A spicy dry sambal made from beef lung. The lung is boiled until tender, sliced thin, and deep-fried until crispy, then mixed with homemade crispy fried shallots and ground dried chilies with seasoning powder. A simple yet intensely flavored condiment that pairs well with plain rice or rice porridge, and can be stored in an airtight jar for extended shelf life.
gingerno need to peel, wash clean, slice 0.5 cm thick and crush2 inches
saltfor boiling the lung½ tbsp
waterfor boiling, should cover the lung~4-5 cupsest.
coriander powder1 tsp
turmeric powder1 tsp
tamarind sliceto remove fishy odor from the lung
2
shallotssmall shallots, sliced thin10
saltfor fried shallots1 tsp
rice flourto coat shallots for crispiness2 tbsp
dried chiliesmedium heat curly type, cut fine, washed and soaked until soft20-25
sugar1 tbsp
seasoning powderany brand seasoning powder½ tbsp
saltfor the sambalto taste
vegetable oilfor frying shallots, chilies and lung~1.5-2 cupsest.
limeto remove odor when cleaning lung~1-2est.
Steps
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1
Prepare the ginger: take 2 inches, wash well without peeling, slice 0.5 cm thick and crush with a mortar or meat mallet.
2
Clean the lung: cut into large chunks about 0.5 cm thick, rinse with salt water, rub with lime juice to remove odor, then rinse multiple times with clean water until the water runs clear.
3
Boil the lung: place ginger and cleaned lung in a pot, cover with water, add 0.5 tbsp salt, simmer 40-50 minutes until fully cooked (no blood or pink inside).
4
Prepare dried chilies: cut 20-25 curly dried chilies into pieces, remove seeds (easier after cutting), rinse and soak in water until soft, then drain.
5
Prepare shallots: take 10 small shallots, ensure they are dry before slicing thin.
6
Season shallots: place sliced shallots in a bowl, mix with 1 tsp salt and 2 tbsp rice flour to coat lightly.
7
Fry shallots: heat oil, fry on medium heat with frequent stirring to prevent burning. When shallots turn golden and feel light, remove from heat, drain oil and cool on paper towels.
8
Fry dried chilies: using the same method, fry the prepared dried chilies on medium heat with stirring until crispy and bubbling subsides, remove from heat and drain.
9
Grind chilies: place fried dried chilies in a blender or food processor, add 1 tbsp sugar, 0.5 tbsp seasoning powder and a pinch of salt, blend to medium-fine texture.
10
Check lung doneness: when the inside shows no blood or pink, it is fully cooked. Rinse with cold water and cool. When cold, slice thin (freezing first makes it easier to slice).
11
Season lung: place sliced lung in a bowl and mix with salt, 1 tsp coriander powder and 1 tsp turmeric powder.
12
Fry lung: heat oil and add tamarind slices. Add the seasoned lung and fry on medium heat for about 30 minutes or longer, stirring frequently until the lung becomes dry and crispy. It will bubble at first—patience is needed.
13
Cool the lung: remove from heat when crispy, drain oil. When completely cooled, it will be even more dry and crispy.
14
Combine main ingredients: place cooled fried lung in a bowl, pour in the ground chili mixture and mix well. Since all components are dry, they won't stick together.
15
Add sheen and bind: measure 1/4 cup vegetable oil into the blender cup with the remaining seasoning, mix, then pour into the lung-chili mixture and combine. This gives the sambal a glossy finish and even coating.
16
Final mix: add the fried shallots and combine thoroughly with all ingredients. The sambal is now ready to serve.
17
Storage: for long-term storage, ensure the sambal is completely cooled before transferring to a sterilized airtight jar and sealing tightly.
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