Fried Spiced Lungs aka Paru Goreng Berempah

Went to the Tampines market with my ex-neighbor, who came to fetch me.  We been eating chicken & turkey almost a month & am sick of having chicken again.   So, I bought "Paru" for nibbling.  "Paru" in english called "Cow's Lung".

Ingredients:
500g paru-paru (cow’s lungs)

5 shallots

3 cloves garlic

2 stalks lemongrass ~ slice the bubs only

1 tbsp fennel seeds

2 tsp coriander seeds

1 tbsp cumin seeds

2 tsp turmeric powder

¼ tsp sugar

Salt

Oil for deep-fry

Directions:

1. Wash the lungs with tamarind juice & raisin with water.   Put the lungs into pot with enough water to cover it & boil for 20-30 minutes in a low heat.   Drain and set aside to cool.
2. Pound the shallots, ginger, garlic, lemongrass with the fennel, coriander & cumin seeds in a mortar & pestle to medium fineness.
3. Slice the cooled lungs into 1cm thick slices.   Mix with the pounded ingredients, turmeric, salt & sugar.  Put in fridge for at least an hour or more to marinade.
4. Heat oil in work & deep-fry the lungs over high heat.   Drain on paper towel and serve.