Lung jerky recipe
Running out of ideas to process meat or offal at home, you can try the recipe this time. Lung jerky is a typical dish of Minang. This food is made from cow’s lungs that have been boiled, covered with herbs and spices typical of the archipelago.
After that, the lungs are fried until crisp and crispy. However, it still has a chewy texture on the inside.
The savory and spicy red balado seasoning makes this dish even richer in flavor. Lung jerky can be a choice of lunch menu with the family. The following recipe makes it as quoted by Tastemade.
We will provide information on how to process a cow’s lungs into a delicious jerky with a recipe from a housewife, Herawati in Batusangkar.
1 liter of water
500 grams of cow’s lungs
Ground spices :
10 red onions
5 tablespoons of coriander, roasted
1 1/2 tablespoons of salt
8 cloves of garlic
How to Make:
1. Boil the cow’s lungs until soft, then slice 1/2 inch thick.
2. Lubricate the lungs with a fine spice.
3. Dry in the sun to dry.
4. Fry the lungs until crispy then serve.