Gak Bau Gak Alot! Resep SAMBAL PARU

Texturally, he's no longer tough, but he's still chewy, characteristic of his lungs, he still has it [Music] Hi everyone, my second book has been published, you can get it online or in bookstores throughout Indonesia, don't miss out Hello Welcome back to my channel Divina Hermawan Today we will make sambal lung. Of course, it's practical, it doesn't smell and it's also deliciously spicy. I was inspired by the dish sego sambal. Well, it's definitely for those who like it really delicious, but actually, you can adjust the level of spiciness, and you can also use it to process the lung ee. Yes, this lung chili sauce, you can also use this method of processing lung for other dishes, okay, let's go straight to the ingredients first, here I use this lung, we need it raw, because if it's boiled, the processing method is usually different, then we You will also need salt and tapioca to help remove the aroma from the lungs. For the chili ingredients, the weight of the chilies is half that of the lungs. So if you use Parung 400 gr of chilies, the total is 200 grams so that there are enough chilies, no less because of this. Lung chili sauce, so you have to mix a lot of chilies, I use large red chilies, curly red chilies, cayenne peppers, you can adjust according to Sara, if you want it spicier, you can double the cayenne peppers. Then there is garlic, aromatic shallots, I use fresh ones, here are lemongrass. lime leaves and also galangal then I also want to add tamarind, if you don't have it, you can paste it or replace it with lime, lime and of course, brown sugar, if you don't have it, you can also use white sugar, okay first, this is raw lung, I want to cut it into cubes- into small squares, yes, after boiling it, it will shrink a little, but not too much, so you can adjust it or you can also cut it a little bigger later, when it's already cooked, it's not small enough, just cut it when it's cooked. OK, next we I'm going to rinse out the blood in the lungs, so these are the lungs. Coincidentally, my frozen one doesn't have a lot of blood, but if it's fresh, it's possible that there's more, wash it like we wash rice, just run it through the water, stir it, throw out the first water, repeat. the process may take 3 to EMP times, so this process will also really help reduce the aroma from the lungs. Especially for those who are sensitive, maybe if you like the smell of the lungs, it's normal to just boil the lungs, that 's no problem, but there are also those who are a bit sensitive, you can try it. This method is to reduce the aroma. Well, if you have done that, you can see that the water might not be very clear, but it has been reduced a lot. Now, this step is also important. We will marinate using salt and also tapioca flour. The purpose of this salt is so that it is absorbed. into the lungs and for the tapioca, it will also help, of course, so that the aroma is reduced because it will seep into the flour. Well, if it's like this, we can leave it for about 30 minutes. Or it can take up to 1 hour, no problem if it's already left. Finally, just wash it again until the flour looks like it's gone, just wash it a few times. Okay, next we 'll boil the lungs, just in plain water, no need to season it with ginger, no need, no problem, just boil it straight away until it's dry. So it's soft, so you can chew it, you can try it or if you want, use a timer, around 30 to 35 minutes, so if it's like this, just lift it and throw away the water, yes, this boiling process will also reduce the smell of the lungs. Okay, next we prepare it. Ingredients for the chili sauce here I use a chopper. You can also grind them coarsely but because there are a lot of chilies. It's better to use a chopper. It's easier. Starting from large red chilies, curly red chilies. If you want to use one, it's not a problem at all. For half cayenne peppers, I want I want to chop the other half, I want to leave it whole, just for those of you who like it spicy, including me. If I make it myself, I usually use a lot of cayenne pepper and chop it all up, so it's really spicy. Garlic, red onion comes out with this. We put it in and we'll chop it. Yes, to make it evenly distributed, press the chops, don't stop non-stop in the blender, but like 2 seconds after 2 seconds until the texture is like this, it's still textured but not as big as if you were making Padang balado chili sauce like that. Yes, it's already much smoother then if you have these ingredients- the ingredients we need to prepare again are the lemongrass, we can crush it, you can cut it in half and also use a brush. The same, yes, we crush it, prepare the frying pan, add oil, use quite a lot of oil, because this chili sauce is also quite oily, the first thing you put in is the lungs first and we will stir-fry or semi-fried, use galangal, lemongrass and lime leaves so that the aroma comes out. Well, all we have to do is cook it, we need to cook it until the lungs are browned, so it looks like they've been fried. Hm, you can already smell the lungs here, they don't sting at all. especially when we cook it with chili sauce, of course the aroma of the chili sauce also helps cover up the aroma of the lungs. When it's already browned like this, we just add the chilies that we've ground earlier and we'll sauté them for a while so that the aroma of the onions comes out. So, if the onions and chilies are a bit dry, like this, they are already fragrant, then we will add water and spices, starting from salt, sugar, powdered stock, you can use chicken stock, mushroom stock, beef stock, if you want it to be more tasty, use stock. beef, then I also add tamarind and whole bird's eye chilies, which we added earlier. If you don't have tamarind, for example, if you want to do it last, then add a little lime, so it's fresh, that's also possible or you can also substitute tomatoes, yes, tomatoes for this recipe. At most you need one medium sized fruit, so if it's like this, you can taste the usual Paruk chili sauce like this. Man, the taste has to be quite strong, right from savory to slightly sweet and so on, so that later when you eat it with rice, the taste is kicking and also it's just right like that, it's not bad. OK, next time we just have to let it dry until the water has reduced and the oil comes out again. This process will also help the lungs absorb the taste or aroma better. Well, you can see that the oil has come out like this. You can also taste it, for example, if it's less sweet or less salty, just adjust it according to [Music] taste. Hmm, okay, this is the first parung, so in terms of texture, it's no longer tough, but it's still chewy, the characteristic of the Parung is still good, the taste is also pervasive. until deep because we marinated it first and then finally we cooked it in water, let it boil and of course the taste will also penetrate and the most important thing is that the aroma of the lungs is already very thin. So for those of you who might be a bit sensitive to the smell of offal or the smell of lungs, try this method. When eaten with this kind of chili sauce, it does n't smell at all, so for this type of chili sauce, I think it's a fresh type and not too heavy, yes, the taste is different from the usual rendang or maybe fried chili sauce that uses ground tomato paste and spices. Well, this one is lighter but it smells good too. kick because of the choice of spices, we also use lime leaves, lemongrass, galangal, three of these, the character of which is more fresh, so if you want something more spicy, maybe you can add ginger, bay leaves, etc. but I prefer this, I don't use it, because the The aroma from the lungs is also not too sharp, so for the recipe listed here, the spiciness is still acceptable. Yes, for me personally, to be honest, this is n't spicy enough. So if I make it myself, I'll definitely blend all the cayenne pepper and even add it to make it as spicy as possible. What's the typical characteristic of these dishes with chili sauce? Isn't it really spicy? Well, this is still OK, so for those who don't like too spicy, you can still enjoy it. OK, if that's the case, Thank you for watching Kal rec cook, don't forget to tag and Also find other short recipes on Instagram TikTok and also the short Devina Hermon ST Tun and see you in the next video [Music]