Sate paru bakar - satay of seasoned bovine lung

Ingredients

• 500 gbeef lung, boiled
• 3Indonesian bay leaves (daun salam)
• 500 mlcoconut water
• 2 tbsppalm sugar
• 1 tspsalt
• 1 tbsptamarind water
• as neededskewers
• 8shallots
• 4 clovesgarlic
• 3candlenuts
• 1 tspcoriander seeds
• 2 cmgalangal

Instructions

1. 1

   Make the paste

   Pound or grind the shallots, garlic, candlenuts, coriander seeds and galangal to a fine paste.

2. 2

   Slice the lung

   Cut the boiled beef lung into pieces.

3. 3

   Simmer until tender

   Put the lung in a pan with the spice paste, tamarind water, salam leaves, palm sugar, salt and coconut water. Boil until the lung is soft.

4. 4

   Skewer and grill

   Thread the pieces of lung onto skewers and roast them slowly over a charcoal fire.

What is sate paru bakar?

Sate paru bakar is Indonesian grilled satay made with paru, or bovine lung. Satay is found across Indonesia and neighbouring parts of Southeast Asia, with skewered ingredients cooked over a fire.

Here, the lung is first simmered with a ground spice mixture and coconut water. That gives the pieces time to soften and take on the seasoning before they are grilled.

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 palm sugar and coconut water contribute carbohydrates; the recipe contains no added cooking oil, so most of its fat comes from the lung and candlenuts. Serve a skewer portion with rice and fresh vegetables to make a more rounded plate.

The aromatic spice paste

Paste: shallots, garlic, candlenuts, coriander and galangal are pounded or ground together. A fine paste coats the lung more evenly as it simmers.

Galangal: this root has a distinct, peppery aroma; it is not quite the same as ginger. Indonesian bay leaves, called daun salam, add another layer to the cooking liquid.

Why simmer it first?

Tenderness: the lung is boiled with coconut water and the seasoning until soft, rather than going straight onto the grill. The recipe starts with boiled lung, then gives it a further simmer with the paste.

Balance: palm sugar lends sweetness, while tamarind water brings a tart note and salt sharpens the seasoning. Keep the simmer going until the lung is soft, as specified in the method.

Threading and grilling

Even pieces: slice the lung into pieces that are manageable to thread and cook. Try to keep them similar in size so they warm and colour at a comparable pace.

Slow heat: roast the skewers slowly over charcoal, as the recipe directs. Turn them as needed so the pieces cook evenly rather than catching on one side.

What to serve alongside

Rice: plain steamed rice makes a simple accompaniment and works well with the savoury, sweet and tangy seasoning.

Fresh sides: serve with sliced cucumber or other crisp vegetables for contrast. A little extra tamarind-based sauce can suit the flavours, if you have one to hand.

Recipe notes & tips

• Use a mortar and pestle or a grinder to make the spice mixture as fine as possible.
• Cut the lung into pieces that can sit securely on the skewers.
• Simmer until the lung is soft before threading it.
• Soak wooden skewers before use if needed to help prevent scorching over the charcoal.
• Grill slowly and turn the skewers for even cooking.

Variations

• Add chilli: pound fresh chilli into the spice paste for heat.
• Use a grill: cook the skewers under a hot grill if charcoal is unavailable.
• Serve with rice: add steamed rice to make the satay part of a fuller meal.
• Add fresh sides: serve with cucumber or crunchy vegetables for a cool contrast.

Common mistakes to avoid

• Coarse spice paste: grind the aromatics thoroughly so they season the lung more evenly.
• Skipping the simmer: cook the lung in the seasoned liquid until soft before grilling.
• Uneven pieces: cut the lung into similar-sized pieces to help them cook at the same pace.
• Rushing the charcoal: roast slowly and turn the skewers to avoid uneven browning.
• Crowded skewers: leave a little space between pieces so they are easier to turn and expose to the heat.

How to store

Refrigerate cooked satay in a covered container and use within 3 days. Reheat until piping hot, either on a grill or in a pan; avoid reheating it repeatedly.

Frequently asked questions