Different Rendang Recipe with Beef Lungs as the Main Ingredient, Must Try

Dream - Do you like eating beef offal? Have you ever tasted beef lungs that have a chewy and non-slimy texture? Many people process lungs into various special culinary dishes, one of which is beef lung rendang.

Rendang doesn't always use beef, beef lungs are also delicious when made into rendang, Dream Friends.

Curious about how to make it? Check out the following recipe that Dream has compiled from Diadona.

Ingredients and How to Make:

Ingredients:

• 250 grams of beef lungs
• 250 ml coconut milk
• 2 bay leaves
• 2 kaffir lime leaves
• 2 slices of galangal
• 2 stalks of lemongrass

Ground spices:

• 5 shallots
• 5 cloves of garlic
• 5 bird's eye chilies
• 5 curly red chilies
• 1 candlenut
• 1/2 tablespoon coriander powder
• 1/2 finger-sized turmeric
• salt to taste
• sugar to taste

How to make:

• Boil the lungs with lemongrass, garlic, and bay leaves until cooked.
• Cut the lungs, then fry them.
• Blend the ground spices. Sauté together with lemongrass, galangal, kaffir lime leaves, and remaining bay leaves. 
• Pour coconut milk and water into the mixture until boiling.
• Add the lungs, sugar, and salt, stir again.
• Cook until thickened for 1 hour, then drain. 
• Beef lung rendang is ready to be served.

(Source: Diadona)

Maximizing the Absorption of Pesmol Seasoning, Note the Recipe

Dream - Tilapia fish is known for its sweet, salty, and savory taste. The texture of this fish meat is chewy and dense, and there are no small bones in the meat. It is no wonder that tilapia fish is often used as an ingredient in cooking, especially when making pesmol.

If you want to make pesmol using various typical Indonesian spices, let's check out the recipe.

Ingredients and How to Make

Ingredients: 

• 600 grams of tilapia fish
• Ground spices: 
• 7 shallots
• 6 cloves of garlic
• 5 candlenuts
• 1/2 finger-sized turmeric
• 1/2 finger-sized ginger

Additional spices: 

• 15 pieces of red and green bird's eye chilies, whole
• 2 red curly chilies, diagonally sliced
• 1 stalk of spring onion, thinly sliced
• 1 large tomato, sliced
• 1/2 slice of galangal, crushed
• 1 stalk of lemongrass, crushed
• 2 bay leaves
• 1 kaffir lime leaf
• 1.5 glasses of water
• 3 tablespoons of cooking oil
• Salt, broth powder, and sugar to taste

How to make tilapia pesmol: 

1. Wash and marinate the tilapia fish with lime juice and salt, then fry until cooked, either dry or according to taste
2. Heat the cooking oil, sauté the ground spices until fragrant. Add all the additional spices. Stir slowly, let the water boil
3. Add the fried fish. Let the spices absorb, without stirring, so that the fish does not break apart
4. Adjust the taste, wait until the spices thicken, then remove from heat and serve

(Source: Diadona)

Using Only 3 Types of Nuts, Check Out the Recipe for Central Javanese Suro Porridge

Dream - When celebrating the Islamic New Year, people in Central Java and East Java are looking forward to the recipe for Suro porridge as a traditional dish when entering the month of Suro. Just like the Hijri calendar, the first day of Suro also falls on 1 Muharram 1445 H, which coincides with July 19, 2023.

For Dream Friends who want to celebrate the Islamic New Year and taste the Suro porridge typical of Central Java, you can try the recipe that Dream quoted from Diadona.

Ingredients:

• 200 grams of white rice, washed and soaked
• 2 tablespoons peanuts, soaked
• 2 tablespoons soybeans, soaked
• 2 tablespoons red beans, soaked
• Salt to taste
• 1.5 liters of water

Complementary ingredients:

• Central Javanese lodeh or kerry vegetables
• Meat fritters
• Emping crackers
• Boiled eggs, cut into four pieces
• Thinly sliced omelette
• Kaffir lime
• Pomegranate
• Basil leaves

Complementary ingredients:

• Central Javanese lodeh or kerry vegetables
• Meat fritters
• Emping crackers
• Boiled eggs, cut into four pieces
• Thinly sliced omelette
• Kaffir lime
• Pomegranate
• Basil leaves

How to make:

• Cook rice with various nuts, water, and salt. Cook while stirring until thickened and cooked. Remove from heat.  
• Pour the porridge into serving bowls. Arrange various complements beside it. Serve the Suro porridge while still warm. 

(Source: Diadona)