Nasi Lemak with Beef Lungs
Sarapan • Malaysia
How to Make Nasi Lemak with Beef Lungs (Traditional & Healthy Version)
Nasi Lemak with Beef Lungs is a beloved Malaysian breakfast dish that showcases the rich multicultural heritage of the country. Traditionally enjoyed in the mornings, this dish features fragrant coconut rice (nasi lemak) steamed with pandan leaves, paired with spicy sambal, crunchy peanuts, cucumber slices, hard-boiled eggs, and the unique addition of paru goreng (fried beef lungs). The inclusion of beef lungs introduces a distinctive texture and savory depth, making this a favorite among locals seeking a protein-rich start to their day. Nasi Lemak is often considered Malaysia’s national dish, enjoyed by Malaysians of all backgrounds. The aroma of santan (coconut milk) and pandan is unmistakable, and every component offers layers of flavor and nutrition. Using local ingredients like lemongrass, ginger, and belacan, this health-conscious version maintains authenticity while reducing excess fat and sodium. Perfect for breakfast or brunch, Nasi Lemak with Beef Lungs is both comforting and energizing, reflecting the vibrant flavors of Malaysia’s culinary landscape.
Bahan-bahan(untuk 1 plate (rice and all accompaniments))
- 1 cup Jasmine rice (beras, rinsed and drained)
- 1/2 cup Coconut milk (santan)
- 1 leaf Pandan leaf (tied into a knot)
- 120g Beef lungs (paru, cleaned and sliced)
- 1 tbsp Cooking oil (can use canola or sunflower)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 stalk Lemongrass (bruised) - pilihan
- 2 tbsp Red chili paste (freshly blended or ready-made)
- 1/2 tsp Belacan (shrimp paste) - pilihan
- 1/2 Cucumber (sliced)
- 2 Egg (hard-boiled)
- 2 tbsp Roasted peanuts
- 2 tbsp Ikan bilis (fried anchovies) - pilihan
- 1/2 tsp Salt
Arahan
- 1
Cook the rice: Combine rinsed jasmine rice, santan, pandan leaf, and a pinch of salt in a rice cooker. Add water to reach the 1-cup line and cook until fluffy.
15 minutes
Use less coconut milk for a lighter rice.
- 2
Prepare beef lungs: Boil sliced paru in water for 10 minutes to tenderize, then drain and pat dry.
10 minutes
Parboiling removes excess fat and odor.
- 3
Pan-fry beef lungs: Heat 1/2 tbsp oil in a non-stick pan. Fry the boiled paru until lightly browned and crispy on the edges. Set aside.
5 minutes
Use minimal oil and non-stick pan for a healthier result.
- 4
Make the sambal: In the same pan, add remaining oil. Sauté onion, garlic, lemongrass, and belacan until fragrant. Add chili paste and cook until oil separates.
5 minutes
Cook sambal on low heat to avoid burning.
Kenapa hidangan ini sihat
By parboiling the beef lungs and pan-frying with minimal oil, this recipe reduces unnecessary fats while maintaining authentic Malaysian taste. The use of fresh herbs and vegetables ensures you get dietary fiber and micronutrients. Portion control and balanced accompaniments make this version suitable for calorie-conscious individuals and those seeking a nutritious Malaysian breakfast.
This Nasi Lemak with Beef Lungs recipe balances healthy carbohydrates from jasmine rice, lean protein from beef lungs and eggs, and healthy fats from coconut milk used in moderation. The dish provides essential minerals like iron, potassium, and magnesium, with vitamins from fresh cucumber and aromatics. Using minimal oil and boiling the lungs first helps reduce cholesterol. Sambal adds antioxidants from chilies and onions.
Petua
- 💡Wash rice thoroughly to remove excess starch for fluffier texture.
- 💡Boil paru before frying for better texture and reduced fat.
- 💡Make sambal in advance for deeper flavor and convenience.
Penyimpanan & hidangan
Store leftover rice and beef lungs separately in airtight containers in the refrigerator for up to 2 days. Reheat rice and lungs before serving. Sambal can be stored for up to a week.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 650.0 kcal |
