SPICY BEEF LUNG RECIPE (PARU MERCON)

Happy Thursday.

Today I will share a recipe that I tried for the first time. All my family members are meat lovers. Goat, buffalo and beef. Starting from my late father, he really liked mutton. He even taught me how to process goat's head to make it delicious and not smelly. Anyway, my father was a cooking teacher for me since childhood. He taught me a lot of home cooking recipes. My mother, father and sister, they all love to cook. So do I.

My sister and her husband really like beef. Every time I go on vacation and visit his house, we always have barbecue time. However, my two nephews don't like mutton or beef. My two nephews are cock addicts!

Hmm... the dish that I will share this time is a request from my mother. As usual, because every day my mother's activity in the morning is to go to the traditional market to buy vegetables and side dishes, today, she came home with beef lungs.

My mother asked me to cook beef lung for today's menu. Hm ... I was thinking what would this beef lung be processed for?

EUREKA! I remember buying Pul Balado at a Padang restaurant.

Hmmm... today I'm going to make a spicy version of Paru Balado. So, I named it Mercon's Lung!

for your info: There are so many Indonesian foods or dishes that use the name MERCON for a match from the menu, which is cooked with an extraordinary spicy level. for example; Mercon meatballs (usually this type of meatball is in the form of large meatballs filled with lots of cayenne pepper sauce) chicken noodles mercon,etc.

Likewise for the beef lung recipe this time, I will also use a lot of cayenne pepper so that my beef lung becomes spicy.

TMI; All my family members love spicy! So, don't go anywhere and staytune!

• beef lung
• cayenne pepper
• red chili pepper
• onion
• garlic
• coriander powder
• candlenut
• galangal
• ginger
• turmeric
• Bay leaf
• lime leaves
• lemongrass
• pepper powder
• vegetable oil
• water
• salt

• pan
• spatula
• pressure cooker

• wash all the materials that will be used

• to shorten the cooking time, I use a pressure cooker so that the lungs are soft quickly. I presto lung for ten minutes, do not forget to add spices such as; ginger, galangal, bay leaf, lime leaf, and lemongrass. This is so that the beef lung is not fishy. After ten minutes, remove and drain. Cut beef lung to size according to taste.

• Puree red chili, cayenne pepper, onion, garlic, turmeric, and candlenut.

• Heat the oil, then add the ground spices. add bay leaf and lime leaves. stir-fry until cooked so that the turmeric doesn't feel raw.

• Enter the beef lung that has been cut, add a little water. Cook until the spices seep into the beef lungs. wait for fifteen minutes. If all the spices and beef lungs have been mixed, remove and serve!

When I served it to my mother, she said my food was delicious and tasted just right. My mother also likes the spicy taste. Wow.... looks like my first attempt was successful. Hmm ... what kind of food are you making tomorrow?

All photos taken by me with oppo reno 5f