Tender slices of cow or lamb lungs, fried until they develop a crisp, satisfying exterior, form the base of this traditional Indonesian staple. The meat is first boiled with aromatics like ginger and turmeric to ensure it remains succulent before it hits the pan, creating a contrast between the chewy center and the lightly browned edges.
A coarse, hand-pounded balado paste made from fresh green and red chillies, onions, and garlic provides a sharp, heat-forward foundation for the dish. The addition of tamarind paste adds a subtle, grounding acidity that cuts through the richness of the fried meat, balancing the fire from the fresh peppers.
This preparation is traditionally enjoyed alongside a generous portion of steaming white rice, which acts as the perfect canvas for the spicy, oil-based chilli sauce. It is a straightforward, reliable option for those looking to explore authentic Southeast Asian home cooking that emphasizes fresh aromatics and textural variety.
Read Full StoryIf you enjoy the deep, savory profile of organ meats, you might also appreciate the hearty comfort of traditional Estonian meat sauce, which shares that same focus on rich, slow-cooked textures. For those who prefer exploring international techniques for working with diverse proteins and grains, our guide to cracked wheat bulgar balls in yogurt sauce offers a sophisticated contrast to the intense, spicy heat of Indonesian balado.
Key Ingredients
- Cow or lamb lungs: Boiled until tender and fried until crispy, these serve as the primary protein of the dish.
- Bird's eye, serrano, and jalapeño chillies: These mixed chillies create the signature spicy base and vibrant color of the balado sauce.
- Onion: Pounded with chillies and garlic, it provides a crucial savory depth and texture to the sauce.
- Garlic: Essential aromatics pounded into the chilli mixture to provide a pungent foundation for the sauce.
- Tamarind paste: Added to the chilli mixture to introduce a subtle, balancing tanginess to the spicy dish.
- Turmeric powder: Used to season the sliced lungs, providing an earthy undertone and golden hue before frying.
- Ginger: Simmered with the lungs during the boiling process to remove strong gamey odors.
Spicy and Comforting Main Courses
- If you are looking for another bold, heat-forward dish, this perfected chilli paneer balances punchy spices with a satisfying, firm texture.
- For a different way to enjoy a rich, tangy sauce, try these stuffed zucchinis in yoghurt sauce which provide a cooling counterpoint to heavily spiced meals.
- To incorporate more seafood with a vibrant kick, this garlic and chilli prawn linguine is a quick and flavorful weeknight alternative.
Paru Balado (Lungs In Indonesian Chilli Sauce)
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Balado Paste
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