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A Guide to Beef Offal at Takashi, NYC

@Kenji

I'm from Malaysia and we Malays have lungs pretty often. One of my favorite dishes of ALL TIME is fried lungs (http://www.google.com.my/search?q=paru+goreng). The texture and taste is probably the most palatable of all offal - a good bite, a good give, not smelly at all and just vaguely beefy. Because it's naturally spongy, it really does absorb flavors so well. If you can get your hands on some lungs, I'd be more than happy to give you tips and a recipe :D

thealia at 12:56PM on 08/31/11

From Serious Eats

A Guide to Beef Offal at Takashi, NYC

I was so looking forward to seeing lungs on this list! :( I barely find them on many menus in the West - what's up with that?

thealia at 12:38PM on 08/30/11

From Sweets

Snapshots from Malaysia: 10 Sweets To Know

Down in the southern peninsular state of Johor, we have banana fritters with sambal kicap: lots of chillies pounded down with a bit of garlic, loosened with lime juice and a looot of soy sauce (this is a good recipe http://jazzcooks.blogspot.com/2007/05/sambal-kicap.html).

So good, even on hot afternoons.

thealia at 3:23AM on 08/25/11

From Talk

What's the worst/weirdest thing you found in restaurant food?

@Lilija "That's what we always use for stew beef curry, you're not used to real Maylasian food." ??

I had to reply to this because I'm Malaysian and I find this atrocious. Everyone and everywhere I know here, even at roadside mixed rice stalls, would trim the skin off red meat. That was a rude way for them to respond, and I say THEY don't know what real Malaysian food is.

thealia at 12:11PM on 08/06/10