RECIPE 05
Deep Fried Lights
An offal tale.
AREA
Rural UK
DISH
Beef lungs (Lights) coated in flour, tumeric and deep fried as done in Malaysia or sauteed in a stew as done in the Philippines.
Rural UK
DISH
Beef lungs (Lights) coated in flour, tumeric and deep fried as done in Malaysia or sauteed in a stew as done in the Philippines.
BACKGROUND
Offal, dark meats, odd cuts and organs are enjoyed in various dishes in continental Europe, but apart from the famous Scottish Haggis, they are rarely consumed in the UK. Brexit trade deals may make it harder for the British livestock industry to sell these typically exported cuts of meat to the EU (pg 116), leaving the UK with a surplus of organs. Will it be necessary to incentivize local sales, as well as new offal recipes?
This dish is an internationally inspired nose-to-tail meal kit. Using new farm box schemes and direct-to-consumer online food platforms, eaters can order the exact products they want for easy pick-up. Farmers can minimise waste, interface with customers encouraging the sale (pg12), cooking, and consumption of little known cuts. In this case: beef lungs. Inspired by the Malaysian street food ‘Paru Goreng’, these beef lungs (aka lights) are coated in flour and turmeric powder, deep fried, then served up with vinegar and hot sauce, giving a bit of excitement to these typically exported, excess organs.
Offal, dark meats, odd cuts and organs are enjoyed in various dishes in continental Europe, but apart from the famous Scottish Haggis, they are rarely consumed in the UK. Brexit trade deals may make it harder for the British livestock industry to sell these typically exported cuts of meat to the EU (pg 116), leaving the UK with a surplus of organs. Will it be necessary to incentivize local sales, as well as new offal recipes?
This dish is an internationally inspired nose-to-tail meal kit. Using new farm box schemes and direct-to-consumer online food platforms, eaters can order the exact products they want for easy pick-up. Farmers can minimise waste, interface with customers encouraging the sale (pg12), cooking, and consumption of little known cuts. In this case: beef lungs. Inspired by the Malaysian street food ‘Paru Goreng’, these beef lungs (aka lights) are coated in flour and turmeric powder, deep fried, then served up with vinegar and hot sauce, giving a bit of excitement to these typically exported, excess organs.
INGREDIENTS
LUNGS:
1 kg beef lung
1 litre water
Oil for frying
REMPAH:
5 garlic cloves
8 shallots
2 tbsp ground coriander
5 candlenuts
4 cm turmeric
3 cm galangal
3 tbsp sugar
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Oil for frying
2 stalks lemongrass
3 bay leaves
LUNGS:
1 kg beef lung
1 litre water
Oil for frying
REMPAH:
5 garlic cloves
8 shallots
2 tbsp ground coriander
5 candlenuts
4 cm turmeric
3 cm galangal
3 tbsp sugar
---
Oil for frying
2 stalks lemongrass
3 bay leaves
INSTRUCTIONS
1. Heat up water in pot to boil the lung for about 2-3 hours until tender.
2. Blend the garlic, shallots, coriander, candlenuts, turmeric, galangal and sugar together to create the 'rempah’. Leave aside.
3. Put a sufficient amount of oil in wok and fry the lemongrass, bay leaf, and the blended rempah.
4. Slice the lung thinly according to your desired size.
5. Deep fry the lung in a separate wok.
6. Add in and mix the fried lung into the rempah mixture and stir well.
7. Serve with rice or you can eat it as a snack with a side of chilli sauce and a dash of vinegar.
1. Heat up water in pot to boil the lung for about 2-3 hours until tender.
2. Blend the garlic, shallots, coriander, candlenuts, turmeric, galangal and sugar together to create the 'rempah’. Leave aside.
3. Put a sufficient amount of oil in wok and fry the lemongrass, bay leaf, and the blended rempah.
4. Slice the lung thinly according to your desired size.
5. Deep fry the lung in a separate wok.
6. Add in and mix the fried lung into the rempah mixture and stir well.
7. Serve with rice or you can eat it as a snack with a side of chilli sauce and a dash of vinegar.