Balado Fried Lungs (Paru Balado)

Balado Fried Lungs (Paru Balado) is a classic Padang dish made from beef lungs that are fried until crispy and then stir-fried with balado sambal. The texture of the lungs—crispy on the outside yet tender inside—combined with the sweet and spicy balado sambal makes this dish highly favored.

Preparation Time: 30 minutes
Cooking Time: 1.5 hours
Difficulty Level: Medium
Servings: 4-5 people

Ingredients:

Main Ingredients:

  • 500 grams fresh beef lungs

  • 1 liter water for boiling

  • 2 bay leaves

  • 2 cm ginger, bruised

  • 1 lemongrass stalk, bruised

  • 1 tsp salt

  • Cooking oil as needed

Balado Sambal Ingredients:

  • 15 red curly chilies

  • 10 red bird's eye chilies

  • 8 shallots

  • 4 cloves garlic

  • 2 red tomatoes

  • 2 kaffir lime leaves

  • 1 tsp salt

  • 1 tsp granulated sugar

  • 1 tsp lime juice

  • 50 ml water

  • 4 tbsp cooking oil

Instructions:

Step 1: Boiling the Lungs

  1. Clean the beef lungs thoroughly, cut as desired

  2. Boil the lungs with water, bay leaves, ginger, lemongrass, and salt

  3. Cook over low heat for 1 hour until the lungs are tender

  4. Remove and drain, let cool

  5. Slice thinly or as preferred

Step 2: Frying the Lungs

  1. Heat cooking oil in a wok

  2. Fry the lungs in hot oil until dry and crispy

  3. Remove and drain on paper towels

Step 3: Making the Balado Sambal

  1. Boil chilies, shallots, garlic, and tomatoes until wilted

  2. Grind the boiled ingredients (not too fine)

  3. Heat 4 tbsp cooking oil

  4. Sauté the ground spices with kaffir lime leaves until fragrant and cooked

  5. Add salt, granulated sugar, and lime juice

  6. Cook until the sambal thickens and becomes oily

Step 4: Combining Lungs and Sambal

  1. Add the fried lungs to the balado sambal

  2. Mix well over low heat for 2-3 minutes

  3. Ensure all lungs are coated with sambal

  4. Remove and serve

Tips:

  • Boil the lungs until completely tender before frying

  • For extra crispiness, double-fry the lungs

  • Adjust spiciness level with the number of bird's eye chilies

  • Can add fried peanuts for variation

  • Boiled lungs can be stored in the freezer

Serving Suggestions:

  • Serve warm with white rice

  • Complement with fresh vegetables

  • Pairs well with additional green sambal

Nutrition per Serving:

  • Calories: 280 kcal

  • Protein: 20g

  • Fat: 18g

  • Carbohydrates: 10g

This Balado Fried Lungs can last 3-4 days in the refrigerator and remains crispy when reheated. Enjoy your cooking!

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