📝 About This Recipe
A celebrated delicacy from West Sumatra, Rendang Paru offers a fascinating interplay of textures, transforming tender beef lung into a rich, caramelized masterpiece. This dish is defined by its deep, mahogany-colored 'dedak' (spice crumbs) and a complex flavor profile of lemongrass, galangal, and toasted coconut. Unlike beef rendang, the lung provides a unique, slightly springy bite that absorbs the aromatic coconut reduction perfectly, making it a true connoisseur's choice in Indonesian cuisine.
🥗 Ingredients
The Protein
- 1 kg Beef Lung (cleaned and whole for initial boiling)
- 3 cm Ginger (bruised, for boiling)
- 3 pieces Bay Leaves (Daun Salam) (for boiling)
The Spice Paste (Bumbu Halus)
- 150 grams Shallots (peeled)
- 8 cloves Garlic
- 150 grams Red Curly Chilies (adjust to spice preference)
- 5 cm Galangal (fresh)
- 3 cm Ginger (fresh)
- 2 cm Turmeric (fresh or 1 tsp powder)
- 2 tablespoons Coriander Seeds (toasted)
Aromatics and Liquid
- 1.5 liters Coconut Milk (extracted from 3 mature coconuts for best richness)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 1 piece Turmeric Leaf (tied in a knot)
- 5 pieces Kaffir Lime Leaves (torn to release oils)
- 2 pieces Asam Kandis (or substitute with 1 tsp tamarind paste)
- 3 tablespoons Kerisik (Toasted Coconut Paste) (grated coconut toasted until dark brown and pounded until oily)
- to taste Salt and Sugar (use palm sugar for depth)
👨🍳 Instructions
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1
Begin by boiling the beef lung in a large pot of water with bruised ginger and bay leaves for 45-60 minutes until firm. This removes impurities and makes it easier to slice.
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2
Once the lung is cooked, remove it from the water and let it cool completely. Slice the lung into 1/2 cm thick bite-sized pieces. Set aside.
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3
Blend all the 'Spice Paste' ingredients in a food processor until very smooth. Add a splash of oil or coconut milk if needed to help the blades turn.
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4
In a heavy-bottomed wok or large pot, combine the spice paste, coconut milk, lemongrass, turmeric leaf, kaffir lime leaves, and asam kandis.
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5
Bring the coconut milk mixture to a boil over medium heat, stirring constantly to ensure the coconut milk doesn't 'break' or separate prematurely.
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6
Add the sliced beef lung to the pot. Reduce the heat to medium-low and simmer gently.
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7
Stir the mixture occasionally to prevent the bottom from burning. At this stage, the liquid will look like a thin curry (Gulai).
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8
After about 1.5 to 2 hours, the liquid will thicken and turn oily. This is the 'Kalio' stage. Add the Kerisik (toasted coconut paste) now to deepen the color and flavor.
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9
Continue cooking on low heat, stirring more frequently. The oil will separate from the spices, and the color will darken from orange to a deep chocolate brown.
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10
Keep cooking until the moisture has completely evaporated and the spices have clung to the lung pieces, becoming dry and crumbly ('Rendang' stage). This can take another hour.
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11
Taste and adjust seasoning with salt and a pinch of palm sugar. The lung should be tender but with a characteristic 'spring' to it.
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12
Remove the whole aromatics (lemongrass, leaves, asam kandis) before serving. The oil can be drained off and used for stir-frying other dishes.
💡 Chef's Tips
For the most authentic flavor, use fresh coconut milk rather than canned; the fat content is crucial for the caramelization process. Do not rush the process; the low heat is what develops the complex 'umami' of the Rendang. If you prefer 'Rendang Paru Goreng' style, you can deep fry the boiled lung slices until crispy before adding them to the reduced spice paste at the very end. Ensure the lung is sliced uniformly so it cooks evenly and absorbs the spices at the same rate. Asam Kandis is quite sour; if you can't find it, use a tiny amount of tamarind, but be careful not to make the dish tangy.
🍽️ Serving Suggestions
Serve with warm, steamed jasmine rice or traditional Ketupat (compressed rice cakes). Accompany with 'Sambal Ijo' (Green Chili Sambal) and boiled cassava leaves for a complete Nasi Padang experience. Pairs beautifully with a side of 'Acar Kuning' (pickled vegetables) to cut through the richness of the coconut. Enjoy with a tall glass of iced Teh Botol or hot jasmine tea. This dish actually tastes better the next day after the flavors have fully matured.