Keripik Paru Recipe (Indonesian Beef Lung Crackers)

Keripik Paru (Indonesian Beef Lung Crackers) | Indonesia Eats

Dishes from Beef Lung (Paru in Indonesian) are Indonesian and Malaysian delicacies. Beef lung can be cooked in various kind of dish such as rendang, balado, sambal goreng (fried sambal), keripik (crackers).

Offal is actually common to be eaten in other parts of the world. While the rest of the world enjoys (reputedly delicious) lung in a wide variety of preparations as delicacy, here in North America they are impossibly hard to find.

Why is lung that such an important organ has fallen by the wayside? This might be the reason. Way back in 1971, the U.S. Wholesale Meat Act. declared that lungs were unfit for human consumption. Thou, lungs a bit lacking in the vitamin department, they contain more protein than a T-Bone steak while sporting only 6% of the fat.

In Europe, lungs are found in French, Italian, Hungarian, German and Greek cuisines. Well, since I live in Canada I had to hunt down almost all over the place until my girlfriend introduced me to a Filipino dish of lung that she bought at Tindahan, Filipino market by her house. Then I asked the butcher if they do have fresh lungs. And voila I could make Keripik Paru now.

I have tried two different ways on making Keripik Paru. One used a recipe of Sajian Sedap and another one was just a random thought. The random thought was made and served during last weekend for friends. The different is in the freezing and baking method which my random thought recipe didn’t use it.

I will show you two different trials that I did, so feel free which one you are going to adapt.

From Sajian Sedap Adaptation
Indonesian Beef Lung Crackers
– Keripik Paru

Ingredients:
1 kilogram (2.2 lbs) beef lungs
water
3 Indonesian bay leaves (daun salam)
1 stalk lemongrass
1/2 teaspoon tamarind or 2 teaspoon canesugar vinegar
oil for frying

Spices to be ground for a wet paste:
10 cloves garlic
1 tablespoon toasted coriander
5 toasted candlenuts
4 teaspoons kencur powder (kaempferia galanga) or sand ginger powder
1.5 cm (0.6 inch) turmeric root, toasted and peeled (equivalent to 1/4 teaspoon turmeric powder)
2-3 teaspoons seasalt

Batter Ingredients:
125 grams (4.4 oz.) rice flour
180 mL (3/4 cup) thin coconut milk
1 egg yolk

Methods:
In a pot, add water, lemongrass, tamarind or cane sugar vinegar, daun salam and beef lung.

Heat up the pot to boil the lung for about 2-3 hrs till tender. Drain, place in a freezer bag and freeze the beef lung up to an hour.

Slice the lung thinly according to your desired size.

Pre-heat oven at 300F.Divide the spice wet paste into 1/4 and 3/4 parts. Marinate lung slices with 1/4 part of spice paste for 30 minutes. Keep them in the fridge.

Put marinated lung slices on a baking sheet. Bake for another 40 minute and flip once a while until dry. Cool down.

Combine the 3/4 part of spice paste with coconut milk and egg yolk. In a bowl, place rice flour and whisk in a mixture of coconut milk until blended.

Dip dry lung slices into batter. Deep fry at low medium heat 5-6 pieces at time depend how big your fryer is until they are crispy. I like using a pot for my fryer :)

From My Random Thought
Indonesian Beef Lung Crackers
– Keripik Paru

Ingredients:
1 kilogram (2.2 lbs) beef lungs
water
3 Indonesian bay leaves (daun salam)
1 stalk lemongrass
1/2 teaspoon tamarind or 2 teaspoon canesugar vinegar
1 egg white
150 grams rice flour
oil for frying

Spices to be ground for a wet paste:
10 cloves garlic
1 tablespoon toasted coriander
5 toasted candlenuts
1.5 cm (0.6 inch) turmeric root, toasted and peeled (equivalent to 1/4 teaspoon turmeric powder)
2 teaspoons seasalt

Methods:
In a pot, add water, lemongrass, tamarind or cane sugar vinegar, daun salam and beef lung.

Heat up the pot to boil the lung for about 2-3 hrs till tender. Drain and cool down.

Slice the lung thinly according to your desired size.

Marinate lung slices with wet spice paste for 30 minutes. Keep them in the fridge.

Prepare each of small and medium bowl.

Crack 1 egg and separate the white and yolk. Place egg white in a small bowl and rice flour in a medium bowl.

Take 1 piece of sliced beef lung, dip into egg white and press into rice flour. Allow coated beef lung to rest on a wire rack for 20 to 30 minutes.

Dip dry lung slices into batter. Deep fry at low medium heat 5-6 pieces at time depend how big your fryer is until they are crispy. I like using a pot for my fryer :)

To maintain the crispiness, we can keep the crackers in an airtight container. Beef Lung Crackers can be enjoyed for snacking or a side dish.

About the Author

An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland.