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Let's watch Che Nom cook a simple menu that can be made as a food stock in times of emergency, no emergency is worth cooking. This is the Spicy Crispy Lung Sambal, a dry sambal that is suitable for storing in an airtight jar to last longer. First, Che Nom shows how to process the lung from the boiling step to how to fry the lung crispy. Then show how to make crispy fried onions and how to make dry sambal to mix once. The ingredients are simple, but it's good enough to eat a plate of rice. Eat with porridge and serve. This lung is not as expensive as beef, it becomes delicious when cooked. //Bahasa Malay ----------------------------- Ingredients for fried lung: 600g beef lung 2 inches ginger 1/2 tsp salt Water (for boiling) 1 tbsp coriander powder 1 tbsp turmeric powder A little salt 2 slices of gelugor acid Fried onion ingredients: 10 red onions 1 tbsp salt 2 tbsp rice flour Dry chili ingredients: 20-25 dried chilies 1 tsp sugar 1/2 tsp seasoning powder A little salt //English ----------------------------- Fried lung ingredients: 600g beef lung 2 inches ginger 1/2 tbsp salt Water (for boiling) 1 tsp coriander powder 1 tsp turmeric powder A little bit of salt 2 pieces tamarind slice Fried onion ingredients: 10 shallots 1 tsp salt 2 tbsp rice flour Dry sambal ingredients: 20-25 dried chilies 1 tbsp sugar 1/2 tbsp seasoning powder A little bit of salt Instagram: http://bit.ly/CheNomInstagram Twitter: http://bit.ly/CheNomTwitter Facebook: http://bit.ly/CheNomFacebook Pan Brand : https://chenom.my/kuali-yang-selalu-c... Knife Brand: https://chenom. my/pisau-yang-che-nom-... Blender Model: https://chenom.my/blender-yang-che-no... #resepichenom