How does Pak Man avoid rubbery or grainy lung texture in sambal paru?

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Pak Man’s sambal paru avoids rubbery or grainy lung texture by frying the lung pieces until they turn light and crispy.
The sambal paru at Nasi Lemak Pak Man is described as having any trace of unpleasant rubbery or grainy texture fried out of the lung pieces. This frying process leaves the lung light and crispy, while also keeping it from becoming greasy.
The key cooking step is frying the lung pieces thoroughly
The texture change is directly attributed to frying. The lung pieces are fried in a way that removes any unpleasant rubbery or grainy feel.
The result is light and crispy, rather than greasy
After frying, the lung is described as light and crispy. The same description also notes it is not greasy, which helps explain why the mouthfeel stays pleasant.
Pak Man serves sambal paru as one of its highlighted lau k options
When the writer visited just after 9am in Damansara Utama, sambal paru was among the special lau k available, priced at RM5. The standout texture description is specifically tied to this sambal paru dish.
The preparation is described at the texture level, not through a full recipe
While frying is clearly identified as the method used to achieve the texture, there is no further detail on the exact preparation steps or ingredients used for the sambal paru. What is stated is the end-state texture: rubbery or grainy traces are fried out, leaving light, crispy lung pieces that are not greasy.

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How does Pak Man avoid rubbery or grainy lung texture in sambal paru?

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