Deep Fried Beef Lungs With Chilli aka Paru Goreng Belado

Ingredients:
1kg Beef Lungs
2 bay leaves
Water
Salt
1 tomato ~ cut small cubes

Marinate:
1 tbsp turmeric powder
2 tbsp chili powder
2-3 tbsp garlic & ginger paste
1 tsp salt

Pounded
10 fresh red chilies
5 red bird's eye (depend on how spicy u want)
3 cloves garlic
4 shallots
2" galangal
1 tsp salt
1 tbsp sugar (I use light brown sugar)

Directions:

1. Boil the beef lungs in salted water & bay leaves until tender & cut them into thin strips.  Set aside & let it cool.
2. Marinate the cooked beef lungs for about 30 mins or more.   Then deep fry the beef lung & set aside.
3. Heat 2 tbsp oil in a large skillet over medium heat.  Saute the pounded mixture till fragrant & add cut tomatoes.   Stir the mixture to combine.
4. Then add the deep-fried beef lungs into the mixture to coat.  Reduce the heat to medium-low; simmer until fragrant for about 5 mins.
5. Remove from heat & serve with steam white rice or eat by itself.

Note: I bought this from Giant Supermarket so I skip the No. 1 step.