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Sambal Beef Lung
Makan Tengah Hari • Malaysia
How to Make Sambal Beef Lung (Traditional & Healthy Version)
Sambal Beef Lung, or 'Sambal Paru', is a beloved Malay lunch dish in Malaysia, featuring tender slices of beef lung enveloped in spicy, aromatic sambal. Originating from Malay households and warung stalls, this dish showcases Malaysia's rich multicultural heritage, blending local ingredients like cili padi, bawang, and lemongrass (serai) for an authentic flavor. The beef lung is simmered until tender, then stir-fried with a vibrant sambal, giving it a smoky, spicy profile that pairs beautifully with steamed rice. Sambal Beef Lung is a staple during festive occasions and everyday meals, reflecting the Malay community's love for bold, spicy flavors. Its versatility makes it a favorite for all ages, and its use of local herbs and spices offers a taste of Malaysia's culinary diversity. By preparing Sambal Beef Lung with health-conscious methods, you can enjoy its authentic flavors while tracking your calories and nutrition. This recipe uses minimal oil, fresh ingredients, and substitutes where possible to make it suitable for a balanced Malaysian lunch. Enjoy the deep flavors and rich culture embedded in every bite of this iconic dish.
Bahan-bahan(untuk 1 bowl (approx. 200g per serving))
- 200g Beef lung (paru) (thinly sliced)
- 4 Red chili (cili merah) (fresh, sliced)
- 5 Bird's eye chili (cili padi) (small, chopped)
- 4 Shallots (bawang merah) (peeled and sliced)
- 2 cloves Garlic (bawang putih) (minced)
- 1 stalk Serai (lemongrass) (bruised)
- 2 tbsp Tamarind juice (air asam jawa) (soaked and strained)
- 1 tbsp Cooking oil (can use olive oil)
- 1/2 tsp Salt (to taste)
- 1 Pandan leaf (optional, for aroma) - pilihan
Arahan
- 1
Clean and slice beef lung (paru) into thin strips. Boil in water for 10 minutes to remove impurities and soften.
10 minutes
Boiling makes the lung tender and reduces fat content.
- 2
Drain and pat dry the beef lung. Set aside.
2 minutes
Drying helps prevent splatter when frying.
- 3
Blend red chili, cili padi, shallots, and garlic into a paste.
3 minutes
For a milder sambal, remove chili seeds before blending.
- 4
Heat oil in a non-stick pan. Add the blended paste and serai. Stir-fry until fragrant.
3 minutes
Use minimal oil for a healthier sambal.
Kenapa hidangan ini sihat
This healthy Sambal Beef Lung recipe reduces calories by using less oil and boiling the beef lung to remove excess fat. The inclusion of nutrient-rich spices and aromatics boosts the dish's vitamin and mineral content, supporting heart health and immunity. It is a balanced meal for lunch, providing protein, fiber, and essential nutrients without excessive saturated fats. Tracking this meal in MalaysianCalorie helps maintain a healthy lifestyle.
Sambal Beef Lung is high in protein from the beef lung, which contributes to muscle growth and tissue repair. The use of fresh chilies, shallots, and garlic provides antioxidants, vitamin C, and anti-inflammatory properties. Lemongrass (serai) and pandan add micronutrients and aroma without extra calories, while tamarind juice aids digestion. Using minimal oil and boiling the lung before frying helps reduce overall fat content, making this dish suitable for calorie-conscious eaters.
Petua
- 💡Tip 1: Boil the beef lung thoroughly to ensure tenderness and reduce fat.
- 💡Tip 2: For extra aroma, add a pandan leaf during stir-frying and remove before serving.
- 💡Tip 3: Adjust sambal spiciness by varying the amount of cili padi used.
Penyimpanan & hidangan
Store cooled Sambal Beef Lung in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed to loosen the sambal.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 230.0 kcal |
