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  2. Explore Various of Delicious Recipe on UFS
  3. Orange Rice and Beef Lungs
  1. Explore Various of Delicious Recipe on UFS

Orange Rice and Beef Lungs

Orange Rice and Beef Lungs – - Recipe

Nasi Pandan Jeruk Paru combines fragrant pandan and citrus leaves with tender beef lung, creating a unique and flavorful dish. Served with fresh tomatoes, cucumbers, lettuce, and a spicy cashew chili sauce, it offers a delightful culinary experience

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Ingredients

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How to Make Citrus Rice:

Cooking beef lungs:

Nasi Pandan Jeruk Paru combines fragrant pandan and citrus leaves with tender beef lung, creating a unique and flavorful dish. Served with fresh tomatoes, cucumbers, lettuce, and a spicy cashew chili sauce, it offers a delightful culinary experience

...

Preparation

  1. How to Make Citrus Rice:

    •  Prepare all the ingredients, clean them, then wash and set aside. 
    •  Heat oil in a liwet pot, add garlic, ginger, and onion slices, sauté until fragrant. 
    •  Add the chicken pieces, sauté briefly, then add pandan leaves, kaffir lime leaves, and the washed and drained rice. Stir well and let it sit for a while.
    •  Add water or broth, add the other seasonings and sesame oil, stir well and adjust the taste. 
    •  Let it boil, then cook until the rice and chicken are done. Serve the rice and chicken on a plate with the accompaniments.

  2. Cooking beef lungs:

    •  Boil the beef lungs in a pressure cooker for 30 minutes until tender. 
    •  While waiting for the lungs to cook, prepare a container of ice water to soak the lungs after boiling. 
    •  Once the lungs are done boiling, remove and immediately soak them in ice water to stop the cooking process and maintain texture. 
    • Cut the lungs into thin slices as desired. 
    •  Blend pepper, coriander, ginger, garlic, shallots, candlenuts, turmeric, kaffir lime leaves, and lemongrass until smooth.
    •  Soak the lung slices in the smooth spices for at least 30 minutes to allow the spices to absorb. 
    •  Heat oil in a pan, fry the lungs until brown and crispy. 
    •  Remove and drain the lungs, serve with rice and sambal as desired.
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