Paru Balado, also known as Lungs in Indonesian Chili Sauce, is a traditional Indonesian dish that features beef or cow lungs cooked in a flavorful and spicy chili sauce. Here’s a detailed description of the dish:
To prepare Paru Balado, start by boiling the beef or cow lungs until they are tender and cooked through. Once cooked, drain the water and let the lungs cool down. Then, slice the lungs into thin, bite-sized pieces.
In a separate pan, heat some oil and sauté finely chopped onions and minced garlic until they become fragrant and slightly golden. Add red chili paste or fresh red chilies, depending on your preferred level of spiciness, and continue to cook until the chili paste releases its flavors.
Next, add a combination of spices and seasonings, such as ground coriander, ground cumin, turmeric powder, salt, and sugar, to the pan. Stir well to coat the spices evenly.
Once the spices are well combined, add the sliced beef or cow lungs to the pan and toss them in the chili sauce, ensuring that they are coated thoroughly. Cook for a few minutes to allow the flavors to meld together.
Garnish the Paru Balado with fresh lime juice and chopped cilantro or scallions for added freshness and aroma. Serve it hot with steamed rice or as part of a larger Indonesian meal.
Paru Balado is known for its spicy and savory flavors, with a hint of sweetness from the added seasonings. The beef or cow lungs are tender and absorb the rich chili sauce, creating a delicious and satisfying dish. It is commonly enjoyed as a side dish or a main course in Indonesian cuisine.
