Sambal Goreng Paru Sapi Pedas - Spicy fried lung

Ingredients

• 400 gbeef lung
• 2Indonesian bay leaves (daun salam)
• 2 cmginger
• 1,000 mlwater
• 2red chillies
• 2green chillies
• 2Indonesian bay leaves (daun salam)
• 1 cmgalangal
• 1 tsppalm sugar
• 10peteh beans (stink beans)
• 350 mlcoconut milk
• 1 tspsalt
• 1/2 tbsptamarind water
• 2 tbspoil
• 3shallots
• 1 cmturmeric
• 3 clovesgarlic
• 1 tspshrimp paste (terasi)
• 5red chillies
• 2candlenuts

Instructions

1. 1

   Cook the lung

   Put the beef lung, water, 2 Indonesian bay leaves and ginger in a pan. Cook the lung, then cut it into pieces.

2. 2

   Prepare the aromatics

   Pound or grind the shallots, turmeric, garlic, shrimp paste, 5 red chillies and candlenuts into a paste. Grate the galangal, cut the other chillies into rings and halve the peteh beans.

3. 3

   Fry the paste

   Heat the oil in a pan and fry the paste with the remaining 2 Indonesian bay leaves and the galangal for 4 minutes.

4. 4

   Add chillies and beans

   Add the sliced red and green chillies and the halved peteh beans. Fry until softened.

5. 5

   Simmer with coconut

   Add the lung, salt, palm sugar and tamarind water, then mix well. Pour in the coconut milk and simmer gently until everything is cooked.

What is sambal goreng paru sapi?

Sambal goreng paru sapi is an Indonesian dish whose name describes lung cooked with a fried sambal, or chilli-based seasoning. Beef lung is simmered first, then combined with an aromatic paste and coconut milk.

This version balances chillies and shrimp paste with creamy coconut milk, while peteh beans add their distinctive savoury character. It is typically enjoyed with rice, which suits the rich, spicy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The lung provides most of the protein, while the coconut milk and oil contribute much of the fat. The palm sugar and any rice served alongside provide carbohydrates; serve with a modest portion of rice and vegetables to balance the plate.

The ingredients that shape the flavour

Sambal paste: Shallots, garlic, turmeric, chillies, candlenuts and shrimp paste form the flavour base. Grinding them together helps the paste fry evenly and spread through the sauce.

Aromatics: Indonesian bay leaves, ginger and galangal bring fragrant, earthy notes. The recipe lists bay leaves in both the initial cooking and the frying stage, so keep those portions separate.

Cooking the lung

Initial simmer: Cook the lung in water with ginger and the first portion of bay leaves before cutting it into pieces. This is the recipe’s first cooking stage; the lung is simmered again with the sambal and coconut milk.

Cutting: Once cooked, cut the lung into pieces before adding it to the fried paste. Keeping the pieces manageable makes the finished dish easier to serve and eat.

Frying the sambal

Paste: Fry the ground aromatics with the second portion of bay leaves and the grated galangal for 4 minutes, as directed. Stir as it cooks so the paste is heated evenly.

Chillies and beans: Add the chilli rings and halved peteh beans after the paste has fried. Cook them until softened before mixing in the lung and seasonings.

Getting the sauce right

Coconut milk: Add it after the lung, salt, palm sugar and tamarind water have been mixed in. Keep the pan at a gentle simmer rather than a hard boil.

Doneness: The recipe gives no separate finishing time; simmer until everything is cooked. Stir from time to time so the ingredients cook together in the sauce.

Serving the dish

Rice: Serve the lung and sauce with steamed rice, which provides a mild base for the chilli and shrimp paste. Spoon some of the coconut sauce over the rice.

Balance: A simply cooked vegetable side can add contrast to the rich sauce. Keep it lightly seasoned so it does not compete with the sambal.

Recipe notes & tips

• Keep the two portions of Indonesian bay leaves separate for the initial cooking and the later frying stage.
• Grind the sambal ingredients into a reasonably even paste so they fry consistently.
• Cut the cooked lung into pieces before returning it to the pan.
• Add the chilli rings and peteh beans only after the paste has fried for 4 minutes.
• Simmer the finished mixture gently after adding the coconut milk.

Variations

• Adjust the heat: Use fewer chillies for a milder sambal.
• More galangal: Add a little extra grated galangal for a stronger aromatic note.
• Add vegetables: Serve with a separately cooked vegetable side.
• Change the accompaniment: Pair it with plain rice or another simply cooked grain.
• Skip the peteh: Leave out the beans if their distinctive flavour is not to your taste.

Common mistakes to avoid

• Mixing up the bay leaves: Keep the first 2 for cooking the lung and the second 2 for frying the paste.
• Cutting the lung too early: Cook it first, then cut it into pieces as directed.
• Adding coconut milk too soon: Mix in the lung and seasonings before pouring in the coconut milk.
• Boiling the sauce hard: Keep it at a gentle simmer once the coconut milk is added.
• Stopping before the beans soften: Fry the chillies and peteh beans until softened before adding the lung.

How to store

Cool leftovers and refrigerate them in a covered container, then use within 3 days. Reheat gently in a pan until thoroughly hot, stirring so the sauce warms evenly.

Frequently asked questions