fry the blended ingredients till fragrant.

5. Add salt & sugar to taste.

6. Then toss in the fried lungs & mix well.

7. Serve with white rice.

Spicy Fried Beef

A super simple recipe to those who doesnt wanna spend lots of time in the kitchen. Simple yet nice. Preparation time would take about 10 minutes and cooking time is another 10 minutes. So, by 20 minutes max. you'll get yourself one decent dish to pleased your family.

Ingredients

400 gm beef, thinly sliced

5-6 stalks long beans

3 red chillies

5 bird’s eye chillies

3 garlics

1 big onion, wedged

How To

		Cut the long beans into 2” length. Marinate the beef with salt, tumeric & a tablespoon of chilli powder
		Pound all the chillies with garlic – the chillies doesnt need to be so fine. Omit the bird’s eye chillies if you dont want it to be too hot.
		Using a high flame, fry the beef with a bit of oil for about a minute or till the colour changed. Dont overcooked the beef as it’ll make them hard. Put aside.
		With the same oil, fry the long beans till soften. Put aside together with the beef.
		Fry the onions till yellowish. Then add the pounded chillies & fry for 1-2 mins till fragrant.
		Add salt & sugar to taste. Finally mix the beef & long beans altogether.
		Dish out & serve with rice while hot. Can be eaten with porridge & bread too.

Black Peppered Beef With Celeries & Snow Peas

Since I've already declared this week as the makan week, might as well I just go along with it. And ironically, my mood is in sync with the theme too.......I've been cooking almost every night this whole week.

Tonight, I cooked this for dinner - Black Peppered Beef with Celeries & Snow Peas. It's a combi of all of my fave food - Beef, Celeries, Snow Peas & Black Pepper.

The beef

The sauce

Fry the beef under maximum heat for 1 minute or till the colour changed. Put aside.

Fry the garlic & ginger till fragrant.

Add in the onions & continue frying till the onions becomes soft.

Then, pour approximately 1/2 bowl of black pepper sauce. Add water if necessary.

Put in the vegetables & fry till half cooked.

Finally, add the beef & mix well.

Dish out & enjoy.

Lemak Kuning Rebung + Tetel

Damn ! Soo many things to do yet so little time. I've to rush out lots of things today before I could disappear from the office tomorrow. On top of that, I'm already in the holiday mood - too excited to work.

So, in order not to disappoint my regular readers ( hahahaha....like there's any! ), today I'm just gonna post a recipe....the so-called "Recipe of The Week". It's my darling Marsya's favourite dish - Lemak Kuning Rebung + Tetel. The picture alone is so mouth-watering isn't it? So, here's the recipe :

Lemak Kuning Rebung + Tetel

Ingredients

300 - 500 gm daging tetel

400 gm pickled bamboo shoots, sliced

1 box of coconut milk ( I've used M&S brand)

1 lemon grass, crushed

4-5 pcs kaffir lime leaves

To Blend

20 cili padi

1 cm tumeric

5 shallots

1 cm ginger

1 garlic

How To

Cut the beef into small pieces & boil till soft / tender. Just to share some facts - tetel is the term used here in KL. Back in Kuantan, it is known as "daging cincang".

Mix well the blended ingredients with the coconut milk. Add in the boiled beef, lemon grass & the lime leaves. If you're using the boxed coconut milk, you can add in the beef stock (the water used to boil the beef earlier) to dilute the coconut milk. Otherwise, it shall depends on how thick you would want the gravy to be.

Put the mixture to boil over medium heat. Then add in the bamboo shoots & seasoning to taste. Done !

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Just to share with you readers something about pickled bamboo shoots. Well, there are two types sold in the market :

Type A

Type B

Type A is better in taste as compared to Type B and because of that, you have to pay more for it.....which is quite normal. Good things don't come cheap, isnt it? The Type A is normally softer & the smell is less stinkier. So, now that you know this, make sure you make the right choice when buying pickled bamboo shoots or rebung.

Black Pepper Beef With Leeks

Looks like I didnt keep up my words of posting a recipe at least 3 times a week. Very buzy lorr..... Anyway, today I've got a new recipe to share - so new you cant get it anywhere in town.....hehehehe. How I come up with this recipe? Because of the many leeks that is stored, still in my fridge - the one which I bought during my visit to Cameron Highlands about 2 weeks ago..... yeah that ancient !

Black Pepper Beef With Leeks

To Marinate ( 30 mins)

300 -400 gm beef, sliced thinly

1 tbsp cornflour

1 tbsp soy sauce

t tsp sesame oil

1 tsp sugar

Other Ingredients

3 tbsp black pepper sauce (I've used Maggi, in this case)

1 Bombay onion, cut into wedges

1 clove garlic, crushed

1/4 red capsicum, wedged

1/4 yellow capsicum, wedged

2 inches ginger, slice finely

2 sprigs of leeks, cut into 5 cm long

How To

- Stir fry the marinated beef in hot oil till the colour turns brownish.

- Remember not to overcook the beef as it may hardened it.

- Fry the ginger, garlic & onion till fragrant. Put in the black pepper sauce.

- Then put in the leeks & capsicums, fry till softens.

- Finally, add in the beef & mix well. Add some water if you dont like it to be too dry.